Skillet Honey Mustard Pork Chops with Roasted Vegetables

Preheat oven to 425°F (220°C).

In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Season the 4 pork chops evenly on both sides with this mixture.

In another bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, and 1 tbsp apple cider vinegar to make the honey mustard sauce.

On a baking sheet, toss 2 cups broccoli florets, 1 cup baby carrots, 1 sliced red bell pepper, and 1/2 sliced red onion with 1 tbsp olive oil and a pinch of salt and pepper. Add 2 sprigs of thyme.

Place the baking sheet with vegetables in the oven and roast for 15 minutes.

While vegetables are roasting, heat a large cast iron skillet over medium-high heat. Add 1 tbsp olive oil.

When the oil is hot, add the seasoned pork chops to the skillet and cook for 4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).

Remove pork chops from the skillet and set aside on a plate.

Reduce heat to medium-low and add 1 tbsp butter to the same skillet. Once melted, pour in the honey mustard sauce and stir, scraping up any browned bits from the bottom of the pan.

Return the pork chops to the skillet, turning to coat in the sauce. Cook for 1 minute more.

Remove the roasted vegetables from the oven and discard the thyme sprigs.

Serve the pork chops with the honey mustard sauce spooned over the top alongside the roasted vegetables.