Pork Chops, Potatoes, and Broccoli with Mustard-Garlic Sauce
Roasting the vegetables while cooking the pork means this dinner comes together in less than an hour.
Keywords
- Main Courses
- Pork
- Potatoes
- Vegetables
- Weeknight
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Nonstick skillet
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
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
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