Pork Chops with Arugula Salsa Verde
Creamy Polenta with Fresh Corn
Ingredients
- 6 (8-oz) bone in pork chops
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ cup olive oil, divided
- 3 cups arugula
- ¼ cup shredded Parmesan cheese
- 1 clove garlic
- 1 Tbsp capers
- 1 Tbsp red wine vinegar
- 1 tsp lemon zest
Instructions
- Sprinkle pork with ½ tsp each salt and pepper. Cook pork, in batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 6 minutes per side or until done.
- Process arugula, cheese, garlic, capers, vinegar, lemon zest, 6 Tbsp oil, and ½ tsp each salt and pepper in a food processor or blender until arugula is minced. Serve over pork.
Side Dish Ingredients
- 3 ears corn, shucked
- 2 Tbsp butter
- 1 cup chopped onion
- 2 cups reduced fat milk
- 1 cup less sodium chicken broth
- ¾ cup instant polenta
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cut kernels from cobs; discard cobs.
- Melt butter in a large saucepan over medium-high heat. Add corn and onion; sauté 5 to 6 minutes or until tender.
- Add milk and broth to pan; bring to a boil over medium heat, and gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
202
|
595
|
| Fat (g) | 28 | 6 | 34 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 1 | 32 | 33 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 549 | 366 | 915 |
| T. Sugs (g) | 0 | 8 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
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