Pork Chops With Spring Vegetables and Mustardy Pan Gravy

Photo by Charles Masters
Pork Chops With Spring Vegetables and Mustardy Pan Gravy 5.0 1 5 1
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 730 calories
    • Fat 33 g
    • Sat Fat 9 g
    • Cholesterol 230 mg
    • Sodium 770 mg
    • Protein 90 g
    • Carbohydrate 13 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 192 mg

Reduce waste and save time cooking with these fresh, pre-cut and portioned ingredients delivered straight to your doorstep.

Buy the Meal Kit


  1. Check 3 tablespoons olive oil
  2. Check 4 bone-in pork chops (1 inch thick; about 2½ pounds total)
  3. Check Kosher salt and black pepper
  4. Check 1 cup low-sodium chicken broth
  5. Check 2 tablespoons whole-grain mustard
  6. Check 4 shallots, peeled and quartered
  7. Check 1 bunch radishes, halved
  8. Check ½ pound sugar snap peas, halved
  9. Check 1 cup frozen peas, thawed
  10. Check Chopped fresh chives, for serving


  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.
  2. Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.
  3. Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.