Wash hands with soap and water. Wash and dry the produce. Break the stems of the green beans and discard. Peel and slice half of the onion (you will have extra).

Bring a large pot of salted water to a boil over high heat. Cut the potatoes into chunks, then boil until tender. Drain and mash with ¼ cup sour cream and salt and pepper. Keep warm.

Heat a little oil in a large skillet over medium-high heat. Add the sliced onion and cook until tender. Add the green beans and cook until the onion is slightly browned and green beans are bright green. Add a splash of water if it seems too dry. Season with salt and pepper. Remove to a bowl and keep warm.

Add a little more oil to the skillet, season pork chops with salt and pepper, and cook until browned on each side. Remove to a plate and keep warm (the pork may not be cooked through yet).

Add ¼ cup butter, the garlic, honey and white wine vinegar to the skillet. Cook, scraping up browned bits, until fragrant, adding ⅓ cup water when it starts to dry out.

Add the pork and accumulated juices from the plate back to the skillet and cook until heated through.

Serve pork chops over mashed potatoes and green beans topped with honey garlic sauce. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.