Recipes

Pork Chop with Roasted Asparagus and Red Pepper with Dijon and Thyme Recipe

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Atkins Pork Chop with Roasted Asparagus and Red Pepper with Dijon and Thyme
9.5g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40g

Protein

44.1g

Fat

4.8g

Fiber

619.7cal

Calories

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INGREDIENTS

  • 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  • 16 spear, medium (5-1/4" to 7" long) Asparagus
  • 1 oz Shallots
  • 2 tbsp Butter
  • 6 tsp Country Dijon Mustard
  • 1 oz Lemon Juice
  • 2 tablespoon Olive Oil
  • 3 tsp Thyme
  • 2 tsp Lemon Zest
  • 16 oz raw bone-in Pork Chop
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper

DIRECTIONS

  1. 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.  
  2. 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.  
  3. 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.  
  4. Drizzle with remaining sauce, season with salt and black pepper to taste, and serve right away.
 

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