Wash and dry produce. Dice 2 TBSP butter (4 TBSP for 4 servings) into small pieces and place in a small bowl to soften. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

Pat pork chops dry and season all over with salt, pepper, 1/2 tsp garlic powder, and half the romemary (1 tsp garlic powder and all the rosemary for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (Lower heat if pork begins to brown too quickly.) Transfer to a plate.

Add carrots, green beans, and scallion whites. Cook, stirring, until scallion whites begin to soften, 30 seconds. Add 1/4 cup water; cover and steam until veggies begin to soften, 2-4 minutes (for 4 servings, you may need to work in batches, adding another ¼ cup water per batch). Season with salt and pepper and toss to coat.

While veggies cook, whisk together 1/2 cup water (3/4 cup for 4), dijon, onion spread, stock concentrate, and creme fraiche in a small bowl. (It's ok if sauce is lumpy, it will become smooth once cooked.)

To pan with veggies, add sauce mixture, and 1 TBSP butter (2 TBSP for 4). Cook; stirring occasionally, until sauce is smooth and thickened, 60-90 seconds. Taste and season with salt and pepper to your liking.

Meanwhile, halve and toast ciabatta.

Mix softened butter with as much of the remaining garlic powder as you like and a pinch of salt.

Spread garlic butter on cut sides of bread. Halve each piece of bread on a diagonal.

Thinly slice pork chops crosswise.

Divide pork, veggies, and garlic bread between plates. Top pork with any remaining sauce. Garnish with scallion greens and serve.