This is recipe that was in a Wednesday newspaper supplement - I love this publication b/c it has recipes, coupons, and ads (which I use for price-matching). This is the first time I have actually used one of these recipes, and it turned out great! I paired this entree with roasted potatoes.
Ingredients:
2 3/4-lb pork chops, 1/2 inch thick
2 teaspoons olive oil
2 medium garlic cloves, crushed
2 ounces washed, ready-to-eat baby arugula OR any type of firm lettuce (about 2 cups)
2 tablespoons reduced-fat vinaigrette
Salt and freshly ground pepper
Instructions:
Remove fat from pork.
Heat oil in a non-stick skillet over medium-high heat.
When very hot, add pork. Cook 2 minutes, turn, add garlic to pan and cook 2 more minutes. If you want your pork well-done, cook longer.
Remove pork chops to individual plates.
Salt and pepper cooked sides.
Remove skillet from heat and add arugula and vinaigrette.
Toss well. The leaves should be warm but still firm. Spoon leaves over pork.
(Makes 2 servings)
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