Pork Chops with Arugula and Butternut Squash Salad
Ingredients
- ¼ cup olive oil, divided
- 3 Tbsp fresh lemon juice
- 4 cloves garlic, minced
- 6 (1-inch-thick) boneless pork chops
- 3 cups peeled, cubed butternut squash
- ½ cup pecans
- 2 (5-oz) pkg baby arugula
- 2 (4.3-oz) pkg pomegranate seeds (arils)
Instructions
- Preheat oven to 475°F. Combine 2 Tbsp oil, lemon juice, and garlic. Divide between 2 bowls. Brush 1 portion over pork, and season lightly with salt and pepper. Place pork on a large rimmed baking sheet.
- Arrange squash around pork, drizzle with 2 Tbsp oil, and season lightly with salt and pepper. Bake 25 minutes or until pork is done and squash is browned and tender.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine arugula, squash, nuts, and pomegranate seeds in a large bowl; drizzle with desired amount of remaining vinaigrette. Toss. Divide salad among 6 plates; slice pork, and serve with salad.
Nutritional Information
| Main | Total | |
| Servings | 6 |
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