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ROSEMARY & MUSTARD PORK CHOPS

ROSEMARY & MUSTARD PORK CHOPS & ROASTED BROCCOLI

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Prep Time 10 minutes
Cook Time 18 minutes
Course Main Course
Servings 2
Calories 517.1 kcal

Notes

Nutrition per Serving Cal: 517.1 • Fat: 16.3g • Carb: 43g • Protein: 45.2g • Fiber: 14.7g • Sugar: .1g
  • 2 – 4oz. boneless pork chops, 1 inch-thick
  • 2 tsp dijon mustard, I like the grainy one
  • salt and pepper
  • 2 Tbsp rosemary
  • 1/2 tsp canola oil
  • 1/2 cup red wine
  • 2 cloves garlic, sliced thinly
  • 2 extra sprigs of rosemary
  • 3/4 cup pearl onions
Method
  1. Preheat oven to 375 degrees.
  2. Pat your pork chops dry with a paper towel and smear 1 tsp of dijon mustard on each one. Season with salt and pepper and then the rosemary.
  3. Heat oil in an oven-safe skillet over medium to medium-high heat. When hot, sear pork chops for 3 minutes on each side.
  4. Remove from heat, add red wine, garlic, rosemary sprigs and pearl onions. Place in the oven with the broccoli and cook for 10 minutes.
  5. Serve with onions and pour the sauce over the top.
Broccoli
  • 1 head of broccoli, florets removed
  • 1 Tbsp parmesan cheese, freshly grated
  • 2 tsp pine nuts
  • 1/2 tsp olive oil
  • salt and pepper
Method
  1. Toss all ingredients together so that they’re well coated.
  2. Place on a baking sheet and roast for 12 minutes (2 minutes longer than the pork chops) alongside the pork chops.
  3. Serve with the pork chops and a side of garlic mashed potatoes.