It’s finally fall! As much as I love fall, it seems that living in Texas for the majority of my life (up until last February) has deprived me of a true fall. This year has been different. The trees are already turning golden and orange, the temperature has dropped and I’ve been cooking hearty (& healthy) meals to ring in my favorite season.
I don’t know what made me decide on pork chops. The fact that I almost never cook them or the fact that pork seems to pair perfectly with rosemary and mustard? Either way, it was a good choice and made our standard Sunday night cook-at-home-date-night perfect!
The best part about this meal is that it’s quick and easy. I love that the broccoli cooks at the same temperature as the pork, makes my life easier.
On a totally non food-related topic, I’m getting a puppy in early December and he was just born! I’m feeling like a proud parent and I want to show him off, so please excuse and braggery of how dang cute this little guy is going to be! I’m calling him Oliver. Can’t wait to meet him in person!
Until then, have a happy fall!
Rosemary & Mustard Pork Chops & Roasted Broccoli
Serves: 2 • Prep Time: 10 minutes • Cook Time: 18 minutes
Nutrition per Serving Cal: 517.1 • Fat: 16.3g • Carb: 43g • Protein: 45.2g • Fiber: 14.7g • Sugar: .1g
- 2 – 4oz. boneless pork chops, 1 inch-thick
- 2 tsp dijon mustard, I like the grainy one
- salt and pepper
- 2 Tbsp rosemary
- 1/2 tsp canola oil
- 1/2 cup red wine
- 2 cloves garlic, sliced thinly
- 2 extra sprigs of rosemary
- 3/4 cup pearl onions
- Preheat oven to 375 degrees.
- Pat your pork chops dry with a paper towel and smear 1 tsp of dijon mustard on each one. Season with salt and pepper and then the rosemary.
- Heat oil in an oven-safe skillet over medium to medium-high heat. When hot, sear pork chops for 3 minutes on each side.
- Remove from heat, add red wine, garlic, rosemary sprigs and pearl onions. Place in the oven with the broccoli and cook for 10 minutes.
- Serve with onions and pour the sauce over the top.
- 1 head of broccoli, florets removed
- 1 Tbsp parmesan cheese, freshly grated
- 2 tsp pine nuts
- 1/2 tsp olive oil
- salt and pepper
- Toss all ingredients together so that they’re well coated.
- Place on a baking sheet and roast for 12 minutes (2 minutes longer than the pork chops) alongside the pork chops.
- Serve with the pork chops and a side of garlic mashed potatoes.