Ingredients

• ½ tablespoon browning sauce
• 4 drops liquid smoke flavoring
• 1 ½ lb boneless pork chops (½-inch thick)
• ½ teaspoon salt
• ⅛ teaspoon pepper
• Cooking spray
• 1 ½ tablespoons country Dijon mustard
• ⅓ cup fat-free half & half
• ⅓ cup reduced-sodium chicken broth

Steps

1. Preheat large sauté pan 2–3 minutes on medium. Combine browning sauce and liquid smoke in small bowl. Brush over both sides of pork chops; season with salt and pepper. Wash hands.
2. Coat pan with cooking spray. Add pork chops and cook 4 minutes on each side until nicely browned and 160°F. Combine mustard and half & half in small bowl.
3. Remove pork chops and set aside. Increase heat to high; add broth to pan, stirring to loosen browned bits of food left on bottom. Stir in mustard mixture and cook 3–4 minutes, stirring occasionally, until sauce begins to thicken. Serve sauce over pork chops.

Ingredients

• 1 tablespoon roasted potato seasoning mix (produce)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried dill weed
• ¼ teaspoon coarsely ground pepper
• 1 (20-oz) bag refrigerated new potato wedges

Steps

1. Preheat oven to 400°F. Combine all ingredients (except potatoes) in medium bowl. Add potatoes and toss until coated.
2. Spread in single layer on baking sheet. Bake 20 minutes. Serve.