Good Gravy Pork Chops

Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast in oven until tender and crisped, about 25 minutes, tossing halfway through.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt, pepper, and half the Italian seasoning (use the rest as you like). Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside to rest on a plate.

Lower heat under pan to medium low. Add 2 TBSP butter and let melt. Toss in shallot and scallion whites. Cook until softened, about 2 minutes. Sprinkle in flour and stir until lightly toasted, about 1 minute. Slowly whisk in 1 cup milk (we sent more). Simmer gently until thickened, 1-2 minutes. Stir in demi-glace and ½ cup water. Continue simmering until saucy, 1-2 minutes. Season with salt and pepper. Remove from heat.

While pork and gravy cook, place broccoli in a medium, microwave-safe bowl and add a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes. Remove wrap, pour out any water left in bowl, and sprinkle cheddar over broccoli. Microwave again until cheese melts, about 1 minute more.