Buttery Herbed Pork Chops
Roasted Radishes and Asparagus
Ingredients
- 4 (8-oz) bone-in pork chops
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil
- 1 shallot, finely minced
- 1 Tbsp red wine vinegar
- 2 tsp lemon juice
- 3 Tbsp butter
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh thyme leaves
Instructions
- Sprinkle chops with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or to desired doneness. Remove from skillet.
- Cook shallot, vinegar, and lemon juice in skillet 3 to 4 minutes or until shallot is tender. Stir in butter, parsley, and thyme; cook 1 to 2 minutes or until butter is melted.
- Spoon butter sauce over chops.
Side Dish Ingredients
- 2 (12-oz) pkg asparagus tips
- 2 bunches radishes, trimmed and quartered
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, radishes, and oil on a greased rimmed baking sheet. Bake 15 to 20 minutes or until browned and tender.
- Sprinkle with lemon juice, salt, and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
371
|
126
|
497
|
| Fat (g) | 23 | 10 | 33 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 402 | 282 | 684 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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