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).

Trim and discard woody bottom ends from asparagus. (Save green beans for another use.)

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.

Swap in asparagus for green beans. Roast 10-12 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.