Creamy Tarragon Pork Chops
Lemony Beans and Asparagus with Walnuts
Ingredients
- 2 lb boneless pork loin chops
- 3 Tbsp olive oil
- 1 (14.5-oz) can low-sodium chicken broth
- 1 Tbsp cornstarch
- 3 Tbsp coarse-grain Dijon mustard
- ¼ cup sour cream
- 1 tsp dried tarragon (or use dried rosemary)
Instructions
- Cook pork, in batches, in 1½ Tbsp hot oil per batch in a large nonstick skillet over medium heat 10 to 12 minutes, turning once, until browned and done. Remove from skillet, and keep warm.
- Whisk together broth and cornstarch. Add to skillet; cook until thickened, stirring often. Stir in mustard, sour cream, and tarragon until blended. Serve sauce over pork.
Side Dish Ingredients
- ⅓ cup chopped walnuts
- ¾ lb green beans, trimmed
- ¾ lb asparagus, trimmed
- ½ tsp salt
- 3 Tbsp butter
- 1 tsp lemon zest
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant.
- Cook beans and asparagus in boiling water to cover in a saucepan 4 minutes or until crisp-tender; drain and plunge into cold water. Drain. Pat vegetables dry; toss with butter, salt, and lemon zest. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
369
|
115
|
484
|
| Fat (g) | 25 | 10 | 35 |
| Sat. Fat (g) | 8 | 4 | 12 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 779 | 209 | 988 |
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