Pork Chops with Roasted Cauliflower and Onions

Pork Chops with Roasted Cauliflower and Onions

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From: Diabetic Living Magazine

This quick main-dish skillet vegetable and pork recipe makes a great weeknight dinner.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 pork rib chops, cut ¾ inch thick (8 ounces total)
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • Nonstick cooking spray
  • 3 cups cauliflower florets
  • 1 small onion, cut into wedges
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. In a small bowl, combine thyme, ⅛ teaspoon salt, and ⅛ teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set chops aside.
  2. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining ⅛ teaspoon salt and ⅛ teaspoon pepper.
  3. Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.
  4. 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°F) and vegetables are tender, turning chops to brown evenly and stirring vegetables often.
  5. Serve chops and vegetables on 2 plates.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 296 calories; 14 g fat(3 g sat); 4 g fiber; 11 g carbohydrates; 32 g protein; 95 mcg folate; 70 mg cholesterol; 5 g sugars; 66 IU vitamin A; 73 mg vitamin C; 64 mg calcium; 2 mg iron; 389 mg sodium; 963 mg potassium
  • Nutrition Bonus: Vitamin C (122% daily value), Folate (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 4 lean meat, ½ fat

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