• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While potatoes roast, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Meanwhile, peel and mince half the garlic (all for 4 servings). • Once pork is browned, transfer to one side of a second baking sheet. **Swap in chicken or organic chicken for pork; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)**

• Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. **Spread broccoli out across entire baking sheet.**

• Transfer sheet with pork and broccoli to middle rack; roast until pork is cooked through and broccoli is tender, 12-15 minutes. • Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

• Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and ¼ cup water (1⁄3 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

• Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve. **Thinly slice chicken or organic chicken crosswise.** ***Chicken is fully cooked when internal temperature reaches 165°.***