Ingredients:
1 1/2 lb Pork Loin Chops (Visible Fat Trimmed Off)
1/2 lb Raw Brussels Sprouts (Halved)
4 Cups Raw Baby Spinach
1 1/2 Tbsp Dijon Mustard
3 Garlic Cloves
1/2 Tbsp Dried Thyme
1/2 Cup Reduced Sodium Chicken Broth
2 Tbsp EVOO
2 Tbsp Avocado Oil
4 Tbsp Balsamic Vinegar
1/2 Fresh Raw Lime
Directions:
Slice 1/2 lb Brussels Sprouts in half, toss in saute pan with 2 Tbsp Avocado Oil and 2 Tbsp Balsamic Vinegar, on med heat. Dash sea salt and black peppercorn to taste. You'll want to saute these slower than normal so you don't burn them. Cover and keep stirring every 2-3 minutes until sprouts are about fork tender. Hand squeeze 1/2 lime into saute pan and stir. Remove from heat and let sprouts slightly cool and soak in lime juice for about 2-3 minutes before serving.
Next, heat large pan to med-high with 2 Tbsp EVOO and 3 Garlic Cloves (Chopped or Diced). Add Pork Loin Chops and brown on each side, about 3-4 minutes per side. Careful not to burn garlic. Dash sea salt and black peppercorn to taste. While that's cooking, mix together the broth, thyme and mustard in bowl. Once chops are browned on each side, add mustard mix to pan, turn down to medium heat and simmer, flipping occasionally, for about 15 minutes or until firm and fully cooked. Once cooked, leave remaining juices and garlic in pan and put chops on serving plate. Toss 4 cups baby spinach into the mixture and stir until covered with juices. Cover and cook about 1 minute. Stir and cover again for one more minute. Serve immediately, after slightly cooking, on top of chops.
Serve plate with chops covered with spinach and Brussels sprouts on the side. Side dish a tossed salad to compliment the cooked veggies and thoroughly enjoy! I know I am right now!!!
Nutritional Breakdown: (Serves 4)
Calories: 372
Total Carbs: 7g
Total Fats: 20g
Protein: 36g
Fiber: 2g
Sugars: 4g
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