Herb-Crusted Pork Chops with Roasted Potatoes and Broccoli

1. Prepare the Oven and Potatoes

Begin by adjusting your oven rack to the lowest position and preheat it to 475 degrees. Toss the halved red potatoes with 3 tablespoons of extra-virgin olive oil, the unpeeled garlic cloves, ½ teaspoon of salt, and ½ teaspoon of pepper. Spread the potatoes in a single layer, cut side down, on a rimmed baking sheet. Place the sheet in the oven and roast for about 10 minutes.

2. Add Broccoli to the Mix

As the potatoes begin to roast, toss the broccoli florets with 2 tablespoons of olive oil and ½ teaspoon of salt. After the initial 10 minutes of roasting the potatoes, scatter the broccoli over the potatoes on the baking sheet. Continue roasting until the vegetables are tender and nicely browned, which should take about 20 minutes.

3. Prep the Garlic and Pork

Once the vegetables are roasted, carefully squeeze the garlic cloves from their skins and chop them finely. Set aside. Pat the pork chops dry with paper towels to ensure they sear properly. Season the pork with the remaining salt and pepper on both sides.

4. Cook the Pork Chops

Heat the remaining tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until it just starts to smoke. Add the pork chops to the skillet and cook them until they are browned and reach an internal temperature of 140 degrees, which should take about 6 minutes per side. Once cooked, transfer the pork chops to a platter to rest.

5. Make the Sauce

In the same skillet, add the chicken broth and heavy cream. Cook this mixture over medium heat until it thickens slightly, which should take about 3 minutes. Stir in the grainy mustard, lemon juice, chopped garlic, and any juices that have accumulated from the resting pork.

6. Serve

Serve the pork chops with the creamy mustard sauce drizzled over them, alongside the roasted potatoes and broccoli. Enjoy!