Mustard-Rosemary Pork Chops
Baked Sweet Potatoes and Green Beans
Ingredients
- 3 lb boneless pork chops, about 1-inch-thick
- 2 Tbsp olive oil
- 1 (14.5-oz) can chicken broth
- 1½ Tbsp whole-grain mustard
- 3 Tbsp capers
- ¼ tsp dried crushed rosemary
Instructions
- Season pork chops lightly with salt and pepper. Cook pork in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned.
- Add broth; bring to a boil. Stir in mustard, capers, and rosemary; reduce heat, and simmer until sauce is reduced by half and pork is done.
Side Dish Ingredients
- 6 sweet potatoes
- 2 Tbsp olive oil
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet. Prick and rub potatoes with oil.
- Bake 45 minutes or until potatoes are tender. Split potatoes, and fluff with a fork.
- Steam green beans according to package directions; season with salt and pepper to taste.
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