Pork Chops with Roasted Vegetables

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.

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.

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.