Rosemary Butter Pork Chops
Peach-Goat Cheese Salad and Garlic Bread
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- ½ lb boneless pork chops
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp olive oil
- 1½ Tbsp butter, softened
- ½ tsp dried crushed rosemary
Instructions
- Preheat oven to 400°F. Sprinkle pork with salt and pepper.
- Cook pork in hot oil in a cast-iron skillet or ovenproof skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Stir together butter and rosemary; spread over pork. Bake 10 minutes or until pork is done.
Side Dish Ingredients
- 3 oz French bread
- 1 Tbsp butter, softened
- 1 tsp minced garlic
- 3 cups spring mix
- 1 peach, peeled and sliced
- 3 Tbsp chopped walnuts
- 3 Tbsp crumbled goat cheese
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 400°F. Cut bread in half lengthwise; place on a baking sheet.
- Combine butter and garlic; spread on bread. Bake 5 minutes or until toasted.
- Meanwhile, toss together spring mix, peach, nuts, cheese, and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
220
|
356
|
576
|
| Fat (g) | 16 | 22 | 38 |
| Sat. Fat (g) | 7 | 7 | 14 |
| Protein (g) | 18 | 10 | 28 |
| Carb (g) | 0 | 35 | 35 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 252 | 505 | 757 |
Quick & Healthy Meal Plan
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