Buttery Herbed Pork Chops
Roasted Radishes and Asparagus
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 6 (8-oz) bone-in pork chops
- ¾ tsp salt
- ¾ tsp pepper
- 1½ Tbsp olive oil
- 2 shallots, finely minced
- 1 Tbsp red wine vinegar
- 2 tsp lemon juice
- 3 Tbsp butter
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh thyme leaves
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until desired doneness. Remove from skillet.
- Add shallots, vinegar, and lemon juice to skillet; cook 3 to 4 minutes or until shallots are tender. Stir in butter, parsley, and thyme; cook 1 to 2 minutes or until butter melts.
- Spoon butter sauce over pork.
Side Dish Ingredients
- 2 (12-oz) pkg asparagus tips
- 2 bunches radishes, trimmed and quartered
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, radishes, and oil on a greased rimmed baking sheet. Bake 15 to 20 minutes or until browned and tender.
- Toss with lemon juice, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
85
|
419
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 461 | 200 | 661 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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