Pecan-Crusted Pork Chops with Creamy Mustard Sauce
Lima Beans with Bacon
Ingredients
- ⅓ cup finely chopped pecans
- ⅓ cup panko breadcrumbs
- 1 large egg
- ¾ lb boneless pork loin chops
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ¼ cup white wine
- 3 Tbsp heavy cream
- 1½ Tbsp coarse grain Dijon mustard
Instructions
- Preheat oven to 400°F. Stir together nuts and breadcrumbs in a shallow dish; lightly beat egg yolk in another shallow dish.
- Sprinkle pork with salt and pepper. Dip pork in egg yolk, letting excess drip off; dredge in nut mixture, gently pressing to adhere.
- Cook pork in hot oil in a 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
- 1 slice center cut bacon, chopped
- 1 cup frozen lima beans
- ½ cup less sodium chicken broth
- ⅛ 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 drippings in pan.
- Add lima beans, broth, and pepper. Cover and simmer 15 minutes or until beans are tender; sprinkle with bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
499
|
148
|
647
|
| Fat (g) | 28 | 3 | 31 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 46 | 8 | 54 |
| Carb (g) | 14 | 20 | 34 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 611 | 446 | 1057 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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