Recipes

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

Atkins Pork Chop with Roasted Asparagus and Red Pepper with Dijon and Thyme
9.5g
Net Carbs
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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