Kid-Friendly
Creamy Mustard Pork Chops
Roasted Carrots and Parsnips
Ingredients
- 1½ lb center cut pork loin chops
- 2 Tbsp olive oil
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp grainy Dijon mustard
- 1 cup low-sodium chicken broth
- ½ cup whipping cream
Instructions
- Rub pork chops with oil, rosemary, salt, and pepper. Cook chops in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done; remove chops from skillet, and keep warm.
- Whisk together mustard, broth, and cream; add to skillet. Bring to a boil; simmer 5 minutes or until thickened. Spoon sauce over pork; cut into serving-size pieces.
Side Dish Ingredients
- 1 (16-oz) pkg carrots
- 1 (16-oz) pkg parsnips
- 3 Tbsp olive oil
- 3 Tbsp honey
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut carrots and parsnips into 2-inch chunks. Toss with oil, honey, salt, and pepper in a roasting pan coated with cooking spray.
- Bake 20 to 25 minutes or until browned and tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
262
|
168
|
430
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 2 | 27 | 29 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 444 | 247 | 691 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
