[SWAP PORK CHOPS TO CHICKEN CUTLETS] PNW only Compliant Garlic-Rosemary Pork Chops with Lemon Butter Sauce, Roasted Sweet Potatoes & Arugula Salad

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 until browned and tender, 20-25 minutes.

Meanwhile, pat pork chops dry with paper towels and 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 and cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly.

Turn off heat and transfer pork to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!). (TIP: Loosely cover pork with foil to keep warm)

Allow pan to cool for 2 minutes, while still off heat, add juice from a wedge of lemon, 1/2 cup water, stock concentrate, 1/4 tsp sugar, 2 TBSP butter, and as much lemon zest as you like (for 4 servings, use juice form 2 lemon wedges, 3/4 cup water, 1/2 tsp sugar, and 4 TBSP butter). Turn heat on medium-high and cook, stirring constantly, until sauce has thickened, 1-3 minutes. (Sauce should look smooth and glossy, if it becomes oily or greasy, add a couple splashes of water and continue to stir while simmering until it looks smooth again.)

Taste and season with salt and pepper, as desired.

While sauce is simmering, toss arugula, a squeeze of lemon (large squeeze for 4), cheese, a drizzle of olive oil, salt, and pepper in a medium bowl.