Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat pork chops dry with paper towels.Sprinkle 1 tsp (2 tsp) Cream Sauce Spice Blend over pork, then season with salt and pepper. Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**

Meanwhile, trim green beans, then cut in half.Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces.

Add green beans and 1/4 cup (1/2 cup) water to the same pan over medium. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and shallots. Cook, stirring often, until shallots are softened, 1-2 min. Add garlic and sprinkle over remaining Cream Sauce Spice Blend. Cook until fragrant, 1 min. Season with salt and pepper, to taste.

Add broth concentrate, mustard, cream and 1/2 cup (1 cup) water. Bring to a boil over medium-high. Cook, stirring occasionally, until sauce is slightly reduced, 2-3 min. Season with salt and pepper to taste.

Thinly slice pork. Divide creamy green beans and pork between plates. Sprinkle half the crispy shallots (use all for 4 ppl) over beans.