Lemony Brown Butter Pork Chops

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot. Mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, trim green beans if necessary. Peel and mince garlic. Thinly slice half the lemon. Squeeze juice from remaining lemon into a small bowl (for 4 servings, thinly slice one lemon; halve and squeeze juice from second lemon).

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until ½ inch thick. Season all over with salt and pepper. • Place flour on a plate; season with salt and pepper. Working one piece at a time, press pork into seasoned flour until fully coated. • Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wash out pan.

• Add 3 TBSP butter (6 TBSP for 4 servings), garlic, lemon slices, and lemon juice to pan used for pork. • Return to medium-low heat and cook, stirring, until garlic is fragrant and butter is flecked with brown bits, 2-3 minutes. Remove from heat.