Peel and cut sweet potatoes into 1" dice.

Place sweet potatoes, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into sweet potatoes. Spread into an even layer.

Roast in hot oven until golden-brown and tender, 18-20 minutes.

Carefully remove from oven. Stir in softened butter until melted and combined. Sheet will be hot! Use a utensil.

While sweet potatoes roast, continue recipe.

Stem and mince tarragon. Reserve stems. Keep minced tarragon and tarragon stems separate.

Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Place panko on a plate and spread into an even layer.

In a mixing bowl, combine mayonnaise, 1 Tbsp. water, and savory seasoning.

Evenly coat both sides of pork with mayonnaise mixture. Transfer pork to plate with panko and flip to evenly coat both sides, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil.

Lay pork away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Carefully remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes.

While pork cooks, continue recipe.

Place a small non-stick pan over medium heat.

Add 1/4 cup water, chicken base, mustard (to taste), and tarragon stems to hot, dry pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

Stir in minced tarragon and sour cream until combined, 1-2 minutes.

Remove from burner. Remove and discard tarragon stems.

Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!