Pork Chops With Spring Vegetables and Mustardy Pan Gravy
Ingredients
- 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
Instructions
Pork Chops With Spring Vegetables and Mustardy Pan Gravy serves 4 original recipe by Real Simple.
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