Smoky Chipotle Pork Chops
Summer Vegetable Sauté
Ingredients
- 2 tsp ground chipotle chile pepper
- ½ tsp paprika
- ½ tsp dried oregano
- 1½ lb boneless pork chops (see Note)
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Stir together chipotle pepper, paprika, and oregano in a small bowl. Season with salt and pepper, if desired. Rub all over pork chops.
- Brown pork chops in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side. Transfer to a greased baking dish.
- Bake 8 to 10 minutes or until pork chops are done.
Side Dish Ingredients
- 2 large yellow squash, cut into ½-inch-thick slices
- 1 small bell pepper (any color), chopped
- 3 Tbsp butter
- 2 Tbsp low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Combine squash, bell pepper, butter, broth, salt, and pepper in a skillet. Cover and cook over medium heat 3 minutes. Uncover and increase heat to medium-high.
- Cook 8 to 10 minutes or until vegetables are tender, stirring constantly. Remove from heat; stir in lemon zest and lemon juice. Sprinkle with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
376
|
98
|
474
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 8 | 6 | 14 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 358 | 210 | 568 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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