Pan-Seared Pork Chops with Thyme-Scallion Gravy, Mashed Potatoes and Roasted Asparagus

This hearty dish transforms simple pantry staples into a comforting, satisfying meal. Juicy pork chops are seared to perfection and coated in a fragrant thyme-scallion gravy that adds depth and richness. Served alongside creamy sour cream mashed potatoes and tender roasted asparagus, this dinner is sure to become a family favorite.

The gravy, made with scallions, thyme and a touch of flour, comes together quickly in the same pan used for the pork, capturing all those delicious browned bits. With minimal prep and straightforward steps, you can have a restaurant-quality meal on the table in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Measure 1 cup water (1½ cups for 4 servings) and set aside. 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.
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 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, toss asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender, 10-15 minutes.
4. Meanwhile, pat pork dry with paper towels and season all over with half the garlic powder (you’ll use the rest in next step), salt and 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. 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!).
5. Heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites, half the 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). 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). Add stock concentrate and remaining garlic powder. Cook, whisking frequently, until gravy has thickened, 3-5 minutes. Taste and season with salt and pepper.
6. Thinly slice pork crosswise. Divide mashed potatoes, asparagus and pork between plates. Spoon gravy over pork and mashed potatoes. Serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1½ teaspoons of fresh thyme leaves for the dried thyme. Add them with the scallion whites.

Can I make this recipe with boneless pork chops?

Absolutely. Boneless pork chops work well; adjust cooking time as needed since they may cook faster.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.