Bacon-Ranch Pork Chops
Roasted Asparagus and Tomatoes
Ingredients
- 6 slices center cut bacon, chopped
- 2 Tbsp olive oil
- 1 (1-oz) envelope Ranch dressing mix
- 1 tsp dried parsley
- 3 cloves garlic, minced
- 2 lb boneless pork chops
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp.
- Remove from heat; pour bacon and reserved drippings into a medium bowl. Stir in oil, Ranch mix, parsley, and garlic.
- Place pork on a large rimmed baking sheet lined with parchment paper, and drizzle with bacon mixture. Sprinkle with salt and pepper.
- Bake 20 to 25 minutes or until done.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 lb asparagus, trimmed
- 1 pint grape tomatoes
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Combine oil, vinegar, garlic powder, salt, and pepper in a small bowl.
- Toss asparagus and tomatoes with oil mixture on a large rimmed baking sheet; spread in a single layer.
- Bake 12 to 15 minutes or until asparagus is tender. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
345
|
101
|
446
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 36 | 5 | 41 |
| Carb (g) | 3 | 10 | 13 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 742 | 146 | 888 |
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