Good Gravy! Pork Chops

Place carrots and sweet potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 20 minutes. Scoop out ¼ cup cooking water, then drain and return cubes to pot.

Meanwhile, toss broccoli with a large drizzle of olive oil and a big pinch of salt and pepper on a baking sheet. Roast in oven until crisp and edges are tender, 15-20 minutes. While broccoli roasts, pat pork dry with a paper towel and season all over with salt, pepper, and half the paprika.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 5-7 minutes per side. Remove from pan and set aside on a plate to rest. Wipe out pan. Melt 1 TBSP butter in same pan over medium-low heat. Add scallion whites and cook, stirring, until just softened, about 1 minute. Whisk in stock concentrate, mustard, honey, and ½ cup water. Simmer until reduced, 2-4 minutes.

Reduce heat under pan to low and whisk in 2 TBSP sour cream (1 packet) and 1 TBSP butter. Remove from heat. Season gravy with salt, pepper, and remaining paprika. Set aside. Mash carrots and sweet potatoes in pot until smooth. Stir in remaining sour cream and 3 TBSP butter. Season with salt and pepper. TIP: If stiff, stir in cooking water 1-2 TBSP at a time until mash is creamy.