1 1/2poundspork tenderloincut into 1/2-inch thick cutlets
1tablespoonolive oil
3clovesgarlicpressed
1tablespoondried oregano
1teaspoonsea salt
1/2teaspoonfreshly ground black pepper
1 1/2cupslow sodium vegetable broth
1/4cuplemon juice
1cupchopped onion
1cupsliced green bell pepper
1cupsliced red bell pepper
Aluminum foil
Instructions
Preheat oven to 350 degrees.
Toss cutlets with olive oil, garlic, oregano, salt and pepper; place in a baking dish. In a small bowl, combine broth, lemon juice and onion; pour mixture over cutlets then top with bell peppers.
Cover baking dish with foil and bake for 30 to 45 minutes or until cutlets are cooked through and bell pepper slices are tender-crisp. Serve with lemon sauce and enjoy!
Notes
LC SERVING SUGGESTION: Braised kale and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.KOSHER: Use boneless skinless chicken thighs in place of pork.GLUTEN FREE: Make sure broth is gluten free.NUTRITION: per serving: 301 Calories; 9g Fat; 41g Protein; 12g Carbohydrate; 4g Dietary Fiber; 111mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7