Bacon and Swiss Pork Chops
Rosemary Cauliflower Mash and Asparagus
Ingredients
- 2 lb boneless pork chops
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 6 slices bacon
- 1 cup shredded Swiss cheese
Instructions
- Preheat oven to 450°F. Arrange pork chops on a large rimmed baking sheet; sprinkle with salt and pepper, if desired. Whisk together oil and garlic; brush on pork.
- Bake 15 to 20 minutes or until a meat thermometer inserted reads 145°F.
- Meanwhile, cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Crumble bacon over pork. Sprinkle with cheese.
- Bake 2 minutes or until cheese melts.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 Tbsp chopped fresh rosemary
- 1½ (20-oz) frozen mashed cauliflower
- 1½ lb asparagus, ends trimmed
- 1 cup water
- 2 Tbsp butter
Side Dish Instructions
- Combine oil, garlic, and rosemary in a small microwave-safe bowl. Heat at HIGH 30 seconds or until hot and fragrant, stirring after 15 seconds. Let stand for flavors to infuse oil.
- Heat cauliflower according to package directions. Place in a bowl. Stir in rosemary oil.
- Place asparagus and water in a shallow microwave-safe dish; cover with plastic wrap, and vent one corner. Microwave at HIGH 3 minutes or until crisp-tender. Drain. Toss with butter and, if desired, season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
147
|
499
|
| Fat (g) | 21 | 12 | 33 |
| Sat. Fat (g) | 8 | 5 | 13 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 0 | 9 | 9 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 445 | 587 | 1032 |
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