Pork Chops With Spring Vegetables & Mustardy Pan Gravy

Pork Chops With Spring Vegetables & Mustardy Pan Gravy

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons olive oil

  • 4

    bone-in pork chops (1 inch thick; about 2½ pounds total)

  • Kosher salt

  • Freshly ground 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.


Facebook Conversations