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1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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2
Season the pork chops with salt and pepper and add them to the casserole.
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3
Cook over moderately high heat, turning once, until golden, about 7 minutes total.
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4
Transfer the chops to a plate.
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5
Add the onion, carrot, celery, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring, until the vegetables just start to soften, about 5 minutes.
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6
Add the stock, thyme, bay leaves and 2 cups of the milk and bring to a simmer.
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7
Return the pork chops to the casserole, cover and braise over very low heat until tender, about 2 hours.
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8
Meanwhile, in a large saucepan, cover the potatoes with water and bring to a boil.
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9
Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 20 minutes.
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10
Drain.
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11
Add the cream and 4 tablespoons of the butter to the saucepan and warm over low heat until the butter is melted.
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12
Pass the potatoes through a ricer into a bowl, then stir in the warm cream-butter sauce.
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13
Season the mashed potatoes with salt and pepper; keep warm.
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14
Transfer the pork chops to a platter and cover with foil.
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15
Spoon 4 cups of the braising liquid and vegetables into a blender, discarding the bay leaves, thyme sprigs and remaining vegetables and liquid.
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16
Puree the vegetable sauce until smooth.
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17
In a medium saucepan, melt the remaining 2 tablespoons of butter over moderately high heat.
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18
Whisk in the flour and cook until bubbling.
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19
Whisk in the vegetable sauce and the remaining 1/2 cup of milk; cook over moderate heat, whisking, until the gravy is thickened and no floury taste remains, about 10 minutes.
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20
Season with salt and pepper.
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21
Serve the chops with the mashed potatoes and gravy.
