Honey-Mustard Glazed Pork Chops with Sweet Potato Mash and Braised Cabbage

Peel and dice 2 medium sweet potatoes into 1-inch cubes. Place in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15 minutes or until fork-tender.

While potatoes cook, core and thinly slice 1/2 head of green cabbage. Mince 2 cloves of garlic.

Season 2 pork chops with salt and pepper on both sides.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove to a plate and tent with foil.

In the same skillet, add the remaining 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds until fragrant.

Add sliced cabbage to the skillet with a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally.

Add 2 tablespoons apple cider vinegar, 1/4 cup gluten-free chicken broth, and 1 sprig of rosemary. Cover and cook for 5-7 minutes until cabbage is tender but still has some texture.

While the cabbage cooks, drain the sweet potatoes and return to the pot. Add 1 tablespoon butter and mash with a fork or potato masher until smooth. Season with salt and pepper to taste.

In a small bowl, mix 2 tablespoons Dijon mustard and 1 tablespoon honey.

Remove the foil from the pork chops and brush both sides with the honey-mustard mixture.

Return pork chops to the skillet (on top of the cabbage) for 1 minute to warm through and let the glaze set slightly.

Remove the rosemary sprig from the cabbage. Stir the remaining 1 tablespoon of butter into the cabbage.

Serve each pork chop with a portion of sweet potato mash and braised cabbage.