Skillet Salsa Pork Chops
Southwest Brussels Sprouts
Ingredients
- 2 lb boneless pork chops
- 1 tsp garlic salt
- 1 tsp ground cumin
- 3 Tbsp olive oil
- ½ cup refrigerated salsa
- 2 Tbsp lime juice
Instructions
- Sprinkle pork with garlic salt and cumin. Brown pork in hot oil in a large skillet over medium-high heat 1 to 2 minutes per side or until browned.
- Combine salsa and lime juice; pour over pork. Reduce heat, and simmer 8 minutes or until pork is done.
Side Dish Ingredients
- 1½ lb Brussels sprouts, trimmed
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 2 tsp Southwest seasoning
- 3 Tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Thinly slice Brussels sprouts. Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Remove bacon from skillet, reserving drippings in skillet.
- Add garlic, Brussels sprouts, and Southwest seasoning to skillet. Cook 3 minutes, stirring constantly. Add vinegar, salt, and pepper.
- Cook 5 to 8 minutes or until vinegar evaporates and Brussels sprouts are tender. Sprinkle with bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
257
|
126
|
383
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 35 | 7 | 42 |
| Carb (g) | 2 | 11 | 13 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 503 | 767 | 1270 |
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