Pork Chops with Roasted Vegetables

By kimvess

Ingredients

• 3 cups cauliflower florets
• 1 cup baby carrots
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 2 thin bone-in pork chops (about 3/4 pound total)
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 1 1/2 tablespoons grainy mustard

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 450 degrees . Place cauliflower and carrots on a rimmed baking sheet and drizzle with 1 tablespoon butter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to coat evenly. Roast for 25 minutes or until browned around edges.

2. Heat remaining 1 tablespoon butter in a large nonstick skillet over high heat. Pat pork chops dry with paper towels and sprinkle both sides with 1/4 teaspoon each salt and pepper. Place pork in skillet and cook for 1-1/2 minutes per side. Remove from skillet to a platter and cover with foil.

3. Discard remaining fat and return skillet to medium heat. Add broth to skillet; boil 4 minutes. Return pork and any juices to skillet and stir in heavy cream; cook another 3 minutes or until thickened. Stir in mustard and remaining 1/4 teaspoon each salt and pepper and serve with vegetables