Honey chipotle pork chops

With roasted potatoes and broccoli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces.

Step 2

Toss potatoes on one side of a baking sheet with a large drizzle of oil, garlic powder, a pinch of chipotle powder, salt, and pepper. Toss broccoli on empty side with a drizzle of oil, salt, and pepper. Roast veggies on top rack until browned and tender, 20-25 minutes if broccoli is done before potatoes, remove from sheet and continue roasting potatoes).

Step 3

Peel and finely chop garlic.

Step 4

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. Transfer to a cutting board.

Step 5

Return same pan to medium-high heat. Add chopped garlic; cook, stirring, until fragrant, 30 seconds. Stir in honey, stock concentrate, 2 TBSP water, and a pinch of chipotle powder if desired. Cook, scraping up any browned bits from bottom of pan, until slightly thickened, 1-2 minutes. Turn off heat and stir in 1 TBSP butter

Step 6

Thinly slice pork crosswise. Divide pork and roasted veggies between plates. Top pork with sauce. Thinly slice chicken or steak against the grain.