Honey Mustard Glazed Pork Chops with Roasted Potatoes

Preheat oven to 425°F (220°C).

Pat pork chops dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 minced garlic cloves, and 1 tablespoon apple cider vinegar to create the glaze. Set aside.

In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped rosemary.

Spread the potatoes on a baking sheet in a single layer and roast for 15 minutes.

While potatoes are roasting, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Sear the pork chops for 3 minutes on each side until golden brown.

Brush half of the honey mustard glaze over the pork chops, coating both sides.

When potatoes have roasted for 15 minutes, push them to one side of the baking sheet. Add 12 ounces green beans to the other side, drizzle with a bit of olive oil and season with salt and pepper.

Transfer the seared pork chops to the center of the baking sheet with the potatoes and green beans.

Return the baking sheet to the oven and roast for 12-15 minutes, or until pork reaches an internal temperature of 145°F (63°C) and potatoes are tender.

During the last 5 minutes of cooking, brush the remaining honey mustard glaze over the pork chops.

Let pork chops rest for 5 minutes before serving.

Garnish with 2 tablespoons fresh chopped parsley and serve pork chops with roasted potatoes and green beans.