Creamy Dijon-Lemon Pork Chops
Wilted Spinach with Pine Nuts
Ingredients
- 2 lb boneless center cut pork loin chops
- 1 tsp dried crushed rosemary
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- 2 Tbsp Dijon mustard
- 2 Tbsp 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
- ⅓ cup pine nuts
- 2 (5-oz) pkg baby spinach
- 3 Tbsp olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
Side Dish Instructions
- Toast nuts in a large skillet over medium heat until fragrant and golden, stirring often. Remove from skillet.
- Cook spinach in hot oil in skillet over medium heat 4 minutes or until wilted. Stir in nuts, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
372
|
121
|
493
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 2 | 2 | 4 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 468 | 110 | 578 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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