Roast pork chops with carrots and mustard gravy

This recipe is from "Everyday Food Magazine" Pasta innovation issue

* Note: recipe calls for a pork loin but I used 4 thick cut pork chops because they cook faster

{Image}

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast (or 4 thick cut pork chops)
3/4 cup white wine (can substitute chicken broth if needed)
2 tablespoons grainy mustard


Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 minutes.

Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork loin/chops; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes for loin or 3-4 min for chops. Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes for loin of 10-15 for chops. (note: might need to remove carrots early to avoid overcooking). Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet. Add wine (or broth), and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Gradually add 1/2 cup water or broth, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

{Review}

Very easy

Husband approved

{Serve with}

Garlic bread or rolls

Salad

{Time}

30 min