Rosemary Pork Chops
Mashed Sweet Potatoes and Spinach Salad
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Chardonnay
Ingredients
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- 1 tsp paprika
- 1 tsp garlic salt
- ½ tsp pepper
- 2 lb boneless pork chops
- 2 Tbsp olive oil, divided
Instructions
- Combine rosemary, paprika, garlic salt, and pepper in a small bowl; rub all over pork.
- Cook pork, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 5 minutes per side or until done. Season again with salt and pepper to taste.
Side Dish Ingredients
- 1 cup pecan halves or pieces, divided
- 2 (12-oz) pkg mashed sweet potatoes and carrots or 1 (22-oz) pkg refrigerated mashed sweet potatoes
- 1 (11-oz) pkg baby spinach
- ½ cup very thinly sliced red onion
- ½ cup dried cherries
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat. Heat sweet potatoes according to package directions. Sprinkle with ½ cup nuts.
- Toss together spinach, onion, ½ cup nuts, and dried fruit in a large bowl; drizzle with vinaigrette. Season with salt and pepper to taste.
30 Minute Meals Meal Plan
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