Thyme Pork Chops
Beet-Avocado Salad
Ingredients
- ½ tsp dried thyme
- ¼ tsp paprika
- ⅛ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 (5-oz) bone-in pork chops
- 2 tsp olive oil
Instructions
- Combine thyme, paprika, garlic powder, salt, and pepper; sprinkle over pork.
- Cook pork in hot oil in a nonstick skillet over medium-high heat cook 3 to 4 minutes per side or until done.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- 1 avocado, sliced
- ½ (8-oz) pkg cubed steamed baby beets
- ½ Tbsp lemon juice
- ½ tsp Dijon mustard
- ½ tsp honey
- 1½ Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Divide spinach between 2 plates. Arrange avocado and beets over spinach.
- Combine lemon juice, mustard, honey, oil, salt and pepper in a screw-top jar. Cover jar, and shake well; drizzle over salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
170
|
290
|
460
|
| Fat (g) | 9 | 25 | 34 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 20 | 4 | 24 |
| Carb (g) | 0 | 17 | 17 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 210 | 380 | 590 |
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