• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and thinly slice shallot.

• Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a big pinch of salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.

• While potatoes roast, pat pork dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side; or cook beef to desired doneness, 5-7 minutes per side.

• While pork cooks, toss broccoli on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring, until lightly browned, 4-5 minutes. • Stir in vinegar; simmer until slightly reduced, 30-60 seconds. • Add jam and 1⁄3 cup water (1⁄2 cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to 1⁄2 tsp sugar (1 tsp for 4) to taste. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. • Return pork to pan; turn to coat in sauce.

• Divide pork, potatoes, and broccoli between plates. Top pork with any remaining sauce and serve.