Pork with Dill-Pickle Sauce
Roasted Potatoes and Asparagus
Ingredients
- 1½ lb boneless pork chops
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp olive oil
- ¾ cup mayonnaise
- ¼ cup chopped dill pickles
- 3 Tbsp pickle juice
- 3 Tbsp chopped fresh dill
Instructions
- Sprinkle pork with ½ tsp each salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, stir together mayonnaise, pickles, pickle juice, dill, and ¼ tsp each salt and pepper. Serve sauce with pork.
Side Dish Ingredients
- 6 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary
- ½ tsp salt
- ½ tsp pepper
- 1½ lb small red potatoes, halved
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Whisk together oil, rosemary, salt, and pepper. Toss together potatoes and half of oil mixture; spread potatoes in a single layer on a rimmed baking sheet. Bake 5 minutes.
- Toss together asparagus and remaining oil mixture; spread in a single layer on another rimmed baking sheet. Add asparagus to oven; bake potatoes and asparagus 15 minutes longer or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
371
|
212
|
583
|
| Fat (g) | 29 | 14 | 43 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 1 | 21 | 22 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 637 | 216 | 853 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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