Honey Mustard Glazed Pork Chops with Roasted Brussels Sprouts

Remove pork chops from refrigerator and let sit at room temperature for 15 minutes. Pat dry with paper towels.

Preheat oven to 425°F (220°C).

Trim and halve the Brussels sprouts. In a bowl, toss Brussels sprouts with 2 tbsp of olive oil, 1/2 tsp of kosher salt, 1/4 tsp of black pepper, and 1/4 tsp of red pepper flakes.

Spread Brussels sprouts on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes until caramelized and tender.

While Brussels sprouts are roasting, prepare the honey mustard glaze. Mince 2 cloves of garlic and strip leaves from 2 sprigs of thyme.

In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 3 tbsp honey, 1 tbsp apple cider vinegar, minced garlic, and thyme leaves.

Season pork chops on both sides with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a cast-iron or oven-safe skillet over medium-high heat. Add 1 tbsp olive oil.

When oil is hot, add pork chops and sear for 3-4 minutes on each side until golden brown.

Reduce heat to medium, add 1 tbsp butter to the pan and spoon half of the honey mustard glaze over the pork chops, turning to coat both sides.

Transfer the skillet to the oven and cook for 5-7 minutes, or until pork reaches an internal temperature of 145°F (63°C).

Remove pork from oven and let rest for 5 minutes, spooning pan juices over the top.

Toss the roasted Brussels sprouts with 1 tbsp balsamic glaze.

Serve pork chops with the remaining honey mustard glaze drizzled on top, alongside the balsamic Brussels sprouts.