Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 308 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Sodium | 379 mg |
| Total Carbohydrate | 1.5 g |
| Dietary Fiber | 0.5 g |
| Protein | 36.5 g |
Servings and Times
| Servings | 2 |
| Marinating Time | 30 minutes to overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Pork loin chops | 2 (6-ounce) |
| Zest of ½ a lemon |
| Juice of ½ a lemon |
| Sugar | ½ teaspoon |
| Olive oil | 1 + 2 teaspoons |
| Salt | ¼ teaspoon |
| Fresh ground black pepper |
Directions
- Place the pork chops with the lemon zest, lemon juice, sugar, and 1 teaspoon olive oil in a resealable plastic bag. Marinate in the refrigerator for 30 minutes to overnight.
- Dry pork chops a bit with paper towels. Season with salt and fresh ground pepper.
- Heat 2 teaspoons of olive oil in a medium to large skillet over medium heat. Add the pork chops and cook for 8-10 minutes on each side, until cooked through. Serve pork chops over the garlic-sautéed spinach as suggested below.
Exchanges
5 lean meats; 1 fat
Side Suggestions: Garlic-sautéed Spinach
Heat 2 teaspoons olive oil in a medium sized nonstick skillet. Add 1 minced garlic clove and cook until just fragrant, about 1 minute. Add 10 ounces baby spinach (about 8 cups, packed) and stir until just wilted. Season with salt and pepper to taste. Serve pork chops on top of spinach. Wild rice-pilaf. Cook according to package directions. Sliced tomatoes.
Side Suggestions: Wild Rice-pilaf
Side Suggestions: Sliced Tomatoes