Ingredients:
· 4 boneless pork loin chops
· 2 teaspoons extra virgin olive oil
· 1/4 teaspoon sea salt
· Freshly ground black pepper, to taste
· Garlic powder, to taste
· 1/4 cup dried tarragon leaves
Prepraration:
1. Defrost pork chops and set aside.
2. Combine olive oil, salt, pepper, garlic powder and tarragon in a small bowl. Rub over both sides of chops. Cover dish and place chops in refrigerator and allow to marinate at least 2 hours. (Can prep the night before cooking. Pull out and cook in less than 15 minutes!)
3. Preheat skillet/grillpan to medium high heat. Saute chops 4-6 minutes per side, depending on how done you like your chops.
4. Serve with barley mushroom casserole and collard greens.
Numbers you need to know:
Recipe yields 4 chops, 1 chop per serving. Per serving info: 185 Calories; 9g Fat; 22g Protein; 2g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 172mg Sodium.
Nita’s notes:
These chops are delicious!! Like I said, they are GREAT with barley; but, they are also flavorfully fantastic with brown rice, quinoa, bulgar, etc.. And I just love collards; but, any green veggie is splendid.
This is an easy dinner entrée that can be done in minutes—MINUTES, I say. I just LOVE pork chops, really I do. Next to fish, it’s my favorite protein.
I hope you enjoy this simply scrumptious entrée. And, as always, make healthier choices for a happier life!
Nita
Anita Peacock
Lifelong Type 1 Diabetic
Owner/Manager/Bag Designer
Peacock Products: Life Products for Diabetics
www.MyDiabeticBag.com |
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