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1. Pat the pork chops very dry. Mix half the kosher salt with the black pepper, smoked paprika and garlic powder, and rub over both sides of the chops. Let them stand at room temperature for 15 minutes.
4 piece bone-in pork chops (about 2.5 cm / 1 inch thick),
1 tsp kosher salt,
1 tsp black pepper,
1 tsp smoked paprika,
1 tsp garlic powder
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2. Peel the potatoes, cut into 4 cm chunks, and place in a large pot of cold water with a generous pinch of the remaining kosher salt. Set aside until ready to boil.
1 tsp kosher salt,
6 piece Yukon Gold potatoes
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3. Heat the vegetable oil in a large, heavy skillet over medium-high heat until shimmering. Sear the chops 3 to 4 minutes per side until deeply golden, then transfer to a plate. They will not be cooked through.
4 piece bone-in pork chops (about 2.5 cm / 1 inch thick),
2 tbsp vegetable oil
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4. Reduce the heat to medium. Add 2 tablespoons of the butter to the skillet, then add the onions and the remaining kosher salt. Cook, stirring often and scraping up the browned bits, for 12 to 15 minutes until soft and deep golden brown. Add the garlic and thyme and cook 1 minute.
2 tsp kosher salt,
2.0 tbsp unsalted butter,
2 piece yellow onions, thinly sliced,
3 clove garlic,
4 piece fresh thyme sprigs
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5. Whisk the cornstarch with 0.5 cup of the chicken stock until smooth. Pour the remaining stock into the skillet, add the Dijon mustard, and bring to a simmer. Stir in the cornstarch mixture and simmer, stirring, for 2 minutes until glossy and thickened.
3 tbsp cornstarch,
2 cup gluten-free chicken stock,
1 tsp Dijon mustard (check gluten-free)
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6. Nestle the chops and any juices back into the gravy. Cover and simmer gently over medium-low heat for 10 to 12 minutes, until the pork reaches 63°C (145°F) in the center. Stir in the apple cider vinegar, discard the thyme stems, and taste for seasoning.
4 piece bone-in pork chops (about 2.5 cm / 1 inch thick),
1 tsp apple cider vinegar
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7. While the chops simmer, bring the potatoes to a boil and cook for 15 to 18 minutes until very tender. Drain well and return to the hot pot for 1 minute to steam dry.
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8. Mash the potatoes with 3 tablespoons of the butter and the warm milk until creamy. Season with salt and pepper to taste and keep warm.
1 tsp black pepper,
3 tbsp unsalted butter,
0.5 cup whole milk, warm
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9. Boil the green beans in salted water for 4 to 5 minutes until crisp-tender, then drain. Toss with the remaining tablespoon of butter and a pinch of salt and pepper.
2 tsp kosher salt,
1 tsp black pepper,
1.0 tbsp unsalted butter,
450 g green beans, trimmed
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10. Spoon the mash onto plates, top with a smothered pork chop and plenty of onion gravy, and serve with the green beans. Garnish with chopped parsley.
2 tbsp fresh parsley (garnish)
