Balsamic Pork Chops and Pears
Baby Kale and Pecan Salad
Ingredients
- 2 Tbsp canola oil
- 6 (6-oz) bone-in pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 2 firm pears, peeled and sliced
- 1½ cups sliced onion
- 3 cloves garlic, minced
- ½ tsp dried rosemary, crushed
- ¾ cup balsamic vinegar
Instructions
- Heat oil in a skillet over medium heat; sprinkle pork chops with salt and pepper.
- Cook chops in hot oil 4 minutes per side or until desired degree of doneness.
- Remove from skillet; cover to keep warm.
- Add pears, onion, garlic and rosemary to skillet; sauté 6 minutes or until tender and browned.
- Add vinegar; cook 2 to 3 minutes or until reduced slightly.
- Top pork chops with pear mixture.
Side Dish Ingredients
- ¾ cup chopped pecans
- 3 cups baby kale mix
- 3 cups grape tomatoes, cut in half
- ⅓ cup chopped onion
- 2 Tbsp balsamic vinegar
- 2 Tbsp canola oil
- ½ tsp salt
Side Dish Instructions
- Toast nuts in a small dry skillet over medium-low heat until fragrant. Combine ingredients in a bowl; toss until well blended.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
160
|
480
|
| Fat (g) | 11 | 15 | 26 |
| Sat. Fat (g) | 2 | 1.5 | 3.5 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 15 | 6 | 21 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 300 | 220 | 520 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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