Honey Glazed Pork Chops

Cut potatoes, cover in oil and salt & pepper, ranch spice, begin roasting @450° top rack for 5 minutes. Trim and half Brussel sprouts lengthwise. Cover in oil, salt & pepper and roast with potatoes 15-20 minutes more. Season pork chops with salt and pepper, cook in oil until browned and cooked through. Transfer to plate and set aside. Heat another drizzle of olive oil, add garlic and cook until fragrant. Stir in stock consecrate, honey, and 1/2 cup water. Simmer until thickened and glossy, 2-3 minutes. Remove from heat and stir in butter. Taste and season with salt and pepper. Return pork to pan and coat.