Rosemary-Mushroom Pork Chops
Roasted Brussels Sprouts
Ingredients
- 4 (4-oz) boneless center cut pork loin chops
- ½ tsp salt, divided
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 shallots, chopped
- 1 (8-oz) pkg sliced cremini mushrooms
- 1 tsp chopped fresh rosemary (or use 1 tsp dried crushed rosemary)
- ½ cup heavy cream
- 2 Tbsp butter, cut up
Instructions
- Season pork with ¼ tsp each salt and pepper. Cook pork in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done; remove from skillet.
- Add shallots, mushrooms, rosemary, and ¼ tsp salt; reduce heat, and cook 5 minutes until vegetables are just tender, stirring often.
- Stir in cream and butter, swirling skillet until butter melts. Spoon sauce over pork.
Side Dish Ingredients
- 1 lb Brussels sprouts, halved
- 2 Tbsp olive oil
- 4 cloves garlic, halved
- ½ tsp salt
- ½ tsp lemon-pepper seasoning
Side Dish Instructions
- Preheat oven to 375°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 15 minutes or until browned and tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
340
|
139
|
479
|
| Fat (g) | 25 | 11 | 36 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 2 | 9 | 11 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 354 | 306 | 660 |
Keto Meal Plan
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