Saucy Sage Pork
Roasted Fall Vegetables
Ingredients
- 1½ lb boneless pork chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1½ tsp dried rubbed sage
Instructions
- Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned.
- Add cream, broth, and sage to skillet; cook 8 minutes or until sauce thickens and pork is done.
Side Dish Ingredients
- 1 (18-oz) pkg frozen halved Brussels sprouts, butternut squash, and onions
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together frozen vegetables, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 20 minutes or until browned and tender, stirring once halfway through baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
86
|
406
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 290 | 205 | 495 |
Budget Friendly Meal Plan
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