America’s Test Kitchen: This easy pork dish goes from stove to table in less than an hour

When you’re winding down after the holidays, the last thing you want to do is spend hours in the kitchen making a meal. This dish will come together in less than an hour, making it the ideal dinner for your family after surviving a jam-packed schedule.

The secret? Roasting the vegetables while cooking the pork. It’s all about multitasking. And as for taste, roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy, and that roasted garlic added depth and body to a creamy mustard pan sauce.

Pork Chops, Potatoes and Broccoli with Mustard-Garlic Sauce

Serves 4

1 1/2 pounds small red potatoes, unpeeled, halved

6 tablespoons extra-virgin olive oil, divided

10 garlic cloves, unpeeled

2 teaspoons table salt, divided

1 1/2 teaspoons pepper, divided

1 pound broccoli florets, cut into 2-inch pieces

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

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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.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)