Honey-Mustard Glazed Pork Chops with Pan-Roasted Potatoes and Broccoli

Wash 2 medium Yukon Gold potatoes and dice them into small 1/2-inch cubes. Wash 1 head of broccoli and cut into small bite-sized florets. Mince 2 cloves of garlic.

In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon dried thyme, and half of the minced garlic to create the glaze.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1/2-inch diced potatoes and season with a pinch of salt and black pepper. Cook, stirring occasionally, for 10 minutes until the edges are golden and crisp.

While the potatoes are cooking, heat 1 tablespoon olive oil in a second large skillet over medium-high heat. Pat 4 boneless pork chops dry with a paper towel, season both sides with salt and black pepper, and place them in the second skillet.

Sear the 4 pork chops for 4 minutes on the first side. While they sear, add the broccoli florets and the remaining minced garlic to the skillet with the potatoes. Stir well and cook for 5-6 minutes until the potatoes are tender and the broccoli is charred at the edges.

Flip the 4 pork chops. Cook for 2 minutes, then brush the honey-mustard glaze generously over the top of each chop. Cook for another 2 minutes until the glaze is bubbly and the pork reaches an internal temperature of 145F (63C).

Plate 2 of the pork chops with half of the pan-roasted potatoes and broccoli for dinner. Allow the remaining 2 pork chops to cool before storing them for tomorrow's lunch.