Bruschetta Pork Chops
Parmesan-Mashed Cauliflower
Ingredients
- 6 (6-oz) bone-in pork chops
- ½ tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil
- 1 pint grape tomatoes, quartered (see Note)
- ⅔ cup bruschetta topping
- 2 (0.5-oz) pkg fresh basil, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh thyme
- 1½ Tbsp balsamic vinegar
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done.
- Meanwhile, stir together tomatoes, bruschetta topping, basil, garlic, thyme, and vinegar. Serve topping over pork.
Side Dish Ingredients
- 1 cup low-sodium chicken broth
- 2 (12-oz) pkg cauliflower florets
- ½ cup freshly shredded Parmesan cheese
- 1 tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Combine broth and cauliflower over medium-high heat in a large skillet. Bring to a boil; reduce heat, cover and simmer 15 minutes or until cauliflower is tender. Remove from heat.
- Mash cauliflower with a potato masher; stir in cheese, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
405
|
71
|
476
|
| Fat (g) | 31 | 3 | 34 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 27 | 7 | 34 |
| Carb (g) | 4 | 6 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 627 | 442 | 1069 |
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