Mustard Pork Chops

Meanwhile, cut the stems off the beans if needed. On another baking sheet, toss the beans with 1 tbsp oil. Season with salt and pepper. Roast in the top of the oven until the beans are tender- crisp, 13-15 min. (NOTE: You will add the pork to this baking sheet in Step 4!)

Meanwhile, pat the pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the pork. Sear until golden-brown all over, 1-2 min per side.

Remove the pan from heat and transfer the pork to the same baking sheet with beans in the oven. Continue roasting in the top of the oven, until the pork is cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, strip 1 tbsp thyme leaves from the stems. Peel and finely chop the shallots into 1/4-inch pieces.

Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil, then the shallots and thyme. Cook until the shallots soften, 3-4 min. Add the mustard, broth concentrates and 1/2 cup water. Cook, stirring together, until the sauce is warmed through, 1-2 min.