> 2 bunches broccolini
> 3 tbsp olive oil
> 1 sprig fresh rosemary
> 2 shallots
> 4 bone-in pork chops
> 1 tsp garlic powder
> 3/4 cup low-sodium chicken broth
> 3 tbsp whole-grain Dijon mustard
> 3 tbsp heavy cream
Preheat oven to 425°F. Trim the broccolini. On a large baking sheet, toss broccolini with 2 tbsp oil. Season with salt (in moderation) and pepper. Roast 15 min., until tender.
Meanwhile, strip the leaves off the rosemary sprig and finely chop. Thinly slice the shallots. Rub the pork chops all over with rosemary and garlic powder. Season with salt (in moderation) and pepper.
In a large skillet, heat remaining 1 tbsp oil on medium-high. Add pork and cook 3-4 min. per side, until internal temperature reaches 145°F. Transfer to a plate and cover loosely with foil.
To same skillet, add shallots and cook 2 min. on medium-high until soft, stirring often. Stir in the broth, scraping up any brown bits from pan. Whisk in mustard and cream. Heat to a boil and cook 2 min., until slightly thickened. Serve pork chops with sauce and broccolini.