Thai Pork Chops
Cauliflower Risotto and Roasted Asparagus
Ingredients
- 2 Tbsp lime juice
- 1 Tbsp less sodium soy sauce
- 2 cloves garlic, minced
- 3 (5-oz) boneless pork chops
- 1 tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground turmeric
- 1 Tbsp olive oil
- ¼ cup coconut milk
- ½ Tbsp chopped fresh basil
Instructions
- Combine lime juice, soy sauce, and garlic in a large zip-top plastic freezer bag. Add pork; seal and marinate in refrigerator 2 hours.
- Remove pork from marinade, reserving marinade. Sprinkle pork with chili powder, salt, pepper, and turmeric.
- Cook pork in hot oil in a large nonstick skillet 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Add reserved marinade to skillet; bring to a boil, and cook 1 minute. Stir in coconut milk and basil; simmer 3 minutes or until slightly thickened. Drizzle over pork.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- 1½ Tbsp olive oil
- ⅛ tsp salt
- ¾ (12-oz) pkg frozen cauliflower risotto
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus, oil, and salt on a rimmed baking sheet.
- Bake 8 minutes or until asparagus begins to brown, stirring once.
- Heat cauliflower risotto according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
300
|
95
|
395
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 4 | 7 | 11 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 72 | 114 | 186 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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