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. Paired with 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. Serve everything together for a complete plate that feels both special and approachable.

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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

20 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. If desired, peel potatoes and 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 and cover with salted water 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 tablespoon butter. Mash until smooth, adding reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
3. On a baking sheet, toss asparagus with a drizzle of oil, salt and pepper. Roast on top rack until tender, 10-15 minutes.
4. Pat pork chops dry with paper towels. Season all over with half the garlic powder, 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, 4-6 minutes per side. Transfer to a cutting board to rest. Wipe out pan, leaving browned bits.
5. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites, half the thyme and a pinch of salt. Cook until softened, about 30 seconds. Add 1 tablespoon butter and cook until melted. Stir in flour and cook until lightly browned, 30-60 seconds. Slowly whisk in 1 cup water, stock concentrate and remaining garlic powder. Cook, whisking frequently, until gravy thickens, 3-5 minutes. Season with salt and pepper.
6. Thinly slice pork. Divide mashed potatoes, asparagus and pork between plates. Spoon gravy over pork and potatoes. Serve.

Recipe Tips

FAQ

Can I use other cuts of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

Can I substitute the sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for the mashed potatoes.

How do I store leftovers?

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