Pork Chops with Basil Butter and Eggs
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Cook Time
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Average Rating
- Ingredients
6 large EGGS 1/2 cup butter + 2 Tbsp. 1 bunch fresh basil 1 bunch fresh thyme 1/2 tsp. garlic powder 1/4 tsp. salt & pepper 5 Tbsp. olive oil 6 pork chops 1 1/2 lb. brussels sprouts, washed and halved Yields: 6 servings
- Nutritional Information
Per serving: 6 servings
Calories: 552
Total fat: 39 g
Saturated fat: 17 g
Polyunsaturated fat: 3.5 g
Monounsaturated fat: 16 gCholesterol: 319 mg
Sodium: 275 mg
Carbohydrates: 13 g
Fiber: 5 g
Sugar: 2.5 g
Protein: 41 g
Vitamin A: 331 mcg
Vitamin D: 1.57 mcg
Folate: 103 mcg
Choline: 278 mg
Calcium: 130 mg
Iron: 4.8 mg
Potassium: 1115 mgThis recipe is an excellent source of protein, choline and vitamin A.
Directions
PREHEAT the oven to 400° F.
For basil butter: BEAT 1/2 cup butter using a mixer and combine with basil, thyme, garlic powder and a pinch of salt. COVER with plastic wrap. REFRIGERATE for 30 minutes or more.
For the pork chops: HEAT 2 Tbsp. of olive oil in a cast iron skillet over medium heat. SEASON the pork chops with salt and pepper. COOK until golden brown on each side, approximately 8-10 minutes depending on the thickness. ADD thyme, 2 Tbsp. of the basil butter, and 2 Tbsp. unsalted butter. Once melted, SPOON the butter onto the pork chops.
While the pork is cooking, PLACE the brussels sprouts on a baking sheet lined with foil. TOSS with about 3 Tbsp. olive oil, salt and pepper. BAKE at 400° F for 15-25 minutes until crispy.
PLACE cooked pork chops onto a cutting board. DECIDE on fried, soft boiled or poached eggs, and follow these how to’s. LATHER each pork chop with 1 Tbsp. of the basil butter, PLACE the egg on top and SERVE the crispy brussels sprouts on the side.
This original recipe was created by Tawnie Kroll, RDN as an “Egg Enthusiast” in conjunction with the Egg Nutrition Center.