Chipotle Glazed Pork Chops

Mince or grate the garlic. Toss the broccoli on a baking sheet with 2 teaspoons olive oil and a pinch of salt and pepper. Place baking sheet in the oven to roast for 20-22 minutes, until soft and caramelized.

Meanwhile, make the glaze: in a small bowl, stir together the honey, 2 tablespoons adobo sauce (the sauce around the chipotle peppers!), and 1 tablespoon balsamic vinegar. TIP: Reserve the unused chipotle peppers in a Tupperware container and check out blog.hellofresh.com for recipes to use them!

Cook the pork: heat 1 teaspoon olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add the pork chops to the pan and sear 2-3 minutes per side, until golden brown but not yet cooked through. Spoon a few teaspoons of the glaze over each chop and turn to coat. Transfer the chops to the baking sheet with the broccoli to finish cooking for 6-8 minutes

Make the garlic-mashed potatoes: when the potatoes are ready, heat 1 tablespoon butter and the garlic in the same pot you cooked the potatoes in. Cook 1-2 minutes, until melted and fragrant. Add the drained potatoes and a couple tablespoons milk to the pot. Mash with a fork or potato masher until smooth. Add more milk if needed to create a creamy consistency. Taste and season with salt and pepper.