RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5196
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| Recipe Name: |
Dijon Pork Chops with Roasted Brussels and Grapes - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Sheet pan, cast iron skillet |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Pound grapes, red seedless
0.5 Teaspoon syrup, Maple
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Directions:
Preheat oven to 450.
Wash brussels and grapes. Trim ends and halve brussels sprouts. Pick grapes off the stems. Transfer to a sheet pan. Drizzle with 1 tablespoon oil and season with 1/2 teaspoon of thyme, salt and pepper to taste. Toss to coat.
Place in oven and roast until browned and tender, about 20 minutes.
In a medium bowl, whisk together Dijon, 1/2 teaspoon Balsamic, maple syrup, 1/4 teaspoon thyme and salt and pepper to taste. Add pork chops to marinade and toss to coat.
Heat a skillet over medium-high heat. Coat bottom of skillet with 1 tablespoon of oil. Add pork chops and cook until cooked through, 3 to 5 minutes per side, depending on thickness. Spoon any remaining marinade over the top while cooking.
Remove sheet pan from oven, drizzle Brussels and grapes with 1 teaspoon of Balsamic and toss to coat.
To serve, place Brussels and grapes and lay a pork chop across the top. |
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| Nutrition per Serving: |
| Calories: |
432 |
Total Carbs: |
16.4 |
Net Carbs: |
12.5 |
| Cholesterol: |
102.0 |
Fat: |
25.1 |
Protein: |
39.58 |
| Fiber: |
3.90 |
Sodium: |
136.30 |
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