Creamy Dijon-Lemon Pork Chops
Herbed Summer Squash and Brown Rice
Ingredients
- ½ lb boneless center cut pork loin chops
- ¼ tsp dried crushed rosemary
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- ¼ cup low-sodium chicken broth
- ¼ cup heavy cream
- 2 tsp Dijon mustard
- 2 tsp lemon juice
Instructions
- Sprinkle pork with rosemary, salt, and pepper. Cook pork in hot oil a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done; remove pork from skillet, and keep warm.
- Add broth, cream, and mustard to same skillet. Bring to a boil; simmer 5 minutes or until thickened. Stir in lemon juice. Spoon sauce over pork.
Side Dish Ingredients
- 1 yellow squash, sliced
- ¼ tsp dried thyme
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 1 (3.5-oz) pouch boil-in-bag brown rice
Side Dish Instructions
- Toss together squash, thyme, salt, and pepper. Cook in hot oil in a large skillet over medium-high heat 8 minutes or until tender.
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
274
|
252
|
526
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 19 | 5 | 24 |
| Carb (g) | 1 | 41 | 42 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 321 | 148 | 469 |
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