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Pork Chops with Roasted Vegetables

Pork Chops with Roasted Vegetables

Nutrition Facts
  • cal. (kcal) 408
Pork Chops with Roasted Vegetables
  • Makes: 2 servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Roast: 25 mins at 450°F
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by 5 people

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

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 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 Information for Pork Chops with Roasted Vegetables

Servings Per Recipe: 2
PER SERVING: 408 cal., 24 g total fat (13 g sat. fat), 121 mg chol., 1140 mg sodium, 18 g carb. (6 g fiber), 30 g pro.

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