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Lower Carb: Oven-Roasted Asparagus With Pork Chops

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Lower Carb: Oven-Roasted Asparagus With Pork Chops Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
434
Calories from Fat
225
% Daily Value
Total Fat
25g
38%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
62mg
21%
Sodium
113mg
5%
Total Carbohydrates
22g
7%
Dietary Fiber
6g
24%
Sugars
10g
Protein
33g
Calcium
40mg
4%

Number of servings: 4

Calories per serving: 434

Preparation time: 25 min

Total time: 25 min

Ingredients

Recipe for Marinated Vegetable Salad

1 tbsp Dijon mustard

2 tbsp olive oil, divided

12 cup minced red onion

12 cup minced red bell pepper

2 tbsp red wine vinegar

Nonstick cooking spray

5 cups asparagus, ends trimmed, left in long spears

4 garlic cloves, minced

1 lb boneless, lean pork loin chops, 12-inch thick

1 oz slivered blanched almonds

14 cup chopped fresh parsley

Directions

Preheat oven to 425°F.

1. Prepare Marinated Vegetable Salad recipe according to directions.

2. In a small bowl, combine mustard, 1 tbsp olive oil, onion, bell pepper, and vinegar. Mix well and set aside.

3. Spray a 9 x 13 baking dish with nonstick cooking spray. Place asparagus in 1 layer in the dish and sprinkle with minced garlic and remaining 1 tbsp olive oil. Bake 18 to 20 minutes or until asparagus is tender but still crisp.

4. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add pork chops. Cook 5 minutes on each side or until cooked through.

5. Serve pork chops with roasted asparagus topped with mustard mixture.

6. Top both with almonds and parsley and serve with marinated vegetable salad.

Makes 4 servings.

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