Pork Chops Oreganata - 0.2g Carbs, 0g Fiber
{The recipe does not give complete nutrition to include the
warm bulgur salad mention in the introduction.
Take care, Gloria}
From: Cooking Light, JANUARY 2009
While the pork marinates, prepare a warm bulgur salad.
Combine:
3 cups hot cooked bulgur and 5 ounces baby spinach; cover and
let stand 15 minutes or until spinach wilts. Stir in 1 cup halved
cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons
extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black
pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.
1 Tbsp extra-virgin olive oil
2 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 tsp chopped fresh oregano
3 garlic cloves, minced
4 (4oz) boneless pork chops
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking spray
1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add
pork, turning to coat. Let stand 30 minutes, turning pork occasionally.
2. Preheat broiler.
3. Remove pork from baking dish; discard marinade. Sprinkle pork
evenly with salt and pepper. Place pork on a broiler pan coated
with cooking spray. Broil 4 minutes on each side or until done.
Servings: 4
Serving size: 1 chop
Nutrition per Serving:
168 Calories, 0% from fat, 6g Fat, 1.9g Sat, 2.7g Mono, 05g Poly,
1.1mg Iron, 78mg Cholesterol, 16mg Calcium, 0.2g Carbs, 0g Fiber,
283mg Sodium, 26.5g Protein
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