• Wash and dry produce. • Peel and mince garlic. Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, combine honey, mustard, stock concentrate, and 1/4 cup water (1⁄3 cup for 4 servings) until smooth. Set aside until ready to use in step 4.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat pork dry with paper towels; season all over with paprika, salt, and pepper. • Heat a large 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. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan. Swap in chicken for pork.

• Heat pan used for pork over medium-high heat. Add honey mustard sauce and bring to a simmer. Cook, stirring, until slightly reduced, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

• Place broccoli in a large microwave-safe bowl; cover bowl tightly with plastic wrap and poke a few holes in wrap. • Microwave until tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. TIP: No microwave? No problem! Boil the broccoli in a medium pot of salted water until tender, 2-4 minutes. Drain, then toss with butter, salt, and pepper as instructed.

• Fluff rice with a fork and season with salt and pepper. • Divide rice, pork, and broccoli between plates. Spoon sauce over pork and serve.