Lemon Garlic Pork Chops with Parmesan Tater Tots
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 648 calorie
- Total Fat
- 39 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 140 milligrams
- Sodium
- 658 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 6 grams
- Protein
- 44 grams
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 648 calorie
- Total Fat
- 39 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 140 milligrams
- Sodium
- 658 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 6 grams
- Protein
- 44 grams
Ingredients
1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground pepper
12 ounces green beans, trimmed and halved
4 tablespoons unsalted butter
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)
3 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth
Directions
- Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
- Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
- Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.
