Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces.Trim green beans, then cut in half.Cut potatoes into 1/2-inch pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.

Add potatoes, carrots, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.Roast in the middle of the oven, until tender-crisp, 10-12 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)Remove veggies from the oven. Stir in green beans. Continue roasting, until tender and golden-brown, 12-14 min.

Meanwhile, pat pork chops dry with paper towels, then season with remaining garlic salt and pepper.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, flipping once, until golden-brown, 1-2 min per side.Transfer to another unlined baking sheet.Roast in the bottom of the oven until cooked through, 8-10 min.**Discard any fat in the pan.

Once pork has cooked through, transfer to a plate to rest, 3-4 min.While pork rests, reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.Add shallots. Cook, stirring occasionally, until softened, 2-3 min.

Sprinkle half the Cream Sauce Spice Blend (use all for 4 ppl). Stir to coat.Add honey, broth concentrate, half the mustard (use all for 4 ppl), 1/2 cup (1 cup) water and any pork juices from the plate. Bring to a gentle simmer over high, scraping up any bits that stick to the bottom of the pan. Season with salt and pepper.

Thinly slice pork.Divide veggies between plates.Top with sliced pork.Spoon creamy honey-mustard sauce over pork.