Add the mustard, honey, onion powder, and garlic powder to a medium mixing bowl and stir until combined and golden-brown in color. Set aside.

Trim the bottoms from the Brussels sprouts and cut in half. Cut larger sprouts into quarters. Transfer to a gallon-sized zip-top bag.

Slice the carrots on a diagonal 1/4 inch thick. Add to the bag with the Brussels sprouts.

Drizzle olive oil into the bag. Add 1 tablespoon of the honey-mustard dressing, the salt, and black pepper. Seal the bag and shake until the vegetables are evenly coated.

Transfer the vegetables to the baking sheet and arrange in an even layer. Discard the zip-top bag.

Roast the vegetables on middle rack of oven until they are just able to be pierced with a fork, but not tender or soft, 7-8 minutes. While the vegetables roast, prepare the pork.

Sprinkle the pork chops with the salt and black pepper.

Add the pork chops to the bowl of the honey-mustard dressing. Flip with a rubber spatula to coat all sides.

Set a large skillet over medium-high heat, and spray generously with nonstick cooking spray. Once the pan is hot, add the pork chops. Sear the pork chops for 2 minutes on one side until browned. Do not move them while they sear. Flip the pork chops and sear on the other side until browned, about 2 minutes more.

Remove the baking sheet from the oven. Use a rubber spatula to push the Brussels sprouts and carrots away from the center of the sheet, and place pork chops in the space. Spoon any remaining honey-mustard dressing over the pork chops.

Return the baking sheet to the oven and continue roasting until the vegetables are fork tender and the pork reaches an internal temperature of 145°F, 12-14 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Allow the pork to rest on baking sheet for 3-4 minutes, then serve. Refrigerate leftovers for up to 2 days.