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1. Preheat the oven at 450 degrees.
2. Drizzle a rimmed baking sheet with 1 tablespoon of melted butter.
3. Scatter the carrots and cauliflower evenly on the baking sheet.
4. Sprinkle a mixture of 1/2 teaspoon of salt with 1/4 teaspoon of black pepper.
5. Stir the vegetables to evenly coat.
6. Roast the pan for 25 minutes or until the edges begin to brown.
7. Add the remaining butter to the skillet and heat.
8. Using paper towels, pat dry the pork chops.
9. Season both sides with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
10. Cook the chops in the preheated skillet on both sides for 1-1/2 minutes each.
11. Remove from skillet to platter and cover with foil.
12. Discard the remaining fat and butter from the skillet.
13. Add the chicken broth and bring to a boil, boiling for 4 minutes.
14. Place the chops back into the skillet and add the cream.
15. Stir constantly, cooking until the mixture has thickened.
16. Add the mustard and remaining salt and black pepper.
17. Serve with vegetables.
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