Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Stem and mince thyme leaves.

Combine panko, sugar, and smoked paprika on a plate. Spread into an even layer.

Pat pork dry.

In a mixing bowl, combine pork, mustard, 1/2 tsp. salt, and a pinch of pepper. Massage mustard and seasonings into pork, flipping to coat both sides.

Transfer pork to plate with panko mixture and flip until coated on both sides, pressing gently to adhere.

Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.

Add pork chops to hot pan. Cook until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While pork cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

Uncover and stir in thyme, 1/4 tsp. salt, and a pinch of pepper until combined and carrots are slightly browned, 3-4 minutes.

Remove from burner.

While carrots cook, continue recipe.

In a microwave-safe bowl, combine mashed potatoes, butter, cream cheese, and 1/2 tsp. salt. Vigorously stir to combine.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Vigorously stir to combine.

Plate dish as pictured on front of card. Bon appétit!