Herbed Pork Chop Sandwiches

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• celery salt
  ½ tsp
• chicken stock concentrate
  1 tbsp
• cooking oil
  2 tbsp
• dried thyme
  ½ tsp
• flour
  1 tbsp
• fry seasoning
  2 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• onion
  1 large
• pesto
  1 tbsp
• pork chops
  2 boneless
• potato buns
  2 buns
• potatoes
  1 lb
• salt
  ½ tsp
• sugar
  ¼ tsp

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   fry seasoning potatoes onion celery salt chicken stock concentrate lemon dried thyme pork chops pesto mayonnaise potato buns flour salt black pepper cooking oil sugar butter

   fry seasoning: 2 tbsp, potatoes: 1 lb, onion: 1 large, celery salt: ½ tsp, chicken stock concentrate: 1 tbsp, lemon: 1 unit, dried thyme: ½ tsp, pork chops: 2 boneless, pesto: 1 tbsp, mayonnaise: 2 tbsp, potato buns: 2 buns, flour: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp, cooking oil: 2 tbsp, sugar: ¼ tsp, butter: 1 tbsp
2. 

   2

   Preheat oven to 450°F with rack in top position. Wash and dry all produce. Cut potatoes into ½-inch wedges. Halve, peel, and thinly slice half the onion. Zest and quarter lemon. Halve buns.
3. 

   3

   Place potatoes on one side of a baking sheet . Drizzle with cooking oil, half the fry seasoning, salt, and pepper. Toss to coat evenly. Roast on top rack ⏱️ 12 minutes .
4. 

   4

   While potatoes roast, pat pork dry with paper towels. Season with half the celery salt, half the dried thyme, remaining fry seasoning, and pepper. Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, 1-2 minutes per side. Turn off heat; transfer pork to a plate. Wipe out pan. Once potatoes have roasted, remove from oven. Carefully place pork on empty side of same sheet. Roast until pork is cooked through and potatoes are browned and tender ⏱️ 8-10 minutes .
5. 

   5

   Melt 1 TBSP butter in pan used for pork over medium heat. Add sliced onion; cook, stirring, until softened ⏱️ 3-4 minutes . Stir in a drizzle of oil, flour, and remaining thyme. Cook, stirring, until mixture is lightly browned ⏱️ 2-3 minutes . Whisk in ½ cup water, chicken stock concentrate, and ¼ tsp sugar. Bring to a simmer; cook, whisking constantly, until thickened ⏱️ 3-5 minutes . Turn off heat; season with salt and pepper to taste.
6. 

   6

   While onion cooks, in a small bowl , combine mayonnaise, 1 TBSP pesto, and juice from one lemon wedge. Toast buns directly on top rack of oven until golden ⏱️ 2-3 minutes .
7. 7

   Toss potatoes with lemon zest. Spread a thin layer of creamy pesto sauce onto cut sides of buns. Fill buns with pork chops and saucy onion. Divide sandwiches and potatoes between plates. Serve with remaining lemon wedges and remaining creamy pesto sauce on the side for dipping.