Pork Chops au Poivre
Roasted Spring Vegetables with Arugula Pesto
Ingredients
- 1 tsp coarsely ground black pepper
- ½ tsp salt, divided
- 4 (4-ounce) boneless pork chops, ½ inch thick, trimmed
- 3 Tbsp all-purpose flour
- 2 Tbsp extra-virgin olive oil
- 1 medium shallot, minced
- ½ cup brandy
- ¼ cup reduced-fat sour cream
Instructions
- Combine pepper and ¼ tsp salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
- Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
- Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ tsp salt. Serve the pork chops with the sauce.
Side Dish Ingredients
- 4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
- 5 tsp extra-virgin olive oil, divided
- 4 cups peeled baby carrots
- 1 bunch asparagus, trimmed and cut into thirds
- 1 clove garlic, peeled
- 5 cups baby arugula
- ½ cup finely shredded Asiago cheese
- ¼ cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- ¾ tsp salt, divided
- ½ cup baby arugula for garnish
Side Dish Instructions
- To prepare vegetables, position rack in upper and lower thirds of oven; preheat to 425°F.
- Toss potatoes with 2 tsp oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
- Meanwhile, toss carrots with 2 tsp oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
- Toss asparagus with the 1 tsp oil in the bowl. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
- To prepare pesto, meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, ¼ cup oil and ¼ tsp salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
- Toss the roasted vegetables with ⅓ cup pesto and ½ tsp salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
279
|
158
|
437
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 3 | 21 | 24 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 343 | 254 | 597 |
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