Chipotle-Glazed Pork Chops

Roast the broccoli: Wash and dry all produce. Toss the broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven, until slightly crispy and golden brown, 17-20 min.

Boil the potatoes: Meanwhile, peel the potatoes (if desired) then cut into ½-inch cubes. Cover the potatoes with water and a pinch of salt, in a large pot. Boil and cook for 10-12 min, until fork-tender.

Make the adobo sauce: Meanwhile, in a small bowl, stir together the honey and as much adobo sauce as you like (careful, it’s spicy!)

Cook the pork: Heat a drizzle of 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 min per side, until golden brown but not yet cooked through. Reduce heat to low. Spoon as much adobo sauce as you like over each chop and turn to coat. Continue pan- frying until cooked through, 2-3 more min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)

Make the garlic-mashed potatoes: Drain the potatoes and return them to the same pot. Using a fork or potato masher, mash in the butter and the garlic powder until smooth. Mash in a drizzle of milk (if desired) if you want a creamier consistency. Season with salt and pepper.