Pork Chops with Roasted Vegetables

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
Servings: 2 Prep 10 mins Cook 10 mins Roast 450°F 25 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 24, chol. (mg): 121, sat. fat (g): 13, carb. (g): 18, fiber (g): 6, pro. (g): 30, sodium (mg): 1140, Percent Daily Values are based on a 2,000 calorie diet.