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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
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