Pecan-Crusted Pork Chops with Creamy Mustard Sauce
Lima Beans with Bacon
Ingredients
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 2 large eggs
- 2¼ lb boneless pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- ⅔ cup white wine
- ½ cup heavy cream
- ¼ cup coarse grain Dijon mustard
Instructions
- Preheat oven to 400°F. Stir together nuts and breadcrumbs in a shallow dish; lightly beat eggs in another shallow dish.
- Sprinkle pork with salt and pepper. Dip pork in eggs, letting excess drip off; dredge in nut mixture, gently pressing to adhere.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Transfer to a lightly greased pan; bake 8 to 10 minutes or until done.
- Meanwhile, wipe skillet clean. Add wine to skillet, and cook over medium-high heat 1 minute. Stir in cream and mustard.
- Bring to a boil, reduce heat, and simmer 2 minutes; serve sauce over pork.
Side Dish Ingredients
- 3 slices center cut bacon, chopped
- 1 (15-oz) pkg frozen lima beans
- 1 (14.5-oz) can less sodium chicken broth
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook bacon in a saucepan over medium heat 5 minutes or until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 Tbsp drippings in pan.
- Add lima beans, broth, salt and pepper. Cover and simmer 15 minutes or until beans are tender; sprinkle with bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
492
|
128
|
620
|
| Fat (g) | 27 | 3 | 30 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 46 | 7 | 53 |
| Carb (g) | 14 | 17 | 31 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 629 | 331 | 960 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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