Preheat oven to 400 degrees. Peel and dice the potatoes into 1/2-inch cubes. Bring a large pot of water, the potatoes, and a large pinch of salt to a boil. Reduce to a simmer and cook for 10-12 minutes, until fork-tender. Drain.

Mince or grate the garlic. Toss the broccoli on a baking sheet with 2 teaspoons olive oil and a pinch of salt and pepper. Place baking sheet in the oven to roast for 20-22 minutes, until soft and caramelized.

Meanwhile, make the glaze: in a small bowl, stir together the honey, 2 tablespoons adobo sauce (the sauce around the chipotle peppers!), and 1 tablespoon balsamic vinegar. TIP: Reserve the unused chipotle peppers in a Tupperware container and check out blog.hellofresh.com for recipes to use them!

Cook the pork: heat 1 teaspoon olive 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 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 for 6-8 minutes

Make the garlic-mashed potatoes: when the potatoes are ready, heat 1 tablespoon butter and the garlic in the same pot you cooked the potatoes in. Cook 1-2 minutes, until melted and fragrant. Add the drained potatoes and a couple tablespoons 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 with salt and pepper.

Serve the mashed potatoes with the roasted broccoli on top. Thinly slice the pork and serve over the broccoli. Drizzle with remaining chipotle glaze, if desired. Enjoy!