Pork Chops with Herb-Cheese Butter
Ingredients
- 2 oz goat cheese (about ¼ cup), softened
- 3 Tbsp butter
- ½ tsp dried thyme
- 1 tsp lemon zest, divided
- ¾ tsp kosher salt, divided
- ½ tsp pepper, divided
- 6 (4-oz) boneless pork loin chops
- 2 Tbsp olive oil
- 1½ lb Brussels sprouts, trimmed and quartered
- 1 shallot, thinly sliced
- ⅓ cup low-sodium chicken broth
- 2 tsp lemon juice
Instructions
- Combine cheese, butter, thyme, ½ tsp zest, ¼ tsp salt, and ⅛ tsp pepper in a bowl.
- Season pork with ¼ tsp each salt and pepper; cook in hot oil in a large skillet, in batches if necessary, over medium heat 4 to 5 minutes per side or until done.
- Remove from skillet; top with cheese mixture.
- Add Brussels sprouts and shallot to drippings in skillet; sauté 3 minutes or until browned.
- Add broth; cover and cook 3 minutes. Cook, uncovered, 1 minute or until liquid evaporates. Stir in ½ tsp lemon zest, ¼ tsp salt, ⅛ tsp pepper, and lemon juice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
316
|
316
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 32 | 32 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 436 | 436 |
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