This recipe is flavorful and luxurious, slightly more net carbs because of carrots. But it balances the sweetness with the buttery richness of the green beans w/ almonds.
INGREDIENTS:
2-6 oz boneless pork chops
2 oz Swiss cheese
0.25 oz Dijon mustard
1 tsp equal parts dried oregano and garlic
3 whole carrots
0.5 tsp crushed red pepper flakes
6 oz green beans
0.5 oz dry-roasted almonds
1 tbsp butter
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Cut tops off carrots and peel. Halve lengthwise. Lay flat and cut across an angle into half-moons, about 0.5 inch thick.
3. Trim stem ends off green beans. Cut into pieces, about 0.5 inch long.
4. Roughly chop almonds.
5. Place carrots in a medium bowl. Drizzle with 1 tbsp cooking oil and season with 0.25 tsp salt and pinch of pepper. Stir to cat.
6. Spread carrots onto a single layer on a lightly oiled, foil-lined baking sheet. Roast 16-20 minutes, stirring halfway through.
7. Place Swiss cheese and Dijon mustard in a small bowl. Add salt and pepper to season lightly. Stir until well-combined.
8. Pat boneless pork chops dry with paper towels. Season with oregano-garlic blend, salty and pepper.
9. Heat 1.5 tbsp cooking oil in a large saute pan over medium heat. Add pork to hot pan. Cook 3-4 minutes each side.
10. Spread Swiss cheese & Dijon topping over tops of pork. Cover pan with lid and cook additional 2 minutes. Transfer to a cutting board and allow to rest at least 3 minutes.
11. Heat 1.5 tbsp of cooking oil in a medium saute pan over medium heat. Add green beans to pan, seasoning with 0.25 tsp of salt and pinch of pepper. Cook 4-5 minutes. Remove from heat. Add almonds and 1 tbsp butter. Stir until butter melts.
12. Divide pork chops between plates. Serve with roasted carrots and green beans w/ almonds.Sprinkle crushed red pepper flakes to taste.
This recipe serves 2.
MACRO INFO:
730 Calories, 51g Fat, 18g Net Carbs, 49g Protein
Comments