Pork Chops with Rosemary-Mustard Sauce
Plum-Watercress Salad
Ingredients
- 6 (6-oz) bone-in pork chops (about 1-inch thick)
- ¼ cup olive oil, divided
- ¼ cup Dijon mustard
- 1 Tbsp chopped fresh rosemary
- 2 tsp red wine vinegar
- ½ Tbsp minced garlic
- ½ Tbsp honey
Instructions
- Sprinkle pork lightly with salt and pepper. Cook pork, in batches, in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Combine 3 Tbsp oil, mustard, rosemary, vinegar, garlic, and honey; add to skillet. Cook 1 minute, scraping skillet to loosen browned bits. Drizzle over pork.
Side Dish Ingredients
- 1 (4-oz) pkg watercress
- 4 black plums, pitted and quartered
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp honey
- ¼ tsp kosher salt
- ½ tsp pepper
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Toss together all ingredients except cheese in a large bowl. Divide among 6 plates; top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
258
|
110
|
368
|
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