# What You Need:
→ Pork Chops
01 - 4 bone-in or boneless pork chops, about 1 inch thick
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Honey Garlic Sauce
05 - 1/4 cup honey
06 - 3 tablespoons soy sauce, gluten-free if needed
07 - 3 cloves garlic, minced
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon smoked paprika
→ Vegetables
11 - 2 cups baby potatoes, halved
12 - 1 red bell pepper, cut into strips
13 - 1 yellow bell pepper, cut into strips
14 - 1 small red onion, cut into wedges
15 - 1 cup broccoli florets
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/2 teaspoon dried Italian herbs (optional)
# How To Make:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
02 - Pat pork chops dry and rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
03 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, Dijon mustard, and smoked paprika in a bowl.
04 - Toss baby potatoes, bell peppers, red onion, and broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional Italian herbs. Spread evenly on the prepared sheet pan.
05 - Nestle pork chops among the vegetables and brush tops with half of the honey garlic sauce.
06 - Roast in the preheated oven for 15 minutes.
07 - Remove pan, flip pork chops, brush with remaining sauce, toss vegetables if needed, and return to oven.
08 - Roast for an additional 8 to 10 minutes, until pork reaches 145°F internal temperature and vegetables are tender.
09 - Broil for 2 to 3 minutes to caramelize the glaze, watching carefully to prevent burning.
10 - Allow pork chops to rest for 3 minutes before serving. Garnish with fresh parsley if desired.
