Pan-Seared Pork Chops with Broccoli and Dijon Cream Sauce

Cut 150 gr Broccoli into bite-sized florets and set them aside.

Season 250 gr Pork Chops evenly on both sides with ¹/₂ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tsp Smoked paprika.

Heat ³/₄ tbsp Olive oil extra virgin in a heavy skillet over medium-high heat and sear the seasoned pork chops for 3 to 4 minutes per side until a deep golden crust forms.

Reduce the heat to medium, add 1 ¹/₂ tsp Butter, 1 cloves Garlic, and 3 gr Fresh Thyme to the skillet, and baste the chops continuously with the foaming butter for 2 minutes until the internal temperature reaches 63°C (145°F), then transfer the meat to a plate to rest.

Blanch the prepped broccoli florets in a pot of boiling water for 3 minutes until tender-crisp, drain thoroughly, and toss in a warm bowl with ³/₄ tsp Butter, ¹/₄ tsp Table salt, and ¹/₂ tbsp Lemon Juice.

In the same skillet over low heat, add ³/₄ tsp Butter and ³/₄ cloves Garlic, cooking gently for 30 seconds until fragrant without browning.

Pour 20 ml Water into the skillet along with 1 gr Chicken Broth Cubes, 1 tsp Dijon Mustard, and 65 ml Dairy Cooking Cream, whisking to dissolve any browned bits, and simmer gently for 3 minutes until slightly thickened.

Remove the skillet from heat, stir in 10 gr Parmesan - Grated, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until velvety smooth, then arrange the pork chops and broccoli on plates and spoon the cream sauce over top.