Basil Pork Chops with Orange-Walnut Brussels Sprouts
Servings 4
Calories 610kcal
Ingredients
- 2 tablespoon brown sugar
- 1 teaspoon basil, dried
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1 1/2 tablespoon olive oil
- 1 pound pork chop, boneless
Side
- 2 cup Brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup walnuts, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 tablespoon rosemary, fresh
- 1/2 cup orange juice
Serve With
- 1 cup brown rice, raw
- 2 medium banana
- 2 medium tangerine (mandarin orange)
Instructions
- Cook rice as directed on package.
- In a small bowl, combine brown sugar, basil, salt, and chili powder; gradually stir in a bit of oil (approximately 1/2 tablespoon) until crumbly, then rub over pork chops.
- Heat remaining oil in a skillet over medium.
- Add pork to hot skillet and cook for 7-8 minutes per side until juices run clear. Remove from heat and cover until ready to serve.
- Heat a separate skillet over medium for the Brussels sprouts.
- In a large bowl, toss together the Brussels, 1 tablespoon olive oil, nuts, seasonings, and orange juice. Add to hot skillet and cook for 5-6 minutes just until they begin to brown.
- Serve pork with rice, Brussels, and sliced fruit on the side. (Serving size: 1 pork chop, 1/2 cup rice, 1/2 cup Brussels, 1/2 cup fruit).
Nutrition
Calories: 610kcal | Carbohydrates: 72g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 376mg | Fiber: 6g | Sugar: 23g