Pork Chops with Roasted Vegetables

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.
Makes 2
Prep 10 m
Cook 10 m
Roast 25 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 30 g pro., 408 kcal cal., 1140 mg sodium, 6 g fiber, 13 g sat. fat, 121 mg chol., 24 g Fat, total, 18 g carb.