Iron-Rich Pork Chop and Vegetable Plate

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cubed sweet potato and broccoli florets on the baking sheet with half of the olive oil, half of the salt, and half of the garlic powder.

Roast the vegetables in the preheated oven for 15 minutes, or until the sweet potatoes are starting to soften.

While the vegetables roast, season both sides of the pork chops with the remaining salt, black pepper, dried thyme, and garlic powder.

Heat a skillet over medium-high heat with the remaining olive oil. Add the pork chops and cook for about 4 to 5 minutes per side until golden brown.

Verify with a meat thermometer that the internal temperature of the pork chops reaches at least 145°F (63°C) with no remaining pink color.

Let the pork chops rest for 3 minutes, then serve alongside the warm roasted sweet potatoes and broccoli.