Wash and dry all produce. Preheat oven to 400 degrees. Chop potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot of salted water. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot.

Meanwhile, trim snap peas, then place on a baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Roast until just starting soften, about 10 minutes.

While snap peas roast, heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and thyme. Add to pan and sear until browned, 3-4 minutes per side. Transfer to baking sheet with snap peas and roast together until pork is cooked through and snap peas are tender, 5-7 minutes.

Halve and remove cores from apples, then chop into 1/2-inch cubes. Heat 2 TBSP butter and a drizzle of oil in same pan over medium heat. Add apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrates and 1 cup water. Increase heat to medium-high and cook until apples are tender and sauce is thick, 3-4 minutes.

Add 2 TBSP butter to pot with potatoes and cauliflower and toss to melt. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Mash with a fork or potato masher until mostly smooth. Season generously with salt and pepper.

Divide cauliflower mash between plates. Top with pork and snap peas. Drizzle with apple pan sauce, making sure to spoon any chunks of apple onto plate.