Rosemary Butter Pork Chops
Peach-Feta Cheese Salad
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 cups spring mix
- 1 peach, peeled and sliced
- 3 Tbsp chopped walnuts
- 3 Tbsp crumbled feta cheese
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
220
|
187
|
407
|
| Fat (g) | 16 | 15 | 31 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 18 | 7 | 25 |
| Carb (g) | 0 | 13 | 13 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 252 | 203 | 455 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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