RealSimple. The presentation was spot on and the taste was quite amazing. The pork was perfectly cooked. I used pork cutlets instead of the bone-in pork chops. We both loved the vegetables, yes those are sauteed radishes! And the gravy was perfect. Now if we just had someone to do the dishes the dining out experience would be complete.
Pork Chops With Spring Vegetables and Mustardy Pan Gravy
3 tablespoons olive oil
4 bone-in pork chops (1 inch thick; about 2½ pounds total)
Kosher salt and black pepper
1 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
4 shallots, peeled and quartered
1 bunch radishes, halved
½ pound sugar snap peas, halved
1 cup frozen peas, thawed
Chopped fresh chives, for serving
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.
Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.
Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.