Leftover Honey-Dijon Pork and Sweet Potatoes

Slice 12 oz leftover pork chops into 1/2-inch thick strips. Finely dice 1/2 red onion, mince 2 cloves garlic, and chop 1 tbsp fresh parsley.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add 2 cups leftover sweet potatoes to the skillet and sauté for 6 minutes, tossing occasionally, until the edges are golden and crispy.

Stir in the 1/2 diced red onion and cook for 3 minutes until the onion is softened and translucent.

Add the 12 oz sliced leftover pork chops and 1.5 cups leftover green beans to the pan.

Add 1/2 tbsp butter and 2 cloves minced garlic to the center of the skillet. Sauté for 2 minutes, stirring frequently to warm the pork and beans through without burning the garlic.

In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, and 2 tbsp chicken broth to create the glaze.

Pour the honey-mustard mixture over the ingredients in the skillet. Toss everything for 2 minutes until the sauce thickens into a glossy glaze and coats the pork and vegetables evenly.

Remove the skillet from the heat and stir in 1 tbsp chopped fresh parsley.

Season the dish with 1/2 tsp salt and 1/4 tsp black pepper, then divide between two plates and serve immediately.