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Recipe of the Week: Cajun Pork Chop

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Recipe of the Week: Cajun Pork Chop

When you want simple, lean protein that can be prepared in many different ways, pork is a great alternative to chicken.

This simple recipe is from my bestselling cookbook The Shredded Chef and it’s really tasty and requires almost no prep. Top it with some mustard for a bit of extra low-calorie zing.

Enjoy!

Servings

4

Calories Per Serving

194

Protein Per Serving

44 grams

Carbohydrates Per Serving

7 grams

Fat Per Serving

5 grams

 Ingredients

4 boneless pork chops, 1/2 inch thick, trimmed of fat (5 ounces each)

2 teaspoons salt-free extra-spicy seasoning blend

1/2 medium onion, sliced

1 jalapeño peppers, seeded and finely chopped

1 can (14.5 ounces) diced tomatoes, undrained

Instructions

Lay pork chops out and rub both sides with the spicy seasoning blend. Coat a 12-inch nonstick skillet in cooking spray and place over medium-high heat.

Add the onion and jalapeño and sauté for 2 minutes, until slightly tender, push the mixture to one side of the skillet. On the other side, add the pork chops. Cook for 3 minutes, turning once to brown on both sides.

Add the tomatoes and bring to a boil, reduce heat and cover. Cook for 6 – 8 minutes, or until pork chops are no longer pink in center.

What You Get to Eat

cajun-pork-chop-recipe

What did you think of this week’s recipe? Let me know in the comments below!

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