Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.

Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

While potatoes cook, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until green beans are browned and tender, 12-15 minutes.

Meanwhile, halve, peel, and thinly slice onion.

Pat pork* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side.

Turn off heat; transfer to a plate. Wipe out pan.

Swap in chicken* for pork; cook 3-5 minutes per side.

Return same pan to medium-high heat and add a large drizzle of oil. Add onion and half the thyme (all for 4 servings); cook, stirring occasionally, until onion is browned and softened, 8-10 minutes.

Stir in 1 tsp sugar (2 tsp for 4) and a splash of water; cook, stirring occasionally, until onion is jammy, 2-3 minutes more. Season with salt and pepper.

Once green beans are done, remove from oven and divide between plates; cover with foil to keep warm. Set oven to broil.

Place pork on baking sheet used for green beans; top with onion and Swiss cheese (cutting slices to fit if needed). Broil until cheese melts, 1-2 minutes. TIP: Watch carefully to avoid burning.

Divide mashed potatoes and pork chops between plates with green beans. Serve.