Pork Chops with Herb Goat Cheese
Sautéed Brussels Sprouts
Ingredients
- ½ (4-oz) log goat cheese, softened
- 3 Tbsp butter, softened
- ½ tsp dried thyme
- 6 (4-oz) boneless pork loin chops
- 2 Tbsp olive oil
Instructions
- Mash together cheese, butter, and thyme in a bowl.
- Season pork with salt and pepper, if desired. Cook in hot oil in a large skillet, in batches if necessary, over medium heat 4 to 5 minutes per side or until done.
- Remove from skillet; top with cheese mixture.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1½ lb Brussels sprouts, trimmed and thinly sliced
- 1 shallot, thinly sliced
- ⅓ cup low-sodium chicken broth
- 2 tsp lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Heat oil and butter in a large skillet over medium-high heat until butter melts. Add Brussels sprouts and shallot; sauté 3 minutes or until browned.
- Add broth; cover and cook 3 minutes. Cook, uncovered, 1 minute or until liquid evaporates. Stir lemon juice, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
103
|
436
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 0 | 10 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 483 | 201 | 684 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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