Thyme Gravy Pork Chops

Trim woody bottom ends from asparagus. Mince chives. Cut lemon into wedges. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season with salt, pepper, and 1 TSBP flour (we sent more). Cook in pan until just browned, about 2 minutes per side. Transfer to a baking sheet, placing toward one side.

Toss asparagus with a large drizzle of oil on empty side of sheet with pork. Season with salt and pepper. Bake in oven until asparagus starts to brown and pork reaches desired doneness, 7-10 minutes. (TIP: If pork is done before asparagus, remove from sheet and let asparagus finish.) Let pork rest on a plate for 5 minutes after it’s done.

Pour out any grease in pan used for pork. Add 2 TBSP butter and remaining flour to same pan over medium heat. Cook, stirring, until butter is melted and a pasty mixture has formed, 1-2 minutes. Whisk in demi-glace, thyme sprigs, and ⅔ cup water until smooth. Simmer until thickened, about 2 minutes. Season with salt and pepper. Remove pan from heat. Stir in a squeeze of lemon.

Add ½ cup milk and chives to pot with drained potatoes (add the chives to taste—you may not use all). Mash with potato masher or fork until smooth. Season generously with salt and pepper. TIP: Add more milk if needed to give potatoes a creamy consistency.