Bruschetta Pork Chops
Parmesan Mashed Cauliflower
Ingredients
- 2¼ lb bone in pork chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 pints grape tomatoes, quartered
- ½ cup bruschetta topping
- 2 (0.5-oz) pkg fresh basil, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh thyme
- 2 Tbsp balsamic vinegar
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in hot oil in a large skillet over medium-high heat until done.
- Meanwhile, stir together tomatoes, bruschetta topping, basil, garlic, thyme, and vinegar. Serve topping over pork.
Side Dish Ingredients
- 1 cup chopped onions
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 cup less sodium chicken broth
- 2 (12-oz) pkg cauliflower florets
- ½ cup shredded Parmesan cheese
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Cook onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring occasionally.
- Add broth and cauliflower. Bring to a boil; reduce heat, cover and simmer 15 minutes or until cauliflower is tender. Remove from heat.
- Mash cauliflower mixture with a potato masher; stir in cheese, pepper, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
303
|
117
|
420
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 11 | 9 | 20 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 526 | 371 | 897 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
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