Pair chops with an arugula and vinaigrette topping for a quick and tasty meal.
Pan-Fried Pork with Garlic Greens
¾ pound boneless pork chops, ½-inch thick
2 teaspoons olive oil
2 medium garlic cloves, crushed
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Salt and freshly ground pepper
2 ounces washed, ready-to-eat baby arugula (about 2 cups)
2 tablespoons reduced-fat vinaigrette
Remove fat from pork. Heat oil in nonstick skillet over medium-high heat. When very hot, add pork. Cook 2 minutes. Turn. Add garlic to pan. Cook 2 more minutes. Remove to plates. Salt and pepper cooked sides. Remove skillet from heat. Add arugula and vinaigrette. Toss well. Leaves should be warmed but still firm. Spoon over pork.
Yield: Serves 2.
Approximate nutritional analysis per serving: 279 calories, 12 grams fat, 121 milligrams cholesterol, 38.4 grams protein, 3.1 grams carbohydrates, 0.5 grams fiber, 309 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
