Pecan-Crusted Pork Chops | Roasted Asparagus

Prep time: 15 minutes Rest time: 30 minutes Cook time: 10 minutes

per serving: 497 calories; 41 grams protein; 30 grams total fat; 2 grams fiber; 5 grams saturated fat; 17 grams carbohydrates; 113 mgs cholesterol; 1286 mgs sodium; 13 WW points plus

Simple Gourmet

Pecan Crusted Pork Chops


1/2 cup soy sauce (low sodium)

1/4 cup lemon juice

2 tablespoons brown sugar

4 green onions minced

2 teaspoons horseradish

4 boneless pork chops

1/4 cup canola oil

1/2 cup chopped pecans

1/4 cup white cornmeal

1/4 cup all purpose flour

coarse salt and freshly ground pepper, to taste


In a small baking dish, combine the soy sauce, lemon juice, brown sugar, green onions and horseradish. Add the pork chops, cover with plastic wrap and let sit at room temperature for 30 minutes, turning occasionally.
In a shallow bowl, combine the pecans, cornmeal, flour, salt and pepper. Put one of the pork chops in the bowl and push into the mixture until well coated. Repeat with the remaining pork chops.
Heat the oil in a large, heavy skillet. Add the pork chops to the skillet and cook over medium heat until nicely browned and cooked through, 4 to 5 minutes per side. Serve immediately.

Roasted Asparagus


1 pound asparagus trimmed and washed

1 tablespoon olive oil

coarse salt and freshly ground pepper, to taste


Preheat oven to 450 degrees.
Toss asparagus with olive oil; arrange in a single layer on a rimmed baking sheet. Roast 8 to 10 minutes. Season with salt and pepper. HOW TO TRIM ASPARAGUS: Check for a tough inedible portion at the base. Simply break off the tough end of each spear by bending it gently until it snaps. It will break exactly where the tender part begins.