Creamy Dijon Pork
Pecan Brussels Sprouts
Ingredients
- 2 lb pork loin, cut into 6 chops
- ½ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- 2 Tbsp Dijon mustard
- ½ cup heavy cream
Instructions
- Sprinkle pork with salt and pepper. Heat oil and butter in a large skillet. Brown chops, in batches if necessary, 3 minutes per side or until done. Remove chops to a platter, and keep warm.
- Reduce heat to medium; add garlic to skillet, and cook 1 minute. Add broth, mustard, and cream, whisking to blend. Simmer 1 minute; return pork to skillet. Cover with sauce, and cook just until thoroughly heated.
Side Dish Ingredients
- ½ cup chopped pecans
- ¼ cup butter, divided
- 1 lb Brussels sprouts, trimmed and thinly sliced
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook nuts in 2 Tbsp butter in a small skillet over medium heat until toasted.
- Melt 2 Tbsp butter in a large skillet; add Brussels sprouts, and sauté 8 minutes or until tender. Sprinkle with salt, pepper, and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
160
|
508
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 10 | 5 | 15 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 498 | 238 | 736 |
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