Balsamic-Blueberry Sauce Pork Chops
Lemon Squash Medley
Ingredients
- 2 lb boneless center-cut loin pork chops
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp dried rosemary
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (6-oz) pkg blueberries
- ¼ cup balsamic vinegar
- 2 Tbsp honey
Instructions
- Sprinkle pork with salt and pepper; rub with rosemary and garlic.
- Cook pork, in batches if needed, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Remove from pan, and keep warm.
- Add blueberries, vinegar, and honey to skillet. Cook 4 to 6 minutes or until sauce is slightly thickened, stirring occasionally.
- Spoon sauce over pork.
Side Dish Ingredients
- 2 large yellow squash, cut lengthwise into ½-inch-thick planks
- 2 large zucchini, cut lengthwise into ½-inch-thick planks
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp lemon zest
Side Dish Instructions
- Preheat grill pan to medium-high heat. Toss together squash, zucchini, oil, salt, and pepper.
- Cook squash, in 2 batches, 2 minutes per side or until crisp-tender. Cut diagonally into 2-inch pieces. Sprinkle with lemon zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
375
|
76
|
451
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 13 | 7 | 20 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 254 | 108 | 362 |
Low Carb Meal Plan
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