Thai Pork Chops
Cauliflower Risotto and Roasted Asparagus
Ingredients
- ¼ cup lime juice
- 2 Tbsp low-sodium soy sauce
- 5 cloves garlic, minced
- 4 (5-oz) boneless pork loin chops
- 2 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground turmeric
- 2 Tbsp olive oil
- ½ cup unsweetened coconut milk
- 1 Tbsp chopped fresh basil
Instructions
- Combine lime juice, soy sauce, and garlic in a large zip-top plastic freezer bag. Add pork; seal and chill 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
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- 1 (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 | 4 | 4 | |
| Calories |
399
|
101
|
500
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 3 | 7 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 548 | 466 | 1014 |
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