Classic Favorite
Garlicky Parmesan-Herb Pork Chops
Roasted Carrots and Crunchy Apple Slaw
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 6 boneless pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 6 Tbsp olive-oil mayonnaise
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh parsley
- 1 tsp dried thyme
Instructions
- Preheat oven to 425°F. Sprinkle pork chops with salt and pepper; place on a lightly greased baking sheet.
- Stir together mayonnaise, cheese, garlic, parsley, and thyme; spread mixture on pork chops.
- Bake 20 to 25 minutes or until browned and bubbly and pork chops are done.
Side Dish Ingredients
- 2 lb carrots, cut into large chunks
- ¼ cup olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 (16-oz) pkg tricolor coleslaw
- 2 organic sweet red apples, thinly sliced
- 2 green onions, thinly sliced
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots, 1 Tbsp oil, salt, and pepper on a rimmed baking sheet. Bake 20 to 25 minutes or until carrots are browned and tender.
- Meanwhile, whisk together 3 Tbsp oil, vinegar, and honey in a bowl. Add coleslaw, apples, and onions; toss.
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