Deviled Pork Chops/Asparagus with Tomato-Basil Vinaigrette/Buttered Egg Noodles
Deviled Pork Chops
For the best results, be sure to buy chops of similar size. This recipe was developed using natural pork; if using enhanced pork (injected with a salt solution), do not add salt to the mustard paste in step 2. Serve the pork chops with mashed potatoes, rice, or buttered egg noodles.
1. Adjust oven rack to middle position and heat oven to 275 degrees.
2. Melt butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to bowl and sprinkle with ? teaspoon salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper in second bowl until smooth.
3. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Pat chops dry with paper towels. Transfer chops to prepared wire rack, spacing them 1 inch apart. Brush 1 tablespoon mustard mixture over top and sides of each chop (leave bottoms uncoated). Spoon 2 tablespoons toasted panko evenly over top of each chop and press lightly to adhere.
4. Roast until meat registers 140 degrees, 40 to 50 minutes. Remove from oven and let rest on rack for 10 minutes before
Asparagus with Tomato-Basil Vinaigrette
1. Adjust oven rack to uppermost position and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3. Cool asparagus 5 minutes and arrange on serving dish.
4. Whisk tomato, shallot, lemon juice, basil, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Buttered Egg Noodles
1. Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
2. Add egg noodles.
3. Cook until noodles are desired texture. (About 6-8 minutes)
4. During last minute of cooking add remaining 1/2 stick of butter.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 655 | ||
Calories from Fat: 346 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 123.9mg | 38 % | |
Sodium 343mg | 12 % | |
Potassium 745.2mg | 20 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 58.5g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 655
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