# What Goes In:
→ Pork Chops
01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
→ Creamy Dijon Sauce
06 - ½ cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - ½ cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1 tablespoon fresh parsley, chopped
→ Roasted Brussels Sprouts
13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - ½ teaspoon sea salt
16 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut side down on baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through cooking.
02 - Pat pork chops dry with paper towels and season both sides with salt and pepper. Heat olive oil and butter in large skillet over medium-high heat until shimmering.
03 - Place pork chops in skillet and sear for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to plate and cover loosely with foil.
04 - Reduce heat to medium. Add minced garlic and thyme to same skillet, sauté for 30 seconds until fragrant.
05 - Pour chicken broth into skillet, scraping up browned bits from bottom. Simmer for 2 minutes.
06 - Stir in heavy cream, Dijon mustard, and whole grain mustard. Simmer for 2-3 minutes until sauce thickens slightly.
07 - Return pork chops and any accumulated juices to skillet. Spoon sauce over chops and simmer for 2 minutes. Garnish with fresh parsley.
08 - Transfer pork chops to serving plates, spoon creamy Dijon sauce over top, and arrange roasted Brussels sprouts alongside.
