Health And Wellness Tips

5-Ingredient Pork Chops with Root Veggies & Garlicky Kale

Healthy recipe for 5-ingredient pork chops

Pork Chops with Root Veggies & Garlicky Kale

Recipe by Becky Duffett | Photo by Erin Kunkel

Pork completely counts as a lean protein, should you decide up a few boneless chops, and ensure they’re nicely trimmed. Brown them just till plump and juicy, and serve with roasted roots and garlicky greens.

INGREDIENTS

1 lb (500 g) carrots, peeled and reduce into bite-size pieces
1 lb (500 g) parsnips, peeled and minimize into bite-size items
3 tablespoons extra-virgin olive oil
Salt and freshly floor pepper
2 thick boneless pork chops (about 1 lb/500 g), trimmed of fats
1 bunch (about eight giant leaves) kale, ribs discarded and leaves torn
2 cloves garlic, minced
1 cup (8 fl oz/250 ml) applesauce, unsweetened

INSTRUCTIONS

Preheat the oven to 450°F (230°C). On one or two giant rimmed baking sheets, combine the carrots and parsnips. Drizzle with 2 tablespoons of the olive oil and toss to coat. Season with salt and pepper. Roast till tender and crispy at the edges, about 30 minutes.

Season the pork chops with salt and pepper on each side. In a frying pan over medium-high heat, heat the remaining 1 tablespoon olive oil. Sear the pork chops, about three minutes per aspect. Continue to prepare dinner until till medium or finished to your liking, depending on the thickness. (A thermometer inserted into the thickest part should read 145°F/63°C.) Transfer the chops to a slicing board and let relaxation for 10 minutes.

While the pork chops are resting, prepare dinner the kale. Drain off all however 1 tablespoon fats and return the pan to the heat. Add the torn kale leaves and sauté till the leaves sink down and develop into tender, 5 minutes. Add the garlic and stir till aromatic, 1 minute. Season with salt and pepper.

Slice the pork chops throughout the grain. Place the roasted carrots and parsnips on plates, organize the sliced pork and sautéed kale on the aspect, add a dollop of applesauce, and serve warm.

Makes four servings

Nutrition Facts (per serving)

Calories 343
Protein 27 g
Total fat 14 g
Saturated fats 3 g
Carbs 29 g
Fiber 6 g
Total sugars 12 g
Added sugars 0 g
Sodium 147 mg


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