Honey-Dijon Roasted Pork Chops with Sweet Potato Wedges

Preheat your oven to 425°F (220°C).

Wash 2 large sweet potatoes and cut them into 1/2-inch thick wedges to ensure they cook at the same rate as the meat.

On a large rimmed sheet pan, toss the sweet potato wedges with 1.5 tablespoons of olive oil, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out to the edges of the pan.

Pat 2 bone-in pork chops dry with paper towels (do not wash). Season both sides with salt and black pepper, then place them in the center of the sheet pan.

Roast the pork and potatoes in the oven for 10 minutes.

While the pan is in the oven, whisk together 2.5 tablespoons of honey, 2 tablespoons of Dijon mustard, 4 minced garlic cloves, and 1 tablespoon of chopped fresh thyme in a small bowl.

Remove the sheet pan from the oven. Add 8 ounces of trimmed green beans to the empty spaces, drizzling them with 1 tablespoon of olive oil and a pinch of salt.

Brush the top and sides of each pork chop generously with the honey-Dijon mixture.

Return the pan to the oven and roast for an additional 12-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender and browned.

Remove the pan from the oven and let the pork rest for 5 minutes before serving to ensure the juices redistribute.