Sage Pork Chop Sauté
- 2 teaspoons sea salt
- 1 teaspoon dried sage
- 1 teaspoon freshly ground black pepper
- 4 6-oz. pork chops 6-oz.
- 1/2 teaspoon olive oil
- 1 cup low sodium beef broth
- 1 medium onion sliced
- 1 large red bell pepper de-seeded, de-ribbed and sliced
- 6 cups chopped spinach
- In a small bowl, combine salt, sage and black pepper.
- Rub mixture into both sides of pork chops. Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat.
- Add pork chops and sauté for 5 minutes per side or until well browned. Add broth to the skillet.
- Bring to a boil then reduce heat, cover and simmer for 35 minutes.
- Remove pork chops from skillet and keep warm. Add onion and bell pepper slices to the skillet.
- Cook and stir until tender, about 5 to 7 minutes.
- Serve hot veggies and pork chops over the chopped spinach and enjoy!
LC SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese, and salt and pepper to taste until you get a mashed potatoes texture). SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Use chicken thighs and chicken broth instead of pork chops and beef broth. GLUTEN FREE: Make sure broth is gluten-free. NUTRITION: per serving: 241 Calories; 12g Fat; 26g Protein; 8g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 1031mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 6
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