Roast Potatoes

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.
2. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
3. Roast on the top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Sear Pork & Prep

1. While potatoes roast, pat pork dry with paper towels; season all over with salt and pepper.
2. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.
3. Meanwhile, peel and mince half the garlic (all the garlic for 4 servings).
4. Once pork is browned, transfer to one side of a second baking sheet.

Toss Broccoli

1. Cut broccoli florets into bite-size pieces if necessary.
2. Toss with a drizzle of olive oil and a pinch of salt and pepper on the opposite side of the baking sheet from the pork.

Roast Pork & Broccoli

1. Transfer the baking sheet with pork and broccoli to the middle rack.
2. Roast until pork is cooked through and broccoli is tender, 12-15 minutes.
3. Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

Make Sauce

1. Heat a drizzle of oil in the pan used for the pork over medium heat.
2. Add minced garlic and thyme; cook until fragrant, about 30 seconds.
3. Stir in chicken stock concentrate, honey, and:
4. ¼ cup water for 2 servings
5. ½ cup water for 4 servings
6. Simmer, scraping up any browned bits from the bottom of the pan, until the sauce has reduced and thickened, 2-3 minutes.
7. Stir in:
8. 1 TBSP butter for 2 servings
9. 2 TBSP butter for 4 servings
10. Cook until melted. Season with salt and pepper.
11. Tip: If the sauce seems too thick, stir in a splash or two of water.

Serve

1. Divide pork, broccoli, and potatoes between plates.
2. Drizzle pork with sauce and serve.

Optional: Chicken Substitution

2. If using chicken cutlets instead of pork, pat the chicken dry with paper towels and season all over with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3–5 minutes per side.
4. Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm. Do not transfer the chicken to the baking sheet.
5. Continue with the broccoli as directed, roasting it by itself on the baking sheet.
6. When ready to serve, thinly slice the chicken crosswise and drizzle with the honey thyme sauce.