Brussels Sprouts Hot and Cold Recipe

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Ingredients

  • Brussels Sprout hater into a devoted fan of the vegetable? Can you imagine a dish of Brussels Sprouts so
  • Recipe for Carb-Free Stuffed Pork Chops
  • with Dijon Mustard Sauce: Serves 4. Prep Time 30
  • minutes Total Time 1 hr. 55 minutes
  • 4 Loin Pork Chops 1-1 ½ inches thick
  • 2 bacon slices, cut
  • crosswise into 1/4-inch strips
  • 2 scallions, green
  • and white parts, chopped ¼ inch
  • 5 ounces baby
  • greens—spinach, kale, arugula or a mixture of each
  • In 12-inch nonstick skillet, cook
  • the bacon over medium heat until crisp. Stir in the scallions and cook 2
  • minutes. Then add the greens and 1/2 teaspoon each of the salt and pepper. Saute 2 minutes; transfer mixture to medium bowl.
  • In thick side of each pork
  • chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not
  • cut in half). Spoon 2 tablespoons greens mixture into each pocket; pinch edges
  • of pork to seal. Sprinkle pork with additional 1/2 teaspoon each salt and
  • pepper. Cover; refrigerate 1 hour.
  • Heat oven to 450°F. In same nonstick skillet, heat 1
  • tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4
  • minutes, turning once. Take Pork Chops out of the skillet, setting aside
  • skillet for sauce making. Place pork on
  • cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil
  • and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center
  • of pork reads 145°F. Serve with Dijon Sauce.
  • 2 cups Progresso® chicken broth
  • (from 32-oz carton)
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • Meanwhile, in small bowl, mix
  • broth, lemon peel, lemon juice, and mustard. Pour into skillet, stirring to
  • loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until
  • slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1652g
Calories 1029  
Calories from Fat 688 67%
Total Fat 76.99g 96%
Saturated Fat 33.39g 134%
Trans Fat 0.0g  
Cholesterol 267mg 89%
Sodium 4311mg 180%
Potassium 1770mg 51%
Total Carbs 9.6g 3%
Dietary Fiber 2.0g 7%
Sugars 1.79g 1%
Protein 72.48g 116%
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