Herbed Pork Chops & Gravy

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• butter
  5 tbsp
• carrots
  12 oz
• chicken stock concentrate
  4 unit
• cooking oil
  4 tsp
• cream cheese
  4 tbsp
• dried thyme
  2 tsp
• flour
  2 tbsp
• parsnips
  12 oz
• pepper
• pork chops
  20 oz
• potatoes
  24 oz
• rosemary
  ¼ oz
• salt
• shallot
  1 unit

🍳 Cookware

• baking sheet
• large pan
• medium pan
• medium bowl

1. 

   1

   Adjust rack to middle position (top and middle positions for 4 servings) and preheat the oven to 450 degrees. Wash and dry produce. Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot (all for 4). Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4). TIP: If you have any extra rosemary sprigs, save them for an easy garnish!

   parsnips: 12 oz, carrots: 12 oz, potatoes: 24 oz, shallot: 1 unit, rosemary: ¼ oz
2. 

   2

   Toss parsnips and carrots on one side of a baking sheet with a drizzle of cooking oil , salt , and pepper . Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, ⏱️ 20-25 minutes . (For 4 servings, divide between 2 sheets; roast parsnips and carrots on top rack and potatoes on middle rack.)

   cooking oil: 4 tsp, salt, pepper
3. 

   3

   Pat pork dry with paper towels and season all over with Fry Seasoning , ½ tsp dried thyme (¾ tsp for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through, ⏱️ 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

   Fry Seasoning: 2 tbsp, dried thyme: 2 tsp, pork chops: 20 oz
4. 

   4

   In same pan, melt 1 TBSP butter over medium heat. Add shallot and cook, stirring, until softened and fragrant, ⏱️ 2-3 minutes . Add a drizzle of oil, flour , and a pinch of thyme; cook, stirring, until lightly browned, ⏱️ 2-3 minutes . Whisk in 1 cup water, chicken stock concentrate , and ¼ tsp salt. (For 4, use 2 cups of water and ½ tsp salt.) Bring to a simmer, whisking constantly, until thickened, ⏱️ 3-5 minutes . Remove from heat; stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

   butter: 5 tbsp, flour: 2 tbsp, chicken stock concentrate: 4 unit, cream cheese: 4 tbsp
5. 

   5

   Melt 2 TBSP butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, ⏱️ 1-2 minutes . Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl .
6. 

   6

   Slice pork crosswise. Add carrots and parsnips to bowl with rosemary brown butter; toss to coat. Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve. Ground Pork is fully cooked when internal temperature reaches 160°.