Honey-Mustard Glazed Pork Chops with Apple Slaw and Roasted Sweet Potatoes

Preheat oven to 425°F (220°C).

Wash and peel the sweet potatoes. Cut them into 1-inch cubes.

Place sweet potato cubes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.

Spread sweet potatoes in a single layer and roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

While potatoes roast, prepare the apple slaw. Wash and core the apples, then julienne into thin matchsticks (no need to peel).

Thinly slice 1/4 head of cabbage and peel and grate 1 large carrot.

In a large bowl, whisk together 1 tablespoon apple cider vinegar and 2 tablespoons mayonnaise.

Add julienned apples, sliced cabbage, and grated carrot to the bowl. Toss to coat with the dressing. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to serve.

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

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, and remaining 2 tablespoons apple cider vinegar to make the glaze.

Heat a large oven-safe skillet over medium-high heat. Add remaining 2 tablespoons olive oil.

When oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.

Brush half of the honey-mustard glaze over the pork chops.

Transfer the skillet to the oven and cook for 5-7 minutes, until pork reaches an internal temperature of 145°F (63°C).

Remove from oven (careful, the handle will be hot!) and brush with remaining glaze.

Strip leaves from 2 sprigs of fresh thyme and sprinkle over the pork chops.

Let pork chops rest for 5 minutes before serving.

Serve pork chops with roasted sweet potatoes and apple slaw on the side.