INGREDIENTS

• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 4 bone-in pork chops, 1-inch
• 1/4 cup finely chopped shallots
• 3/4 cup dry white wine
• 3/4 cup reduced-sodium chicken broth
• 1/2 cup heavy cream
• 3 tablespoons Gulden’s® Stone Ground Dijon Mustard
• 1 tablespoon fresh dill weed

DIRECTIONS

• STEP ONESeason pork chops liberally with salt and pepper on both sides. Heat 12-inch skillet over medium-high; add oil, butter and pork chops to pan. Cook until browned on both sides, about 3 minutes each. Remove pork chops from skillet.
• STEP TWOAdd shallots to pan and cook until softened, about 1 minute. Add wine and bring to a boil, scraping any browned bits from the pan. Stir in the chicken broth. Return chops to the pan and bring the sauce to a simmer. Reduce heat; cover and cook 15 to 20 minutes or until cooked through (145°F).
• STEP THREERemove pork chops from skillet and keep warm. Return sauce to a boil until reduced by half, about 7 minutes. Add cream and cook over medium-high heat until sauce begins to thicken, about 5 minutes longer. Remove from heat and stir in mustard and dill. Drizzle sauce over pork chops and serve.

VEGGIES

Roast the sweet potato: Preheat oven to 400 degrees. Peel and dice the sweet potato into ½-inch cubes. Toss the sweet potato on one side of a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Roast the green beans: After the sweet potatoes have cooked for about 10 minutes, place the green beans on the other side of the baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. Return to the oven for about 15 minutes, until the green beans are golden brown and crispy.