Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper to create the marinade.
3. Place the pork chops in a large zip-top bag or bowl and pour half of the honey mustard marinade over them, reserving the other half for later. Marinate the pork chops for at least 15 minutes, or up to 2 hours in the refrigerator.
4. While the pork is marinating, prepare the vegetables. In a large bowl, toss the halved baby potatoes and trimmed green beans with a drizzle of olive oil, salt, pepper, and fresh thyme.
5. Spread the vegetables in a single layer on a large sheet pan.
6. Remove the pork chops from the marinade and place them on the sheet pan with the vegetables.
7. Brush the remaining honey mustard marinade over the pork chops.
8. Bake in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
9. Remove from the oven and let the pork chops rest for a few minutes before serving. Enjoy your meal!