Shallot-Fig Pork Chops
Rosemary-Roasted Baby Vegetables
Ingredients
- 2 lb boneless pork chops
- 3 Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- 2 shallots, chopped
- ¾ cup fig preserves
- ¼ cup less sodium chicken broth
- 2 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh rosemary
Instructions
- Preheat oven to 450°F. Place pork on a large rimmed baking sheet; drizzle with 1 Tbsp oil, and sprinkle with salt and pepper. Bake 15 to 20 minutes or until a meat thermometer inserted reads 145°F.
- Meanwhile, cook shallots in 2 Tbsp hot oil in a large skillet over medium-high heat 3 minutes or until lightly browned. Reduce heat to medium; add preserves, broth, vinegar, and rosemary. Cook 5 to 7 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- 1 lb baby carrots with tops
- 1 (24-oz) bag fingerling potato medley
- 1 (6-oz) pkg radishes, halved
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp minced garlic
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Cut any large carrots in half lengthwise. Quarter any large potatoes. Toss together all ingredients on a large greased rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
177
|
515
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 29 | 27 | 56 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 271 | 278 | 549 |
| T. Sugs (g) | 28 | 6 | 34 |
| A. Sugs (g) | 22 | 0 | 22 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
