Sheet Pan Pork Chops and Broccolini
Skillet Cauli-Rice
Ingredients
- 6 (6-oz) bone in pork chops
- 2 (8-oz) pkg baby portobello mushrooms
- 2 (8-oz) pkg whole mushrooms
- 6 Tbsp avocado oil, divided
- 4 cloves garlic, thinly sliced
- 2 Tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 1 tsp pepper
- 2 bunches Broccolini, trimmed
Instructions
- Preheat oven to 450°F. Toss together pork chops, mushrooms, 5 Tbsp oil, garlic, rosemary, salt, and pepper in a large bowl.
- Divide chops and mushrooms between 2 large greased rimmed baking sheets. Bake 10 minutes.
- Add Broccolini to both baking sheets; drizzle with 1 Tbsp oil. Return to oven, and bake 10 minutes longer or until done.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 Tbsp avocado oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup organic chicken broth
Side Dish Instructions
- Pulse cauliflower, in batches, in a food processor until it resembles rice.
- Cook cauliflower in hot oil in a large skillet over medium-high heat 2 minutes; add salt and pepper.
- Stir in broth; cover and cook 15 minutes. Remove from heat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
478
|
72
|
550
|
| Fat (g) | 30 | 5 | 35 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 12 | 6 | 18 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 502 | 274 | 776 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
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