Leftover Honey-Mustard Pork Chops and Potatoes

Wash 2 large yellow potatoes and dice them into small 1/2-inch cubes for faster cooking.

Trim the stem ends off 8 oz fresh green beans and mince 2 cloves of garlic.

In a small bowl, whisk together 2 tbsp honey, 2 tbsp Dijon mustard, 1 tsp dried thyme, and the minced garlic to create the glaze.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced potatoes and a pinch of salt; sauté for 10-12 minutes until golden brown and tender. Remove potatoes from the pan and set aside.

Pat 4 boneless pork loin chops dry with a paper towel and season both sides with salt and pepper.

In the same skillet, add 1 tbsp oil and sear the pork chops for 4 minutes per side until they reach an internal temperature of 145°F.

During the last 3 minutes of the pork cooking, add 8 oz green beans and 2 tbsp water to the side of the pan. Cover with a lid to steam the beans until tender-crisp.

Brush 2 tbsp of the honey-mustard mixture over the pork chops during the final 60 seconds of cooking to glaze them without burning the honey.

To prepare the lunch as a 'leftover' style meal: remove the pork from the pan and slice the chops into thin strips across the grain.

Arrange the sliced pork, roasted potatoes, and steamed green beans on plates. Drizzle with the remaining honey-mustard sauce.

Microwave the assembled plates for 1-2 minutes on medium power to ensure the sliced pork and potatoes are evenly hot and succulent.