Honey Garlic Glazed Pork Chops with Roasted Sweet Potatoes

Preheat oven to 425°F (220°C).

Peel and dice 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.

While potatoes are roasting, pat 4 pork chops dry with paper towels. Season both sides with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon paprika.

Mince 4 cloves of garlic. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons soy sauce, half the minced garlic, and 1 tablespoon apple cider vinegar to make the glaze.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes on each side until golden brown.

Reduce heat to medium-low. Add 2 tablespoons butter, remaining minced garlic, 2 sprigs of thyme, and 1 sprig of rosemary to the pan. Spoon the melted butter over the pork chops continuously for 1-2 minutes.

Pour the honey garlic glaze over the pork chops and cook for another 2-3 minutes, turning the chops to coat them evenly in the glaze until they reach an internal temperature of 145°F (63°C).

Remove the pork chops from the pan and let rest for 3-5 minutes. Meanwhile, continue to simmer the glaze until it thickens slightly.

Serve the pork chops with the roasted sweet potatoes and drizzle with the remaining glaze from the pan.