Dijon Pork Chops

Cook the potato cakes: Heat a drizzle of oil in a large pan over medium heat. Place small (approximately 2 Tablespoons) mounds of the potato mixture into the pan and press with a spatula to flatten. Cook for 2-3 minutes per side, until golden brown. Season with salt and pepper and set aside on a paper towel-lined plate.

Roast the asparagus: Toss the asparagus on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for about 12 minutes, until tender.

Cook the pork chops: In the same pan used for the potato cakes, heat a drizzle of oil over medium-high heat. Pat dry the pork chops with a paper towel and season on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer the pork chops and the potato cakes to the baking sheet to finish cooking, about 4-5 minutes.

Make the Dijon-shallot pan sauce: Meanwhile, heat a drizzle of oil in the same pan over medium heat. Add the shallots and remaining thyme to the pan and cook for 2-3 minutes, until beginning to soften. Stir 1 Tablespoon mustard, the stock concentrate, and ½ cup water into the pan. Simmer for 2-3 minutes, or until thickened. Season with salt and pepper.