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.
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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
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