This quick one-skillet vegetable and pork main dish recipe makes a great weeknight dinner. Look for pre-cut cauliflower florets in the produce aisle of your grocery store to cut down on prep time, and your dinner will be on the table in just 30 minutes!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Stir together thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle evenly on both sides of each chop. Rub in with your fingers. Set the chops aside.

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  • Coat a very large unheated nonstick skillet with cooking spray. Preheat over medium-high heat. Add cauliflower and onion; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet.

  • Add oil to the skillet. Arrange the seasoned chops in a single layer in the skillet. Return the skillet to the heat and cook over medium heat for 10 to 15 minutes or until the pork chops are done (160 degrees F) and the vegetables are tender, turning the chops to brown evenly and stirring the vegetable mixture often.

  • Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degree f) and vegetables are tender, turning chops to brown evenly and stirring vegetables often.

  • Transfer the chops and vegetable mixture to dinner plates. If desired, sprinkle the vegetable mixture with basil, parsley and/or chives.

Nutrition Facts

297 calories; protein 31.9g 64% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 4.3g 17% DV; sugars 4.7g; fat 13.8g 21% DV; saturated fat 3.4g 17% DV; cholesterol 70.2mg 23% DV; vitamin a iu 65.6IU 1% DV; vitamin c 72.9mg 122% DV; folate 94.8mcg 24% DV; calcium 63.8mg 6% DV; iron 1.8mg 10% DV; magnesium 55.2mg 20% DV; potassium 963.4mg 27% DV; sodium 389.2mg 16% DV.