Ranch-Crusted Pork Chops
Nutty Lemon Broccoli and Rosemary Garlic Bread
Ingredients
- 3 Tbsp panko breadcrumbs
- 1 Tbsp Ranch dressing mix
- ⅛ tsp salt
- 1 large egg
- 2 (6-oz) boneless center cut pork chops
Instructions
- Preheat oven to 425°F. Combine panko, Ranch, and salt in a shallow bowl. Whisk egg in another shallow bowl.
- Dip pork in beaten egg, letting excess drip off. Dredge in panko mixture, pressing gently to adhere. Place pork on a wire rack on a baking sheet.
- Bake 15 minutes or until chops are browned and done.
Side Dish Ingredients
- 3 oz French baguette, halved lengthwise
- 1½ Tbsp olive oil, divided
- ⅛ tsp dried crushed rosemary
- 1 small clove garlic, minced
- 1 (12-oz) pkg broccoli florets (or use frozen broccoli)
- 2 Tbsp sliced almonds
- 1 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 425°F. Place bread, cut sides up, on a baking sheet. Drizzle with ½ Tbsp oil; sprinkle with rosemary and garlic. Bake 5 to 6 minutes or until toasted.
- Meanwhile, sauté broccoli in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned. Add nuts, and cook 2 to 3 minutes or until fragrant. Toss with lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
253
|
290
|
543
|
| Fat (g) | 9 | 15 | 24 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 31 | 11 | 42 |
| Carb (g) | 9 | 33 | 42 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 646 | 303 | 949 |
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