Rosemary-Pecan Pork Chops
Roasted Broccoli with Red Onion
Ingredients
- 1 lb boneless pork loin chops
- 1½ Tbsp olive oil, divided
- 6 Tbsp finely chopped pecans
- ¼ cup almond flour
- ¼ tsp dried crushed rosemary
Instructions
- Preheat oven to 400°F. Sprinkle pork chops with salt and pepper. Cook pork in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer pork to a 9- x 9-inch baking dish.
- Stir together nuts, almond flour, and rosemary in a bowl. Brush one side of pork chops with ½ Tbsp oil; sprinkle with nut mixture, pressing gently to adhere. Bake 8 to 10 minutes or until done.
Side Dish Ingredients
- 2½ cups broccoli florets
- ½ red onion, sliced
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together broccoli, onion, and oil on a large rimmed baking sheet. Sprinkle with garlic powder and salt.
- Bake 15 to 20 minutes or until lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
444
|
61
|
505
|
| Fat (g) | 34 | 5 | 39 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 264 | 177 | 441 |
Keto Meal Plan
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