Curried Pork with Peach-Cranberry Chutney
Walnut-Spinach Salad
Ingredients
- ¼ cup thinly sliced red onion
- 1 Tbsp olive oil, divided
- 1 cup frozen sliced peaches, thawed
- 1½ Tbsp sweetened dried cranberries
- 1 tsp red wine vinegar
- ¼ tsp ground cinnamon
- ¼ tsp salt, divided
- 2 (6-oz) boneless pork loin chops
- ½ tsp curry powder
Instructions
- Sauté onion in 1 tsp hot oil in a large nonstick skillet over medium heat 3 minutes.
- Stir in peaches, cranberries, vinegar, cinnamon, and ⅛ tsp salt; cook 3 minutes or until thoroughly heated. Transfer to a bowl, and stir in 1 tsp oil.
- Sprinkle pork with curry powder and ⅛ tsp salt. Cook in 1 tsp hot oil in same skillet over medium heat 4 minutes per side or until done. Top with peach mixture.
Side Dish Ingredients
- 2 Tbsp chopped walnuts
- 3 cups baby spinach
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp Dijon mustard
- ¼ tsp honey
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Whisk together oil, vinegar, mustard, and honey in a bowl. Add spinach and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
337
|
114
|
451
|
| Fat (g) | 13 | 9 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 17 | 5 | 22 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 411 | 96 | 507 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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