Boil the potatoes for 15 minutes until it is tender. Strain the water and then add 2 tbsp butter, 1/4 cup milk and garlic. Mash. Add additional milk if you want a creamier texture. Add salt and pepper to taste.

In a medium pan, heat oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and Salt and pepper. Add the pork chops to the pan and cook, partially covered, 3 to 5 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

In another pan, heat oil on medium-high and sauté the string beans for 1-2 minutes, until soft. Add a tbsp of water and continue to cook for another minutes. Toss with a bit of oil and half of your lemon zest.

Lemon-herb vinaigrette

In a pan heat oil on medium. Add the whole-grain mustard, 1 tbsp lemon juice and 2 tbsp water and cook for 2 minutes; stirring constantly. Add the demi-glace, 1 tbsp milk, spices blend, salt, pepper, remaining lemon zest and as much oregano as you’d like. Continue cooking for a few minutes. Place on top of cooked pork chops.