Pork Chops with Cherry-Wine Sauce
Roasted Orange Broccoli
Ingredients
- 6 (6-oz) bone-in pork chops
- 3 Tbsp olive oil, divided
- ½ cup sliced shallots
- 1½ cups frozen pitted cherries, thawed
- ¾ cup chicken broth
- ¾ cup dry red wine (or use chicken broth)
- 1 Tbsp chopped fresh rosemary (or use fresh thyme)
Instructions
- Sprinkle pork lightly with salt and pepper. Cook, in batches, in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet; keep warm.
- Cook shallots in 1 Tbsp hot oil in skillet 2 minutes or until tender. Add cherries, broth, and wine, scraping skillet to loosen browned bits. Bring to a boil; cook 6 minutes or until thickened and reduced to about 1½ cups.
- Serve sauce over pork; sprinkle with rosemary.
Side Dish Ingredients
- 1 (2-lb) head broccoli, cut into 3-inch-long spears
- 2 Tbsp olive oil
- 2 Tbsp fresh orange juice
- ½ tsp orange zest
- 2 tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
394
|
96
|
490
|
Low Carb Meal Plan
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