Baked Pork Chop with Buttered Egg Noodles and Roasted Broccoli

Preheat your oven to 400°F.

Pat the 6 oz pork chop dry with paper towels and place on a small baking sheet or oven-safe dish.

Peel and mince 2 garlic cloves, dividing them into two portions.

Rub the pork chop with 1 tablespoon olive oil, then season both sides with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme.

Place the pork chop in the preheated oven and bake for 20 minutes until cooked through (internal temperature should reach 145°F).

While the pork bakes, cut 2 cups broccoli florets into bite-sized pieces if needed, and place them on a separate baking sheet.

Toss the broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

After the pork has baked for 5 minutes, place the broccoli in the oven on a separate rack and roast for 15 minutes until tender and lightly browned at the edges.

When the pork has 8 minutes left to bake, bring a large pot of salted water to a boil.

Add 3 oz egg noodles to the boiling water and cook for 8 minutes, or according to package directions, until tender. Drain well.

Return the drained noodles to the pot and add 2 tablespoons butter and half of the minced garlic. Toss for 1 minute until the butter melts and coats the noodles. Season with 1/4 teaspoon salt.

Remove the pork chop from the oven and let it rest on the baking sheet for 5 minutes.

Remove the roasted broccoli from the oven and toss with the remaining minced garlic.

Plate the buttered egg noodles, add the roasted broccoli alongside, and top with the baked pork chop. Serve immediately.