Almond-Crusted Pork Chops and Mushrooms
Roasted Asparagus
Ingredients
- 1 cup almonds
- 2 large eggs
- 6 (6-oz) boneless pork chops
- ½ tsp salt
- ¼ cup olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
Instructions
- Pulse nuts in a food processor 5 to 10 seconds until coarsely ground but not resembling almond flour.
- Place nuts in a shallow dish. Whisk eggs in another shallow dish. Dip pork in beaten eggs; dredge in nuts. Sprinkle coated pork with salt.
- Cook pork, in batches, in 2 Tbsp hot oil in a large skillet over medium-high heat 4 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 2 Tbsp hot oil in another large skillet over medium-high heat 8 minutes. Add garlic, and cook 2 minutes. Serve mushrooms with pork.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, salt, pepper, and garlic on a rimmed baking sheet; spread in a single layer.
- Bake 10 to 15 minutes or until asparagus is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
405
|
38
|
443
|
| Fat (g) | 26 | 2 | 28 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 279 | 99 | 378 |
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