Photo by Gwénaël Le Vot
SERVES 4
Pork Chops
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried rosemary
4 1-inch-thick bone-in pork chops
3 tablespoons olive oil, divided
2 pounds Brussels sprouts, halved
1 8-ounce bag mini sweet peppers, halved or quartered (your preference)
Mustard Sauce
1 cup chicken stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
Chops
Preheat oven to 425 F. Line a large, shallow roasting pan/sheet pan with foil or parchment paper and place in oven while it heats. In a small bowl, combine salt, pepper, garlic powder, paprika and rosemary. Set aside half of mixture. Rub pork chops with half of mixture and sprinkle with half of olive oil. In a large bowl, toss Brussels sprouts and peppers with remaining seasoning and olive oil.
When the oven comes to temperature, remove pan from oven and arrange chops in the center, surrounded by Brussels sprouts and peppers. Roast for 10 minutes. Turn chops over and roast an additional 10 minutes or until chops register 145 F on an instant-read thermometer.
Sauce
In a small saucepan, combine stock, zest, lemon juice and mustard. Bring to a boil over medium heat; lower temperature and simmer 6–8 minutes or until slightly thickened. Stir in butter and keep warm.
Remove chops and vegetables to a serving platter. Spoon sauce over chops and serve.
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