Honey Mustard Glazed Pork Chops

Preheat oven to 400°F (200°C).

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

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1 teaspoon chopped thyme. Set aside.

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for 3-4 minutes on each side until golden brown.

Brush half of the honey mustard mixture over the pork chops. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the internal temperature reaches 145°F (63°C).

Meanwhile, bring a pot of salted water to a boil. Add 1 pound halved baby potatoes and cook for about 12-15 minutes until fork-tender. During the last 5 minutes of cooking, add 12 ounces of green beans to the same pot.

Drain the potatoes and green beans. Return to the pot and toss with 1 tablespoon butter, juice from 1/2 lemon, and salt and pepper to taste.

Remove the pork chops from the oven and brush with the remaining honey mustard glaze. Let rest for 5 minutes before serving.

Serve each pork chop with a portion of the potatoes and green beans on the side.