Pork Chops with Creamy Herb Sauce
Roasted Carrots with Arugula
Ingredients
- 3 (6-oz) bone-in center cut pork loin chops
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1 cup low-sodium chicken broth
- ½ Tbsp cornstarch
- 1½ Tbsp coarse-grain mustard
- 2 Tbsp sour cream
- ½ Tbsp chopped fresh thyme
Instructions
- Sprinkle pork with ¼ tsp each salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned and done. Remove from skillet, and keep warm.
- Whisk together broth and cornstarch; add to skillet, and cook, whisking often, until thickened. Stir in mustard, sour cream, thyme, and ¼ tsp salt until blended. Serve sauce over pork. Garnish with additional thyme, if desired.
Side Dish Ingredients
- 1 cup baby carrots
- 1½ Tbsp olive oil, divided
- ¼ tsp garlic salt
- ½ (5-oz) pkg baby arugula
- 1 Tbsp lemon juice
- 2 Tbsp smoked almonds, chopped
Side Dish Instructions
- Preheat oven to 425°F. Halve larger carrots lengthwise. Toss carrots with 1 Tbsp oil and garlic salt on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender.
- Toss arugula with ½ Tbsp oil and lemon juice. Top with roasted carrots; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
380
|
110
|
490
|
| Fat (g) | 24 | 10 | 34 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 772 | 138 | 910 |
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