Southern Smothered 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 (¾ cup for 4 servings), then drain.

Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4) 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, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. 

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, pat pork* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Sprinkle with half the flour; rub to coat.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.

Turn off heat; transfer pork to a plate. Wipe out pan.

Heat another drizzle of oil in same pan over medium heat. Add onion, scallion whites, and a pinch of salt; cook, stirring occasionally, until onion is softened, 4-6 minutes.

Add 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until melted. Sprinkle remaining flour over onion mixture; cook, stirring, until lightly browned, 1-2 minutes.

Slowly whisk in 1 cup water (1½ cups for 4). Add beef stock concentrate, chicken stock concentrate, and garlic powder; cook, whisking frequently, until gravy has thickened, 3-5 minutes.

Reduce heat to low and whisk in remaining sour cream. TIP: If gravy seems too thick, stir in a splash of water.

Return pork and any drippings to pan with gravy; turn to coat. Taste and season with salt and pepper if desired.