Smoked Chops with Horseradish-Chipotle Crust and Roasted Vegetables

Pork
Smoked Chops with Horseradish-Chipotle Crust and Roasted Vegetables
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Ingredients

6 boneless smoked pork chops (1/2-inch thick)
1 1/2 cups bread crumbs
10 ounces 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 tablespoons oil (porcini mushroom, OR olive oil)
3 tablespoons sherry wine vinegar (OR white wine vinegar)
2 tablespoons fresh sage (minced, divided)
2 tablespoons horseradish
1/4 teaspoon chipotle chile (minced)
1/4 cup dijon mustard

Directions

1In 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.
2Combine 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.
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NutritionView more

320Calories
Sodium20%DV470mg
Fat18%DV12g
Protein18%DV9g
Carbs16%DV48g
Fiber36%DV9g

PER SERVING *

Calories320Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium470mg20%
Potassium1080mg31%
Protein9g18%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate48g16%
Dietary Fiber9g36%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.