Dijon Pork Loin Chops with Sauted Brussels Sprouts

You have no idea the treat you are in for with this one! I'm eating this dish as I type this because I could not wait to share this recipe!!! This is a recipe I had to modify from the book "Everyday Paleo" by Sarah Fragaso. Slight modifications were made because some of the original ingredients were not on hand at the time.

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

Creole Rubbed Pork Chops with Asparagus and Green Beans

Dinner tonight, since my wife is out for a night class, is very simple, taking less than 30 minutes from prep to table.

Ingredients:

1 Package Pork Loin Chops (Trim visible fat)
1 Package Archer Farms Asparagus (Steam in Bag)
1 Package Publix Cut Green Beans (Steam in Bag)
1/2 Palm Full of Tony Chacherre's Original Creole Seasoning
2 Tbsp Worcestershire Sauce
1 Tbsp EVOO

Directions:

Mix Worcestershire sauce and creole seasoning into small bowl. Pour over thawed pork loin chops and rub vigorously with clean hands for about 10-20 seconds to work seasoning into meat. Heat sautee pan to med-high heat with about 1 tbsp EVOO. Once oil begins to bubble, add pork loin chops carefully to prevent splashing. Cover immediately.

Follow directions for both bags of steam veggies and cook in microwave while cooking chops. Flip Pork Loin chops after 4-5 minutes on first side. Cooked side should look copper in color and have dark brown sizzling edges. replace cover and let cook another 3-4 minutes. Next, drain excess water and oil accumulated in pan. replace pan to stove top and turn heat down to med-low and let simmer another 4-5 minutes, flipping once more during that time. Once Pork chops reach and internal temperature of 150 degrees, they are done. Serve immediately with green beans and asparagus.

Throw in a fresh tossed salad with Avocado Oil and Balsamic Vinegar to taste and enjoy!

Nutritional Values: (Serves two, does not include tossed salad)
Calories per serving: 385
Carbs: 17g
Fats: 8g
Protein: 52g
Fiber: 10g
Sugar: 8g