Pork Chops with Roasted Vegetables
Recipe from Family Circle

A creamy mustard sauce makes the perfect accompaniment to this easy seasoned pork chop and roasted carrot and cauliflower recipe for two.


Pork Chops with Roasted Vegetables

by 2  people

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Servings: 2 servings
Prep Time: 10 mins
Total Time: 45 mins
Related Categories: Carrots, Cream Sauce, Fried Pork Chops, Low Carb, Pork Chops, Roasted Cauliflower
 
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Ingredients
  • 3  cups
    cauliflower florets
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  • 1  cup
    baby carrots
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  • 2  tablespoons
    butter, melted
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  • 1  teaspoon
    salt
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  • 3/4  teaspoon
    black pepper
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  • 2 
    thin bone-in pork chops (about 3/4 pound total)
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  • 1/2  cup
    reduced-sodium chicken broth
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  • 2  tablespoons
    heavy cream
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  • 1 1/2  tablespoons
    grainy mustard
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Directions
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 11/2 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.
Nutrition information
Calories 408, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 121 mg, Sodium 1140 mg, Carbohydrate 18 g, Fiber 6 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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