Place the honey, balsamic vinegar, mustard, thyme leaves, and cinnamon in a gallon-sized zip-top plastic bag.

Whisk the ingredients together in the bag to combine.

Pat the pork chops dry with paper towels.

Sprinkle both sides of the pork chops with the salt and black pepper.

Place the pork chops in the zip-top bag and seal. Shake gently until they are evenly coated with the marinade.

Transfer the bag to the refrigerator and marinate the pork chops for at least 30 minutes, and up to 6 hours.

Preheat the oven to 400°F.

Line a baking sheet with aluminum foil. Set aside.

Prepare the vegetables: Cut broccoli and cauliflower into 1-inch florets. Slice carrots into 1/4-inch rounds, and zucchini into 1/2-inch rounds. Cut bell peppers or onions into 1-inch strips. Cut Brussels sprouts in half lengthwise.

Transfer the vegetables to the prepared baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss to coat evenly.

Roast vegetables on middle rack of oven until they are just able to be pierced with a fork, but not soft, about 10 minutes. When done, remove from oven and set aside.

Remove the marinated pork chops from the refrigerator.

Spray a large skillet generously with nonstick cooking spray and set over medium-high heat.

Once the skillet is hot, use tongs to lift each pork chop from the bag, letting any excess marinade drip off, and add to the skillet. Do not discard the leftover marinade. Sear the pork chops on one side until browned, about 2 minutes. Do not move the pork chops while they sear.

Flip the pork chops and sear until browned, about 2 minutes.

Use a rubber spatula to clear a space for the pork chops in the center of the vegetables on the baking sheet. Transfer the pork chops to the cleared space. Set the skillet aside for later use.

Return baking sheet to oven and roast until pork reaches an internal temperature of 145°F and the vegetables are fork-tender, 10-14 minutes.

Check to see that pork and vegetables are done. Remove from oven or add time as needed.

Return the skillet to the stove over medium heat and add the reserved marinade.

Heat the marinade, stirring regularly, until it boils and begins to thicken, about 2 minutes. Remove from heat.

Plate the pork chops and vegetables and spoon the honey-balsamic reduction over them. Leftovers may be stored in the refrigerator for up to two days.