Bacon-Ranch Pork Chops
Roasted Asparagus and Tomatoes
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 slices bacon, chopped
- 2 Tbsp olive oil
- 1 (1-oz) envelope Ranch dressing mix
- 1 tsp dried parsley
- 3 cloves garlic, minced
- 2 lb boneless pork chops
Instructions
- Preheat oven to 425°F. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp.
- Remove from heat; pour bacon and reserved drippings into a medium bowl. Stir in oil, Ranch mix, parsley, and garlic.
- Place pork on a large rimmed baking sheet lined with parchment paper, and drizzle with bacon mixture. Sprinkle with salt and pepper, if desired.
- Bake 20 to 25 minutes or until pork chops are done.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 lb asparagus, trimmed
- 1 pint grape tomatoes
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Combine oil, vinegar, garlic powder, salt, and pepper in a small bowl.
- Toss asparagus and tomatoes with oil mixture on a large rimmed baking sheet; spread in a single layer.
- Bake 12 to 15 minutes or until asparagus is tender. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
407
|
82
|
489
|
| Fat (g) | 27 | 6 | 33 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 815 | 227 | 1042 |
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