Sauteed pork chops with mushrooms and roasted cauliflower

1 tbsp butter
6 bone-in pork loin chops (about 1" thick)
1/2 tsp salt and 1/2 tsp pepper
1.25 cups chicken broth
2 tbsp Dijon mustard
3 tbsp chopped fresh parsley, divided
1 (8oz) container baby bella mushrooms

1 large head cauliflower, cut into florets
2 tbsp olive oil
1 tsp dried marjoram or dried basil
2 tbsp balsamic vinegar
1/2 cup grated parmesean cheese

Heat butter in large skillet over medium heat. Season pork chops with salt/pepper. Saute chops, in batches if needed, 7 minutes per side or until temperature registers 145 degrees. Remove from pan, cover with foil. Add broth, mustard, 2 tbsp of parsley and add mushrooms to skillet, cook 3 minutes or until mushrooms are tender. Serve sauce over chops, sprinkle with remaining parsley. For cauliflower side dish, preheat oven to 450, toss cauliflower, oil, basil/marjoram, salt/pepper and put on rimmed baking sheet. Roast 15 minutes or until cauliflower begins to soften. Toss cauliflower with balsamic vinegar and cheese. Cook 5-10 minutes more, until browned.

Serving Size: 6 pork chops + 1cup cauliflower

Number of Servings: 6

Recipe submitted by SparkPeople user MDSHEPARD.