Pork Chops for lemon lovers

Bone-in Pork Chops with Lemon and Garlic
All under 400 calories, including Cauliflower (1/2 cup)

4 Bone-in Pork Chops (5-6oz each)

2 tbsp Fresh Chopped Parsley

1/2 Lemon zested

1/2 tsp Garlic minced

1/4 tsp Salt

1/8 tsp Pepper

2 tbsp olive oil

Mix parsley, garlic, salt, pepper and lemon zest in a small bowl.

Salt and Pepper pork chops.

In a large skillet pan, heat oil on high. Cook pork for 3-4 minutes each side for thick chops and a minute less for thin sliced.

Once browned to desired color, add 1 cup of water to the pan and bring to a boil (this should happen quickly)

Turn down heat to medium-low and cover for 8-10 minutes, or until pork is no longer pink in the center /155 F.

Remove chops once cooked and sprinkle with parsley lemon mixture.

Recipe courtesy of Dieters Kitchen (2010)



What's for dinner?......Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

6oz portions with 1 cup steamed Broccoli is under 350 Calories

serves 4-5 ppl

2-2 1/2 lbs Pork Tenderloin

2 tsp Fresh Rosemary -Chopped

3 tsp Fresh Thyme- Chopped

2 tsp Sea Salt

2 tbsp Olive Oil

2 tbsp Caper juice- optional

Pepper to taste

Preheat oven to 400 F

Trim all fat from the tenderloin and cover with olive oil by rubbing on with your hands.

Mix rosemary, thyme, salt and pepper together. Spread ingredients on a foil sheet or cutting board and roll oiled tenderloin until completely covered in the mixture.

Spray a roasting dish with cooking spray and add roast

My addition to the recipe is caper juice, as you'll find, I love cooking with capers and never use the juice. Although optional, I like the addition in flavor and I get to use what I would normally toss.

Cook for 30 minutes, remove roast to flip and cook an additional 25 minutes. For those that use meat therm, the pork should be cooked until 155 F.

Slice and server....but make sure to drizzle the 'sauce' from the pan on top of the meat before serving.