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* 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 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 (⅓ 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 crosswise.