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Smoked Chops with Horseradish-Chipotle Crust and Roasted Vegetables
PORK11Ingredients
80Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 boneless smoked pork chops (1/2-inch thick)
- 1 1/2 cups bread crumbs
- 10 oz. pearl onions (OR white pearl onions, cut into 2-inch pieces)
- 12 medium carrot (halved lengthwise, cut into 2-inch pieces)
- 3 celery root (large, peeled, cut into 2-inch pieces)
- 4 Tbsp. oil (porcini mushroom, OR olive oil)
- 3 Tbsp. sherry wine vinegar (OR white wine vinegar)
- 2 Tbsp. fresh sage (minced, divided)
- 2 Tbsp. horseradish
- 1/4 tsp. chipotle chile (minced)
- 1/4 cup Dijon mustard
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Directions
- In a large saucepan, cover the onions, carrots and celery root with water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes; drain. Transfer vegetables to a 5-quart casserole.
- Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables, tossing to coat. Combine bread crumbs, horseradish, the remaining sage and chipotle chile, set aside. Spread mustard over top of pork chops. Press bread crumb mixture evenly over mustard. Place chops on top of vegetables; bake at 350 degrees F. for 45 minutes or until crust is golden brown.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium1080mg31% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber9g36% |
| Sugars14g |
| Vitamin A410% |
| Vitamin C45% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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