Peel, trim, and cut carrot into 1/4" slices on an angle.

Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil and half the seasoning blend (reserve remaining for mashed potatoes).

Spread into a single layer and roast until fork-tender, 15-17 minutes.

While carrots bake, trim and thinly slice green onions on an angle, keeping white and green portions separate.

Stem and mince thyme.

Peel and cut potatoes into large chunks.

Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Toss roasted carrots with half the butter (reserve remaining for sauce) and thyme. Be careful, as pan may be hot; use a utensil.

Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1 cup potato cooking water. Drain potatoes in a colander.

Return potatoes to pot and add sour cream, white portions of green onions, remaining seasoning blend, and 2 Tbsp. reserved potato cooking water. Mash until smooth. If too dry, add additional potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.

While potatoes cook, cook pork.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove pork to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used cook pork to medium heat. Add pearl onions to hot pan and cook until warmed through, 1-2 minutes.

Add demi-glace and bring to a simmer.

Once simmering, remove from burner and swirl in remaining butter until melted.

Plate dish as pictured on front of card, spooning sauce on pork, and topping mashed potatoes with green portions of green onions. Bon appétit!