Chipotle-Glazed Pork Chops

Mince or grate the garlic. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to roast 20 minutes, until tender and slightly crispy.

In a small bowl, stir together 1 Tablespoon honey, 1-2 Tablespoons adobo sauce (this is the spicy sauce around the chipotle peppers, so add to taste), and 1½ Tablespoons balsamic vinegar. Taste and add more honey, adobo, or balsamic, if desired.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper before adding to the pan. 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 6-8 minutes.

After the potatoes are drained, heat 1 Tablespoon butter and the garlic over medium heat in the same pot. Cook 1-2 minutes, until melted and fragrant. Add the drained potatoes and ¼ cup 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 generously with salt and pepper.