Preheat oven to 400 degrees. Mince the shallot. Strip the thyme leaves from the sprig, then finely chop. Trim the green beans. Peel and garte the potato, then season generously with salt and pepper.

Toss the green beans on a baking sheet with 1/2 tablespoon olive oil and season with salt and pepper. Place the baking sheet in the oven for about 13-15 minutes, until the green beans are slightly caramelized.

Meanwhile, place the grated potato in the center of a kitchen towel or cheesecloth and sprinkle with half the thyme. Working over a small bowl, bring together the corners of the rowel and squeeze as much liquid out of potatoes as possible.

Heat 2 tablespoons olive oil in a large pan over medium heat. Place 2 tablespoon 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.

In the same pan, heat another 1/2 tablespoon olive oil oer medium-high heat. Season the pork chops on both sides with salt and pepper, then add to the pan to cook for 2-3 minutes per side, until golden brown but not cooked through. Remove the baking sheet from the over, then transfer the chops and potato cakes to the baking sheet for 4-5 minutes, until pork is just barely pink on the inside and the potato cakes are crisp. Remove the green beans from baking sheet, if done, and set aside.

Meanwhile, in the same pan, heat 1 teaspoon olive oil over medium heat. Add the shallot and remaining thyme and cook for 2 minutes, until slightly softened. Add the Dijon mustard, 1/2 cup water, and the stock concentrate to the pan and stir to combine. Bring to a simmer and cook until reduced by half. Season with salt and pepper.

Slice the pork chops against the grain and serve alongside the green beans and potato cakes. Drizzle with pan sauce and enjoy!