with Rosemary Brown Butter Veggies & Roasted Potatoes

Yield: 2 Servings

PARSNIPS – This cousin of the carrot has a sweet, nutty flavor.
To make it easier to check your brown butter in Step 5, use a light-color pan or scoop up the butter with a metal spoon so you can see its color.
Prep: 10 Cook: 45

• 12oz potatoes
• 6oz parsnips
• 6oz carrots
• 1shallot
• ¼oz rosemary
• 10oz pork chops
• 1TBS fry seasoning
• 2oz chicken stock concentrates
• 1tsp dried thyme
• 1TBS flour
• 2TBS cream cheese
• salt & pepper
• 4tsp cooking oil
• 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. 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. Strip rosemary leaves from stems, finely chop leaves until you have ½ tsp.

Tip: If you have any extra rosemary sprigs, save them for an easy garnish!

Roast veggies:

Toss parsnips and carrots on one side of a baking sheet with a drizzle of 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.

Cook pork:

Pat pork dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side. Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make gravy:

In the same pan, melt 1 TBS butter over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2- to 3-minutes. Add a drizzle of oil, flour, and a pinch of thyme, cook, stirring, until lightly browned, 2- to 3-minutes.

Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened, 3- to 5-minutes.

Remove from heat, stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

Brown butter:

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- to 2-minutes.

Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.

Finish & serve:

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.