Mustard Pork Chops

Roast the potatoes: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway though cooking, until the potatoes are golden-brown, 25-28 min.

Roast the green beans: Meanwhile, toss the beans on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the beans are golden, 13-15 min.

Cook the pork chops: Meanwhile, season the pork chops with salt and pepper. Heat a pan over medium-high heat. Add a drizzle of oil, then the pork chops. Cook until just golden, 1-2 min per side. (Don't worry if the pork isn't cooked through at this step!) Transfer the pork to the same baking sheet with the beans in the oven. Continue baking until the pork is cooked through, 4-6 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)

Make the sauce: Meanwhile, strip 1 tbsp thyme leaves from the stems. Add a drizzle of oil to the same pan. Add the onion and thyme. Cook until the onion softens, 4-5 min. Stir in the mustard, broth concentrates and 1/2 cup water. Cook for 1 min.