Peach-Blue Cheese Pork Chops
Walnut-Spinach Salad
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 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, and sprinkle with cheese and rosemary.
Side Dish Ingredients
- ¼ cup chopped walnuts
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 (11-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Whisk together oil, vinegar, mustard, and honey in a large bowl. Add spinach and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
90
|
428
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 45 | 2 | 47 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 342 | 57 | 399 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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