Preheat oven to 450 degrees. Dice potatoes into ½
-inch cubes. Cut broccoli florets off stalk.
Toss potatoes on one side of a baking sheet with 1
TBSP oil, half the ranch seasoning, salt, and
pepper. Toss broccoli on opposite side of baking
sheet with a drizzle of oil, salt, and pepper.
Roast until browned and tender, about 25 minutes.
Meanwhile, peel and finely chop garlic. Pat pork
dry with a paper towel and season all over with
salt and pepper.Heat a drizzle of oil in a large
pan over medium-high heat. Add seasoned pork and
cook until browned and cooked to desired doneness,
about 4 minutes per side. Turn off heat. Transfer
to a plate.
Heat another drizzle of oil in same pan over
medium heat. Add garlic and cook until fragrant,
about 30 seconds. Stir in stock concentrate,
honey, and ¼ cup water. Simmer, scraping up any
browned bits from bottom of pan with a wooden
spoon, until thickened, about 2 minutes. Turn off
heat and stir in 1 TBSP butter. Taste and season
with black pepper.
Return cooked pork to pan and turn to coat in glaze.
Divide pork, roasted potatoes, and roasted broccoli
between plates. Drizzle pork with any remaining
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