Cut potatoes, cover in oil and salt & pepper, ranch spice, begin roasting @450° top rack for 5 minutes.
Trim and half Brussel sprouts lengthwise. Cover in oil, salt & pepper and roast with potatoes 15-20 minutes more.
Season pork chops with salt and pepper, cook in oil until browned and cooked through. Transfer to plate and set aside.
Heat another drizzle of olive oil, add garlic and cook until fragrant. Stir in stock consecrate, honey, and 1/2 cup water. Simmer until thickened and glossy, 2-3 minutes. Remove from heat and stir in butter. Taste and season with salt and pepper.
Return pork to pan and coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1286g)|
|Recipe Makes: 1|
|Calories from Fat: 1282 (52%)|
|Amt Per Serving||% DV|
|Total Fat 142.4g||190 %|
|Saturated Fat 57.6g||288 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 915.4mg||282 %|
|Sodium 906.2mg||31 %|
|Potassium 4194.3mg||110 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 31.7g|
|Protein 248.9g||356 %|
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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: 2458
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