Honey and Garlic Glazed Pork Chops

Season 4 pork chops generously with kosher salt and ground black pepper. Add 5 crushed cloves garlic, 2 tbsp butter, and 3 sprigs rosemary to a Suvie pan. Add the pork chops, turning to coat in the butter. Place pork chops in the bottom zone of Suvie.

Place 1 lb potatoes in a second Suvie pan. Drizzle potatoes with 2 tsp olive and season generously with kosher salt and ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule, flipping chops and stirring potatoes halfway through cooking.

Bottom Zone: Convection Roast at 400°F for 25 minutes. Top Zone: Convection Roast at 400°F for 30 minutes

After the cook, remove pans from Suvie. Remove garlic from pan and roughly chop. Set pork aside on a cutting board and brush with 1/4 cup honey and chopped garlic. Return pork chops to Suvie and broil 10 minutes.

Season potatoes to taste with salt and pepper. To serve, divide pork chops and potatoes between plates.