Ranch-Crusted Pork Chops
Nutty Lemon Broccoli and Rosemary-Garlic Bread
Ingredients
- ½ cup panko breadcrumbs
- 1 (1-oz) envelope Ranch dressing mix
- ½ tsp salt
- 2 large eggs
- 6 (6-oz) boneless center cut pork chops
Instructions
- Preheat oven to 425°F. Combine panko, Ranch, and salt in a shallow bowl. Whisk eggs in another shallow bowl.
- Dip pork in beaten egg, letting excess drip off. Dredge pork in panko mixture, pressing gently to adhere. Place pork on a wire rack on a baking sheet.
- Bake 15 minutes or until chops are browned and done.
Side Dish Ingredients
- 10 oz French baguette, halved lengthwise
- ¼ cup olive oil, divided
- 1½ tsp chopped fresh rosemary (or use ½ tsp dried)
- 2 cloves garlic, minced
- 2 (12-oz) pkg broccoli florets (or use frozen broccoli)
- ½ cup sliced almonds
- 3 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 425°F. Place bread, cut sides up, on a baking sheet. Drizzle with 2 Tbsp oil, and sprinkle with rosemary and garlic. Bake 5 to 6 minutes or until toasted.
- Meanwhile, sauté broccoli in 2 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned. Add nuts, and cook 2 to 3 minutes or until fragrant. Toss with lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
239
|
288
|
527
|
| Fat (g) | 9 | 14 | 23 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 30 | 10 | 40 |
| Carb (g) | 8 | 33 | 41 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 634 | 316 | 950 |
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