INGREDIENTS

1 lb. cremini mushrooms, halved or quartered if large

3 tbsp. olive oil, divided

Kosher salt and freshly ground black pepper

1 large head broccoli, cut into florets

4 small bone-in pork chops (about 2 pounds total)

2 large shallots, finely chopped

1 tbsp. all-purpose flour

3/4 c. dry white wine

1/2 c. chicken stock

2 tbsp. crème fraîche or sour cream

1 tsp. Dijon mustard

1 tbsp. fresh thyme leaves

 DIRECTIONS

1. Preheat oven to 425°F. Toss together mushrooms and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Bake for 10 minutes. Push mushrooms to one side and add broccoli to pan. Toss with 1 tablespoon oil. Season with salt and pepper. Roast until vegetables are golden brown and tender, 12 to 15 minutes.
2. Meanwhile, heat remaining tablespoon oil in a large skillet over medium heat. Season pork with salt and pepper. Cook until internal temperature on an instant-read thermometer reads 140°F, 4 to 5 minutes per side. Transfer to a platter and tent with foil; reserve skillet.
3. Add shallots to skillet and cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour and cook, stirring, 1 minute. Add wine and simmer until thickened, 2 to 4 minutes. Add stock and simmer until thickened and reduced to about 1/2 cup, 2 to 4 minutes. Remove from heat and stir in crème fraîche, Dijon, and thyme. Season with salt and pepper. Serve pork topped with pan sauce and roasted vegetables alongside.

SOURCE: CountryLiving.com