# List of ingredients:
→ Pork Chops and Glaze
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 1/3 cup pure maple syrup
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - 1 garlic clove, minced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ Cheddar Mashed Potatoes
10 - 2 pounds Yukon Gold potatoes, peeled and cut into chunks
11 - 4 tablespoons unsalted butter
12 - 1/2 cup whole milk, plus more as needed
13 - 1 cup sharp cheddar cheese, shredded
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Optional Garnish
16 - Chopped fresh parsley or chives, for garnish
# How to make it:
01 - Bring a large pot of salted water to a rolling boil. Add the peeled and cut Yukon Gold potatoes, and cook until fork-tender, approximately 15–20 minutes.
02 - While potatoes are cooking, generously season both sides of the pork chops with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown. Remove pork chops from the skillet and set aside.
04 - Reduce the skillet to medium heat. Add maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and thyme. Stir well to combine and allow the mixture to simmer for 2–3 minutes.
05 - Return the pork chops to the skillet, coating thoroughly with the maple glaze. Cover the pan and cook for 8–10 minutes, basting occasionally, until an internal temperature of 145°F is reached.
06 - Drain the cooked potatoes and return them to the pot. Add unsalted butter, whole milk, shredded sharp cheddar cheese, salt, and black pepper. Mash until smooth and creamy, adjusting the milk for desired consistency.
07 - Plate the pork chops and drizzle with extra glaze. Serve alongside cheddar mashed potatoes, garnished with chopped fresh parsley or chives if preferred.
