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Heat oven to 425°F.
On a parchment-lined sheet pan, add chunked potatoes, carrots, and cauliflower. Toss with olive oil, salt, pepper, garlic powder.
In a bowl, mix: 1–2 tbsp Dijon, 1 tbsp maple syrup or honey, 1 tbsp olive oil, Pinch of salt + pepper
Pat pork chops dry, brush with the mixture, and lay them on the pan. 5. Roast 25–30 min, flipping veggies halfway. If the chops are thick, pull them once internal temp hits 145°F, and tent 5 minutes.
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