Peppered Pork Chops with Veggies


Preheat oven to 400 degrees. Season pork chops on both sides with salt, and brush each chop with 1 tsp of mustard; generously sprinkle chops with black pepper.

In a large skillet, heat 1 TBS olive oil until shimmering. Add pork chops and cook over moderate heat, turning once, until golden (about 6 minutes). Transfer chops(in a single layer) to casserole dish and roast, uncovered, in oven for 12 minutes or until cooked through; keep warm.

Pour off fat from skillet and add 1/4 cup water. Cook over high heat for 1 minute, scraping up browned bits from bottom of pan. Pour pan juices into cup and set aside.

Heat 2 TBS olive oil in skillet; add sugar snaps and mushrooms, and cook over medium high heat until mushrooms are lightly browned, about 5 minutes. Stir in baby peas and set aside.

Heat 1 TBS olive oil in skillet and add shallots. Cook over medium heat until softened. Add vinegar and cook until nearly evaporated (about 30 seconds). Add wine and cook until nearly evaporated, about 2 minutes. Add cream, and cook until slightly reduced. Add remaining mustard and reserved pan juices. Season to taste. To serve, pour a small pool of cream sauce on dinner plate, top with pork chop, and spoon vegetables over the top. 4 servings.