Pork Chops with Roasted Vegetables

I found this recipe in the May of '09 Family Circle magazine. This took me about 30 minutes and my kids looved it!! Even the vegetables (I promise the cauliflower gets really sweet when it's roasted with butter). It is so good!

Makes 4 servings

6 cups cauliflower florets
2 cups baby carrots
6 tablespoons butter, melted
1 tsp salt
3/4 tsp pepper
4 bone-in pork chops (bone-in is VERY important to moist, tender chops)
1 cup chicken broth
4 tbsp heavy cream
3 tbsp grainy mustard (my kids don't like mustard and they still liked this dish, so don't judge based on this ingredient)

Heat oven to 450°. Place cauliflower and carrots on an aluminum foil lined baking sheet. Drizzle with 2 tbsp melted butter. Toss. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss again. Roast in oven for 25 minutes or until carrots are crisp-tender. Remove and drizzle with 2 more tbsp melted butter.

Heat 2 tbsp butter in skillet. Pat pork chops dry. This step is important for getting a good sear on the chop. Getting a good sear is important to keep the chop moist. Sprinkle both sides with 1/4 tsp each salt and pepper. Place pork in skillet and cook for about 1 1/2 minutes on both sides. I cooked 6 pork chops and had to do this in 2 batches. Don't overcrowd the pan because then the pan will not be hot enough. Romove chops from pan to a platter and cover with foil.

Discard any remaining fat and return skillet to medium heat. Add broth to skillet; boil for 4 minutes. Add heavy cream , mustard and chops. Cook for another 3 minutes, until sauce has thickened. Serve with Veggies.