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

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 450°. 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.

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  • 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.

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  • 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 Facts

408 calories; 24 g total fat; 13 g saturated fat; 121 mg cholesterol; 1140 mg sodium. 18 g carbohydrates; 6 g fiber; 30 g protein;

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