Seared Pork Chops with Balsamic-Braised Mushrooms
Cauliflower Risotto with Spinach Salad
Ingredients
- 6 (6-oz) bone-in pork chops
- ¼ cup avocado oil, divided
- 1 (16-oz) pkg whole mushrooms, halved
- ¼ cup chicken broth
- 2 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh thyme (optional)
Instructions
- Sprinkle pork chops lightly with salt and pepper.
- Cook pork chops in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Cook mushrooms in 2 Tbsp hot oil in same skillet 6 to 8 minutes or until browned and liquid is released. Sprinkle lightly with salt and pepper.
- Add broth, vinegar, and, if desired, thyme. Simmer 5 minutes or until liquid is slightly reduced. Return pork chops to skillet; cook 2 minutes.
Side Dish Ingredients
- 2 (12-oz) pkg frozen cauliflower risotto
- 1 (5-oz) pkg baby spinach
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Heat cauliflower risotto according to package directions.
- Toss spinach and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
152
|
500
|
| Fat (g) | 23 | 12 | 35 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 3 | 7 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 262 | 509 | 771 |
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