Rosemary & Lemon Butter Pork Chops

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Zest and quarter lemon.

Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

Meanwhile, pat pork* dry with paper towels; season all over with garlic powder, rosemary, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops; cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly.

Turn off heat; transfer to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits—they'll add flavor to your sauce!). Let pan cool off heat 2 minutes. TIP: Loosely cover pork with foil to keep warm.

Once pan has cooled, add ½ cup water, stock concentrate, 2 TBSP butter, ¼ tsp sugar, juice from one lemon wedge, and as much lemon zest as you like to pan (¾ cup water, 4 TBSP butter, ½ tsp sugar, and juice from two lemon wedges for 4 servings).

Return pan to stovetop over medium-high heat and cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: Sauce should be smooth and glossy; if it becomes oily or greasy, add a couple splashes of water and continue to cook, stirring, until smooth.

Taste and season with salt and pepper.

Thinly slice pork crosswise.

Divide pork, sweet potatoes, and arugula salad between plates; spoon lemon butter sauce over pork. Serve with remaining lemon wedges on the side.