Chef critique

Pork Chops with Thyme Cream & Roasted Brussels Sprouts

This is a well-structured, flavorful bistro dinner with accurate presalting for the pork and Brussels sprouts, though the potatoes should be boiled in salted water and the Brussels sprouts will get cold if roasted before starting the pork.

Score: 8/10

Suggested fixes

In Step 4, use 1½ quarts of cold water and add 2 tablespoons fine sea salt to the potato boiling water, then reduce the salt added during mashing in Step 5 to ¼ teaspoon fine sea salt (updating the ingredient list totalaccordingly).
Start roasting the Brussels sprouts about 10 minutes before searing the pork chops so they finish roasting right as the skillet goes into the oven or while the pork rests.

Issues

medium / flavor: In Step 4, the potatoes are boiled in plain, unsalted water and only salted during mashing. Boiling potatoes in unsalted water leaves their interiors bland; the cooking water should be salted, with a smaller amount of salt added when mashing to account for the Parmesan.
medium / timing: In Step 3, the Brussels sprouts are roasted to completion and transferred to a serving dish before the pork chops are even seared in Step 6. Waiting 20 to 25 minutes under a loose cover will result in lukewarm, steamed sprouts; they should roast alongside or right before the pork.
low / presentation: 1½ pounds of Brussels sprouts (12 ounces per person) alongside a 12-ounce bone-in pork chop and ½ pound of rich mashed potatoes per person is a very heavy vegetable portion for 2 servings.

Strengths

Presalting the bone-in pork chops with 1¾ teaspoons fine sea salt and seasoning the Brussels sprouts with 1 teaspoon fine sea salt hit appropriate culinary seasoning targets.
Ingredient amounts across all divided uses match the ingredient list totals accurately.
Doneness guidance for the pork chops is concise and hits the proper 145°F pull temperature with a brief rest.
Preparation is cleanly grouped at the beginning, and the bullet list in Step 5 is properly formatted.