Herbed Pork Chops & Gravy

🥘 Ingredients

• butter
  3 tbsp
• carrots
  6 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• dried thyme
  ½ tsp
• flour
  2 tbsp
• fry seasoning
  1 unit
• parsnip
  6 oz
• pork chops
  8 oz
• potatoes
  12 oz
• rosemary
  1 unit
• shallot
  2 oz

🍳 Cookware

• baking sheet
• large skillet
• medium skillet
• medium bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 450°F. Wash and dry all produce. Trim, peel, and cut parsnip on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot . Strip rosemary leaves from stems and finely chop until you have ½ tsp.

   parsnip: 6 oz, carrots: 6 oz, potatoes: 12 oz, shallot: 2 oz, rosemary: 1 unit
2. 

   2

   Toss parsnip and carrots on one side of a baking sheet with a drizzle of cooking oil , salt, and pepper. Toss potatoes on the empty side with another drizzle of oil, salt, and pepper. Roast until golden brown and tender ⏱️ 20 minutes .

   cooking oil: 1 tbsp
3. 

   3

   Pat pork chops dry with paper towels and season all over with fry seasoning , ½ tsp dried thyme , salt, and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add pork and cook until browned and cooked through ⏱️ 4 minutes per side. Turn off heat and transfer to a cutting board to rest. Wipe out the skillet.

   pork chops: 8 oz, fry seasoning: 1 unit, dried thyme: ½ tsp
4. 

   4

   In the same skillet, melt 1 tbsp butter over medium heat. Add the minced shallot and cook, stirring, until softened and fragrant ⏱️ 2 minutes . Add a drizzle of oil, flour , and a pinch of thyme; cook, stirring, until lightly browned ⏱️ 2 minutes . Whisk in 1 cup water, chicken stock concentrate , and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened ⏱️ 3 minutes . Remove from heat and stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

   butter: 3 tbsp, flour: 2 tbsp, chicken stock concentrate: 2 unit, cream cheese: 2 oz
5. 

   5

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

   6

   Slice pork crosswise. Add roasted carrots and parsnip to the bowl with the rosemary brown butter; toss to coat. Divide pork, carrot and parsnip mixture, and potatoes between plates. Spoon gravy over the pork and serve.