Pork Chops with Creamy Herb Sauce
Roasted Carrots with Arugula
Ingredients
- 2 (6-oz) bone-in center cut pork loin chops
- 1 Tbsp olive oil
- ⅔ cup gluten-free chicken broth
- 3 Tbsp dry white wine (or use gluten-free chicken broth)
- ½ Tbsp cornstarch
- 1 Tbsp coarse-grain mustard
- 2 Tbsp sour cream
- 1 tsp chopped fresh thyme
Instructions
- Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned and done. Remove from skillet, and keep warm.
- Whisk together broth, wine, and cornstarch; add to skillet, and cook, whisking often, until thickened. Stir in mustard, sour cream, and thyme until blended. Serve sauce over pork. Garnish with additional thyme, if desired.
Side Dish Ingredients
- 1½ cups baby carrots
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 tsp fresh lemon juice
- 3 cups baby arugula
- 2 Tbsp smoked almonds, chopped
Side Dish Instructions
- Preheat oven to 425°F. Halve larger carrots lengthwise. Toss carrots, garlic, oil, lemon juice, and desired amount of salt and pepper on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender. Toss with arugula, and sprinkle with nuts.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
