Rosemary Pork Chops
Lemony Kale Salad
Ingredients
- 6 (6-oz) boneless pork loin chops
- ¾ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil
- 3 firm pears, peeled and sliced
- 1 cup thinly sliced onion
- 1 tsp dried crushed rosemary
- 3 cloves garlic, minced
- ½ cup balsamic vinegar
Instructions
- Sprinkle pork with salt and pepper. Cook in hot oil in a large skillet over medium heat 5 minutes per side or until done.
- Remove from skillet; keep warm.
- Add pears, onion, rosemary, and garlic to skillet; sauté 8 minutes or until pears are browned and onions are tender.
- Add vinegar; cook 2 minutes or until reduced slightly.
- Top pork with pear mixture.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 (8-oz) pkg baby kale-spinach mix
- ½ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, and garlic in a large bowl. Add kale mix and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
323
|
99
|
422
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 40 | 1 | 41 |
| Carb (g) | 20 | 4 | 24 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 417 | 56 | 473 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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