Rosemary-Pecan Pork Chops
Citrus-Arugula Salad
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 2 (6-oz) boneless pork loin chops
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil, divided
- ¼ cup finely chopped pecans
- 3 Tbsp panko breadcrumbs
- ¼ tsp dried crushed rosemary
Instructions
- Preheat oven to 400°F. Sprinkle pork with salt and pepper. Cook pork in 2 tsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer pork to a 9-inch baking dish.
- Stir together nuts, breadcrumbs, and rosemary in a bowl. Brush one side of pork chops with 1 tsp oil; dredge pork in nut mixture, pressing gently to adhere. Bake 8 to 10 minutes or until done.
Side Dish Ingredients
- 1 orange
- 2 cups arugula
- ⅓ cup pomegranate seeds (arils)
- 2 Tbsp lemon vinaigrette
- 3 Tbsp crumbled goat cheese
Side Dish Instructions
- Peel orange using a paring knife. Section orange, working over a bowl.
- Toss together arugula, orange, pomegranate seeds, and vinaigrette in bowl. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
394
|
143
|
537
|
| Fat (g) | 23 | 8 | 31 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 41 | 4 | 45 |
| Carb (g) | 8 | 17 | 25 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 422 | 185 | 607 |
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