Pork Chops & Thyme-Scallion Gravy

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• dried thyme
  1 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• paper towels
• pork chops
  20 oz
• potatoes
  24 oz
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• water
  1 c

🍳 Cookware

• medium pot
• baking sheet
• large pan
• cutting board

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Measure water (1½ cups for 4 servings) and set aside until ready to use in Step 5. If desired, peel potatoes ; dice into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens; mince whites. Trim and discard bottom woody ends from asparagus .

   water: 1 c, potatoes: 24 oz, scallions: 4 unit, asparagus: 12 oz
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add scallion greens, sour cream , and butter ; use 1 TBSP (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. (TIP: For extra richness, use milk from your pantry instead!) Taste and season with salt and black pepper . Keep covered off heat until ready to serve.

   sour cream: 6 tbsp, butter: 4 tbsp, salt, black pepper
3. 

   3

   While potatoes cook, toss asparagus on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender, 10-15 minutes.

   cooking oil: 1 tbsp, salt, black pepper
4. 

   4

   Meanwhile, pat pork chops dry with paper towels and season all over with half the garlic powder (you'll use the rest in next step), salt , and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. Turn off heat; transfer to a cutting board to rest. Wipe out pan, removing any burned bits if necessary (leave the browned bits for flavor!).

   pork chops: 20 oz, paper towels, garlic powder: 2 tsp, salt, black pepper
5. 

   5

   Heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites, half the dried thyme (all for 4 servings), and a pinch of salt . Cook, stirring occasionally, until softened and fragrant, 30 seconds. Add 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until melted. Add flour ; cook, stirring, until lightly browned, 30-60 seconds. Slowly whisk in reserved 1 cup water (1½ cups for 4 servings). Add chicken stock concentrate and remaining garlic powder. Cook, whisking frequently, until gravy has thickened, 3-5 minutes. Taste and season with salt and black pepper . TIP: If gravy seems too thick, stir in a splash of water.

   dried thyme: 1 tsp, salt, flour: 2 tbsp, chicken stock concentrate: 2 unit, salt, black pepper
6. 

   6

   Thinly slice pork crosswise. Divide mashed potatoes, asparagus, and pork between plates. Spoon gravy over pork and mashed potatoes. Serve.