Buffalo Honey Pork Chops

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until golden and tender, 20-25 minutes. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and garlic; cook, stirring, until golden brown, 2-4 minutes. • Turn off heat; season panko with salt and pepper. Transfer to a plate and set aside. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add kale, 1⁄4 cup water, and a pinch of salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 5-7 minutes. • Remove from heat. Taste and season with salt and pepper if desired. Transfer to a large bowl and cover with foil. Wash out pan.

• While veggies cook, pat pork* dry with paper towels; season all over with Frank’s Seasoning, salt, and pepper. • Heat a drizzle of oil in a second 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.

• Heat a drizzle of oil in pan used for kale over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Add 1⁄4 cup water, hot sauce, honey, and stock concentrate. Cook, stirring often, until thickened, 1-3 minutes. • Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.