Peach-Blue Cheese Pork Chops
Corn with Herb Butter
Ingredients
- 6 (6-oz) boneless pork chops
- 3 peaches, sliced
- 2 Tbsp olive oil
- ¾ cup crumbled blue cheese
- 1 tsp dried crushed rosemary
Instructions
- Preheat oven to 425°F. Place pork chops on a large rimmed baking sheet coated with cooking spray; sprinkle with salt, if desired.
- Bake 20 to 25 minutes or until pork is done.
- Meanwhile, cook peaches in hot oil in a large skillet over medium heat 6 minutes or until lightly browned and tender. Add pork to skillet; sprinkle with cheese and rosemary.
Side Dish Ingredients
- 6 ears corn, shucked
- 6 Tbsp butter, softened
- 3 Tbsp chopped fresh dill (or use basil)
Side Dish Instructions
- Cook corn in boiling water 5 minutes or until tender.
- Meanwhile, combine butter and dill. Smear herb butter on corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
190
|
528
|
| Fat (g) | 15 | 13 | 28 |
| Sat. Fat (g) | 5 | 8 | 13 |
| Protein (g) | 45 | 3 | 48 |
| Carb (g) | 8 | 19 | 27 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 342 | 107 | 449 |
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