It’s week two of the Good and Good for You Challenge. Last week, we tried out the Pork Tenderloin Sliders with a Spicy Avocado Sauce. This week, we’ve cooked with pork not just once, but twice. First, we had pork sirloin cutlets with Greek seasoning and vegetables. Tonight, we made the Peppered Pork Chops recipe you’ll below. We found the recipe a little bland, because we like a lot of flavor and a bit of spice. I suggest marinating the chops before cooking for added flavor.
Peppered Pork Chops
Prep Time: 5 minutes
Cook Time: 10 minutes
4 boneless pork loin chops, about 3/4 inch thick
2 teaspoons black pepper, coarsely ground
1/2 teaspoon dried thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire Sauce
Coat chops with pepper and thyme. Heat oil in a large heavy skillet over medium-high heat. Add chops and brown 3-4 minutes per side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3 minute rest time.
Remove chops from pan, keep warm. Add Worcestershire sauce to pan, stirring constantly to remove any pan juices and brown bits on the bottom of skillet. Pour accumulated juices over chops and serve.
Calories: 160 calories Protein: 20 grams Fat: 7 grams
Sodium: 70 milligrams Cholesterol: 50 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams
Recipe courtesy of the National Pork Board & found at Pork Be Inspired.
If you have a Publix near, be sure to head in and check out the weekly specials. Pork Spareribs are on sale this week. Next week, we’ll be cooking up a quesadilla dish using pork cutlets. YUM!
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