When you’re winding down after the holidays, the last thing you want to do is spend hours in the kitchen making a meal. This dish will come together in less than an hour, making it the ideal dinner for your family after surviving a jam-packed schedule.
Pork Chops, Potatoes, and Broccoli With Mustard-Garlic Sauce
Serves 4- 1 1/2 pounds small red potatoes, unpeeled, halved
- 6 tablespoons extra-virgin olive oil, divided
- 10 garlic cloves, unpeeled
- 2 teaspoons table salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 pound broccoli florets, cut into 2-inch pieces
- 4 (8- to 10-ounce) bone-in pork rib chops, 3/4- to 1-inch thick, trimmed
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 2 tablespoons grainy mustard
- 2 teaspoons lemon juice
Toss broccoli with 2 tablespoons oil and 1/2 teaspoon salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from skins and chop fine.
Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and 1 teaspoon pepper. Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees F, about 6 minutes per side. Transfer pork to platter.
Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce. Serve.
