Almond-Crusted Pork Chops and Mushrooms
Roasted Asparagus
Ingredients
- ⅓ cup almonds
- 1 large egg
- 2 (6-oz) boneless pork chops
- ⅛ tsp salt
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 small cloves garlic, minced
Instructions
- Pulse nuts in a food processor 5 to 10 seconds until coarsely ground but not resembling almond flour.
- Place nuts in a shallow dish. Whisk egg in another shallow dish. Dip pork in beaten egg; dredge in nuts. Sprinkle coated pork with salt.
- Cook pork in ½ Tbsp hot oil in a large skillet over medium-high heat 4 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in ½ Tbsp hot oil in another skillet over medium-high heat 8 minutes. Add garlic, and cook 2 minutes. Serve mushrooms with pork.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 small clove garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, salt, pepper, and garlic on a rimmed baking sheet; spread in a single layer.
- Bake 10 to 15 minutes or until asparagus is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
433
|
41
|
474
|
| Fat (g) | 28 | 2 | 30 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 10 | 4 | 14 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 233 | 147 | 380 |
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