Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

Season chicken* as instructed.

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.)

Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

Place flour in a shallow dish; season with salt and pepper.

Pat pork* dry with paper towels and season all over with remaining garlic powder, salt, and pepper.

Working with one piece at a time, press pork into seasoned flour until fully coated.

Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.

Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.

Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 2-4 minutes.

Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.

Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.

Add pork to pan with sauce and turn to coat.

Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve.

Add chicken to pan with sauce and turn to coat.