[SWAP PORK CHOPS TO RANCH STEAK] MA/CA Only Compliant Pork Chops with Mustardy Onion Sauce, Carrot and Parsnip Jumble, and Buttered Noodles

• While water comes to a boil, trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Finely chop chives.

• Toss carrots and parsnips on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, place flour in a shallow bowl and season with salt. In a small bowl, reserve 2 tsp flour (4 tsp for 4 servings).

• Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4), then drain.

• Pat pork* dry with paper towels; season all over with salt and pepper. Working one piece at a time, coat pork in seasoned flour. Gently shake off excess.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4), then drain.

Pat pork* dry with paper towels; season all over with salt and pepper. Working one piece at a time, coat pork in seasoned flour. Gently shake off excess.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops and cook until browned, 2-3 minutes per side. TIP: Pork will finish cooking through later! Transfer to a plate.

• Reduce heat to medium and add 1 TBSP butter (2 TBSP for 4), sliced onion, salt, and pepper. Cook, stirring occasionally, until onion begins to brown and soften, 2-3 minutes.

• Add reserved flour and cook until slightly golden, 30-60 seconds. Add 1 cup water (2 cups for 4), half the stock concentrate, and mustard; stir to combine. Add pork chops back to pan. Cover and simmer 2-3 minutes.

• Uncover, flip pork chops, and cook until pork is cooked through and sauce has thickened, 2-3 minutes. TIP: If sauce becomes too thick, add an extra splash of water. Turn off heat; set aside until ready to serve.

Reduce the heat to medium and add 1 tbsp butter (for 4, 2 tbsp), sliced onions, salt, and pepper. Cook, stirring occasionally, until onions begin to brown and soften, 2-3 minutes.

Add 2 tsp flour (for 4, 4 tsp flour) and cook until slightly golden, 30-60 seconds.

Add 1 cup water (for 4, 2 cups), half the chicken stock concentrate, and mustard and stir to combine. Add pork chops back to the pan. Cover and simmer, 2-3 minutes.

Uncover, flip pork chops, and cook until pork chops are cooked through and sauce has thickened, 2-3 minutes. (tip: if sauce becomes too thick add an extra splash of water) Turn off heat and set aside until ready to serve.

• Toss drained pasta with 3 TBSP butter (6 TBSP for 4), remaining stock concentrate, ¼ cup pasta cooking water (½ cup for 4), and half the chives. Cook over medium-high heat until butter is melted and pasta is evenly coated in sauce, 2-3 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water. Season with salt and pepper.