Tuscan Pork Chops
Garlicky Toasted Baguette
Ingredients
- 6 (6-oz) boneless center cut pork chops
- ½ tsp kosher salt
- ½ tsp pepper
- 3 Tbsp butter, divided
- 1 pint grape tomatoes
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 Tbsp minced garlic
- 1 cup dry white wine (or use low-sodium chicken broth)
- ½ cup low-sodium chicken broth
- 1 (6-oz) pkg baby spinach
Instructions
- Sprinkle pork with salt and pepper. Melt 2 Tbsp butter in a large skillet over medium-high heat; add pork, and cook 2 minutes per side or until browned and done. Remove from skillet.
- Add tomatoes, beans, and garlic to skillet; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 2 to 3 minutes or until reduced by half. Add broth; simmer 2 to 3 minutes.
- Gradually add spinach, stirring until wilted. Stir in 1 Tbsp butter until melted. Serve sauce over pork.
Side Dish Ingredients
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 (8-oz) French baguette, halved lengthwise (preferably multigrain)
Side Dish Instructions
- Preheat oven to 350°F. Combine butter, oil, and garlic; spread over cut sides of bread. Arrange on a rimmed baking sheet, oiled sides up.
- Bake 15 minutes or until crusty and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
139
|
529
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 12 | 20 | 32 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 422 | 256 | 678 |
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