This easy pork dish goes from stove to table in less than an hour
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1/2 cup chicken broth
1/3 cup heavy cream
2 tablespoons grainy mustard
2 teaspoons lemon juice
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Toss potatoes, 3 tablespoons oil, 10 garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper together on a rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes.
2. Toss broccoli with 2 tablespoons oil and 1/2 teaspoon salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from skins and chop fine.
3. Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and 1 teaspoon pepper. Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, about 6 minutes per side. Transfer pork to platter.
4. Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce. Serve.
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