Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and finely dice the shallot. Strip the thyme leaves off the stems and roughly chop them. Trim the ends off the asparagus. Peel and medium-grate the potato over a clean kitchen towel. Season the grated potatoes generously with salt and pepper. Toss in half of the thyme. Working over the sink, bring together the corners of the towel and squeeze as much liquid out of the grated potatoes as possible.

Cook the potato cakes: Heat a drizzle of oil in a large pan over medium heat. Place small (approximately 2 Tablespoons) mounds of the potato mixture into the pan and press with a spatula to flatten. Cook for 2-3 minutes per side, until golden brown. Season with salt and pepper and set aside on a paper towel-lined plate.

Roast the asparagus: Toss the asparagus on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for about 12 minutes, until tender.

Cook the pork chops: In the same pan used for the potato cakes, heat a drizzle of oil over medium-high heat. Pat dry the pork chops with a paper towel and season on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer the pork chops and the potato cakes to the baking sheet to finish cooking, about 4-5 minutes.

Make the Dijon-shallot pan sauce: Meanwhile, heat a drizzle of oil in the same pan over medium heat. Add the shallots and remaining thyme to the pan and cook for 2-3 minutes, until beginning to soften. Stir 1 Tablespoon mustard, the stock concentrate, and 1/2 cup water into the pan. Simmer for 2-3 minutes, or until thickened. Season with salt and pepper.

Finish and plate: Thinly slice the pork chops and serve alongside the asparagus and potato cakes. Drizzle with the Dijon-shallot pan sauce and enjoy!