• 4 bone-in pork chops
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

1. Preheat the broiler to high.
2. In a small mixing bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, smoked paprika, salt, and pepper.
3. Brush the pork chops with the mustard mixture and place them on a broiler pan.
4. Broil the pork chops for 6-8 minutes on each side, or until cooked through.
5. In a separate large mixing bowl, toss together the red bell pepper, zucchini, red onion, cherry tomatoes, garlic, rosemary, thyme, salt, and pepper.
6. Spread the vegetables out on a baking sheet and roast in the oven at 425°F for 20-25 minutes, or until tender and caramelized.
7. Serve the pork chops with the roasted vegetables.

• For added flavor, you can marinate the pork chops in the mustard mixture for up to 2 hours before broiling.
• This recipe also works well with other types of meat, such as chicken or steak.
• You can use any type of vegetables you like in this recipe, such as broccoli, cauliflower, or carrots.

This Broiled Pork Chops with Roasted Vegetables recipe is a perfect meal for busy weeknights. The mustard-honey glaze adds a delicious tangy-sweet flavor to the pork chops, while the roasted vegetables provide a savory and healthy side dish. The combination of flavors and textures is truly amazing, and the recipe is easy to prepare with minimal cleanup. Give it a try, and I'm sure it will become a regular meal in your household!