Pork Chop with Roasted Asparagus and Red Pepper with Dijon and Thyme
9.5g
Net Carbs
40.0g
Protein
44.1g
Fat
4.8g
Fiber
619
Calories
Ingredients:
- 1 ounce Shallots
- 3 teaspoons Thyme
- 16 ounces raw bone-in Pork Chop
- 1 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
- 2 teaspoons Lemon Zest
- 1/2 teaspoon Salt
- 16 spear, medium (5-1/4" to 7" long) Asparagus
- 1 ounce Lemon Juice
- 2 tablespoons Butter
- 6 teaspoons Country Dijon Mustard
- 2 tablespoons Olive Oil
- 1/4 teaspoon Black Pepper
Directions:
- Heat oven to 425°F. Cut the bell pepper in half, remove seeds and then slice into 1/2-inch thick strips. Place pepper strips and asparagus on a rimmed sheet pan covered with aluminum foil; set aside.
- Finely dice the shallot and then sauté in butter in a small saucepan over medium heat until translucent, about 3 minutes. Transfer to a small bowl; add mustard, lemon juice, oil, thyme and lemon zest; whisk the dressing together.
- Brush asparagus and red peppers with the dressing; set remainder aside. Season pork chops with salt and black pepper then place them on top of the asparagus and bell peppers; roast in oven for 10-15 minutes, until pork chops are cooked through and asparagus is tender.
- Drizzle with remaining sauce, season with salt and black pepper to taste, and serve right away.
