Herbed Pork Chop Sandwiches

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• celery salt
  1 tsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• dried thyme
  2 tsp
• flour
  2 tbsp
• fry seasoning
  2 tbsp
• lemon
  2 unit
• mayonnaise
  1/2 c
• onion
  1 unit
• paper towels
• pesto
  1/2 c
• pork chops
  20 oz
• potato buns
  4 unit
• potatoes
  24 oz
• salt
• sugar
  ½ tsp

🍳 Cookware

• zester
• baking sheet
• large pan
• plate
• whisk
• small bowl
• plates

1. 

   1

    Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4). Zest and quarter lemon with a zester . Halve potato buns .

   potatoes: 24 oz, onion: 1 unit, lemon: 2 unit, potato buns: 4 unit
2. 

   2

    Toss potatoes on one side of a baking sheet (spread across entire sheet for 4 servings) with a drizzle of cooking oil , half the fry seasoning (you'll use the rest in the next step), salt , and black pepper . Roast on top rack for ⏱️ 12 minutes . (You'll add more to the sheet then.)

   cooking oil: 1 tbsp, fry seasoning: 2 tbsp, salt, black pepper
3. 

   3

    While potatoes roast, pat pork chops * dry with paper towels . Season with half the celery salt (all for 4 servings), half the dried thyme (you'll use more later), remaining Fry Seasoning, and pepper. Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, ⏱️ 1 minutes to ⏱️ 2 minutes per side. Turn off heat; transfer pork to a plate . Wipe out pan. Once potatoes have roasted ⏱️ 12 minutes , remove from oven. Carefully place pork on empty side of same sheet. Roast on top rack until pork is cooked through and potatoes are browned and tender, ⏱️ 8 minutes to ⏱️ 10 minutes more. (For 4, leave potatoes roasting; add pork to a second baking sheet and roast on middle rack.)

   pork chops: 20 oz, paper towels, celery salt: 1 tsp, dried thyme: 2 tsp
4. 

   4

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

   butter: 2 tbsp, flour: 2 tbsp, chicken stock concentrate: 2 unit, sugar: ½ tsp
5. 

   5

    While onion cooks, in a small bowl , combine mayonnaise , 1 TBSP pesto (or more to taste), and juice from one lemon wedge (juice from two wedges for 4 servings). Toast buns directly on top rack of oven until golden, ⏱️ 2 minutes to ⏱️ 3 minutes .

   mayonnaise: 1/2 c, pesto: 1/2 c
6. 

   6

    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. **Pork is fully cooked when internal temperature reaches 145°.**