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