Parmesan-Pesto Pork Chops
Roasted Green Beans and Mushrooms
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 2 lb boneless pork loin chops
- ½ cup pesto
- 2 Roma tomatoes, thinly sliced
- ⅔ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Sprinkle pork chops with salt and pepper, if desired; place on a large rimmed baking sheet. Top each pork chop with pesto, tomato slices, and cheese.
- Bake 20 to 25 minutes, depending upon thickness of pork chops, or until a meat thermometer inserted in thickest portion reads 145°F.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 2 (8-oz) pkg whole mushrooms, quartered
- 2 Tbsp olive oil
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Sprinkle with salt and pepper, if desired.
- Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
421
|
92
|
513
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 530 | 168 | 698 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
