A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this dinner. The bone adds extra flavor to the sauce and thin-cut chops take only a few minutes to cook.

Sliced red cabbage, mushrooms and shallots "smother" the chops adding flavor and texture to the dish. I like orecchiette pasta for this dinner. These pastas are shaped like little ears. The shape helps the pasta capture the sauce.

Place a large saucepan 3/4 filled with water on to boil. When the water boils, add the pasta and cook 9 to 10 minutes. Pasta should be cooked but still a little firm. Drain and add salt and pepper to taste. Divide between 2 dinner plates. Meanwhile while pasta cooks, heat 1 teaspoon oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 minutes. Turn chops over and cook for 3 more minutes. A meat thermometer should read 145 degrees. Divide in half and place on the two dinner plates with the pasta. Sprinkle with salt and pepper to taste. Add the remaining 2 teaspoons oil to the skillet. Add the shallots and red cabbage. Saute 2 to 3 minutes or until the shallots turn clear. Add the mushrooms and continue to cook for 2 minutes. Add the chicken broth and mustard. Stir until sauce is smooth. Add the cream and salt and pepper to taste. Mix the water and corn starch together and add to the skillet. Stir into the sauce until sauce starts to thicken. Spoon the sauce and vegetables over the pork and orecchiette.

Per serving: 610 calories (28 percent from fat), 19.1 g fat (5.5 g saturated, 7.7 g monounsaturated), 113 mg cholesterol, 53.5 g protein, 59.0 g carbohydrates, 4.5 g fiber, 358 mg sodium.