|Total Fat||25.5 g|
|Saturated Fat||7 g|
|Total Carbohydrate||2.5 g|
|Dietary Fiber||0.5 g|
Ingredients and Preparation
|Olive oil||2 teaspoons|
|Boneless pork loin chops||2 (6-ounce)|
|Pesto sauce||2 tablespoons|
|Reduced-sodium chicken stock (plus more as needed)||½ cup|
- Preheat oven to 425˚F.
- Heat oil over medium-high heat in an oven safe skillet. Add pork and sear for 2-3 minutes on both sides, until browned. Top with pesto sauce and pour broth around.
- Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 165˚F. While in the oven, add additional broth if necessary. Let rest for 5 minutes before serving.
5 lean meats; 2 fats
Side Suggestions: Baked Potato Fries
Wash and scrub 1 large Russet potato. Slice into thin strips. Toss with 2 teaspoons olive oil and place on a nonstick baking sheet. Bake at 425˚F for 15-20 minutes. (
Bake the potatoes at the same time as the pork.) Season with ¼ teaspoon salt and freshly ground pepper to taste.
Side Suggestions: Steamed Broccoli and Baby Carrots