Chicken & Thyme-Scallion Gravy

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. (TIP: For extra richness, use milk from your pantry instead!) Taste and season with salt and pepper.

Keep covered off heat until ready to serve.

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.

Roast on top rack until tender, 10-15 minutes.

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. 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!).

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. TIP: If gravy seems too thick, stir in a splash of water.