Buttery Herbed Pork Chops
Roasted Radishes and Asparagus
Ingredients
- 2 (8-oz) bone-in pork chops
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp olive oil
- 2 Tbsp finely minced shallot
- 2 tsp red wine vinegar
- ¾ tsp fresh lemon juice
- 1 Tbsp butter
- 2 tsp chopped fresh parsley
- 2 tsp fresh thyme leaves
Instructions
- Sprinkle pork with salt and pepper. Cook in hot oil in a 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 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 pork.
Side Dish Ingredients
- 1 (12-oz) pkg asparagus tips
- 1 bunch radishes, trimmed and quartered
- 1½ Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ 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 | 2 | 2 | |
| Calories |
329
|
127
|
456
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 460 | 300 | 760 |
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