Balsamic Glazed Pork Chops with Herb Roasted Potatoes

Preheat oven to 425°F (220°C).

Wash and halve the baby potatoes. Place them in a large bowl and toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh thyme.

Spread the potatoes on a baking sheet in a single layer, cut side down. Roast for 30-35 minutes, turning halfway through, until golden and crispy.

While the potatoes are roasting, prepare the pork chops. Pat them dry with paper towels and season both sides with the remaining salt, pepper, and garlic powder.

In a small bowl, whisk together the balsamic vinegar, honey, dijon mustard, and 1 minced garlic clove to make the glaze.

Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil. When hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.

Pour half of the balsamic glaze over the pork chops, add the rosemary sprig to the pan, and transfer the skillet to the oven. Roast for 8-10 minutes or until the internal temperature reaches 145°F (63°C).

Remove the pork chops from the oven and transfer to a plate to rest, covered with foil.

Return the skillet to medium heat (careful, the handle will be hot). Add the butter, finely diced shallot, and remaining minced garlic clove. Sauté for 1 minute until fragrant.

Add the remaining balsamic glaze to the pan and simmer for 2-3 minutes until slightly thickened, stirring to incorporate the browned bits from the bottom of the pan.

Serve the pork chops with the roasted potatoes, drizzling the reduced balsamic sauce over the pork chops. Garnish with a little extra fresh dill if desired.