Pork Chops, Potatoes, and Broccoli with Mustard-Garlic Sauce
By Jessica RudolphPublished on October 31, 2023
Time
50 Minutes
Yield
Serves 4
Ingredients
1½ pounds small red potatoes, unpeeled, halved6 tablespoons extra-virgin olive oil, divided10 garlic cloves, unpeeled2 teaspoons table salt, divided1½ teaspoons pepper, divided1 pound broccoli florets, cut into 2-inch pieces4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed½ cup chicken broth ⅓ cup heavy cream 2 tablespoons grainy mustard 2 teaspoons lemon juice
Before You Begin
This recipe was developed with the Test Kitchen’s winning whole-grain mustard, Grey Poupon Harvest Coarse Ground Mustard. Garnish with chopped chives.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Toss potatoes, 3 tablespoons oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes. Toss broccoli with 2 tablespoons oil and ½ 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 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, about 6 minutes per side. Transfer pork to platter.
- Add broth and cream to 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.
Time
50 MinutesYield
Serves 4Ingredients
1½ pounds small red potatoes, unpeeled, halved
6 tablespoons extra-virgin olive oil, divided
10 garlic cloves, unpeeled
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1 pound broccoli florets, cut into 2-inch pieces
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
½ cup chicken broth
⅓ cup heavy cream
2 tablespoons grainy mustard
2 teaspoons lemon juice
Ingredients
1½ pounds small red potatoes, unpeeled, halved
6 tablespoons extra-virgin olive oil, divided
10 garlic cloves, unpeeled
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1 pound broccoli florets, cut into 2-inch pieces
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
½ cup chicken broth
⅓ cup heavy cream
2 tablespoons grainy mustard
2 teaspoons lemon juice
Ingredients
1½ pounds small red potatoes, unpeeled, halved
6 tablespoons extra-virgin olive oil, divided
10 garlic cloves, unpeeled
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1 pound broccoli florets, cut into 2-inch pieces
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
½ cup chicken broth
⅓ cup heavy cream
2 tablespoons grainy mustard
2 teaspoons lemon juice
Why This Recipe Works
Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.
Before You Begin
This recipe was developed with the Test Kitchen’s winning whole-grain mustard, Grey Poupon Harvest Coarse Ground Mustard. Garnish with chopped chives.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Toss potatoes, 3 tablespoons oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes. Toss broccoli with 2 tablespoons oil and ½ 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 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, about 6 minutes per side. Transfer pork to platter.
- Add broth and cream to 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.
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