Pork Chops with Creamy Rosemary Mushrooms
Green Bean Bundles
Ingredients
- 6 (5-oz) boneless pork chops
- 2 Tbsp olive oil
- 3 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- 2 Tbsp chopped fresh rosemary
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp pepper
- ¼ cup heavy cream
Instructions
- Cook pork chops in hot oil in a large skillet over medium heat 10 minutes or until browned on both sides. Remove from skillet.
- Add butter to hot skillet. Cook mushrooms in butter 5 minutes or until golden brown. Add rosemary, garlic powder, salt, and pepper, and cook 1 minute. Stir in cream, and cook 1 minute until thickened.
- Pour mushroom sauce over pork chops.
Side Dish Ingredients
- 1 (16-oz) pkg frozen whole French green beans
- ½ (1-lb) pkg bacon, halved crosswise
- 1 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam green beans according to package directions.
- Preheat oven to 375°F. Arrange 6 green beans on each ½ slice of bacon.
- Wrap and secure each bundle with a wooden pick.
- Place bundles in a 13- x 9-inch baking dish, and sprinkle with garlic powder, Worcestershire sauce, salt, and pepper.
- Bake 30 minutes or until bacon is crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
394
|
94
|
488
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 308 | 315 | 623 |
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