Mustard Pork Chops and Potato Rosti

🥘 Ingredients

• black pepper
• boneless pork chops
  24 oz
• chicken stock concentrate
  2 unit
• dijon mustard
  2 unit
• green beans
  12 oz
• salt
• shallot
  2 unit
• thyme
  ½ ounce
• vegetable oil
  3.333 tbsp
• yukon gold potatoes
  24 oz

🍳 Cookware

• tea
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice shallot . Strip thyme leaves and roughly chop. Trim stems from green beans . Peel and grate yukon gold potatoes on the large holes of a box grater. Season generously with salt and black pepper . Place in the center of a clean tea towel and toss with half the thyme.

   shallot: 2 unit, thyme: ½ ounce, green beans: 12 oz, yukon gold potatoes: 24 oz, salt, black pepper
2. 

   2

   Gather towel corners and squeeze as much liquid as you can from potatoes over a sink. In a large pan , heat a thin layer of vegetable oil over medium heat. Form the potato mixture into tablespoon-size mounds, add to the pan, and flatten with a spatula. Cook until golden and crisp, ⏱️ 3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.

   vegetable oil: 3.333 tbsp
3. 

   3

   Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, ⏱️ 12 minutes .
4. 

   4

   Drain the oil from the pan until 1 tsp remains, then bring the heat to medium-high. Season boneless pork chops all over with salt and pepper. Add to the pan and cook until nicely browned, ⏱️ 3 minutes per side. Transfer pork chops and potato cakes to another baking sheet and roast until pork is cooked through and potatoes are crisp, ⏱️ 5 minutes .

   boneless pork chops: 24 oz
5. 

   5

   Lower heat to medium under the same pan and add a drizzle of oil. Add shallot and remaining thyme, cooking until slightly softened, ⏱️ 2 minutes . Stir in dijon mustard and chicken stock concentrate with ½ cup water. Bring to a simmer and reduce to a saucy consistency, ⏱️ 2 minutes . Season with salt and pepper.

   dijon mustard: 2 unit, chicken stock concentrate: 2 unit
6. 

   6

   Thinly slice the pork. Divide pork, potato cakes, and green beans between plates. Drizzle with the mustard sauce from the pan.