Pistachio and Herb Tapanade Pork Chops - 8.5g Carbs, 3.3g Fiber, 1.6g Sugar
From: holisticallyengineered.com
4 bone-in, thick cut pork chops
1/2 cup shelled pistachios
1/2 cup green olives (check ingredients)
1 Tbsp capers
1 clove of garlic
1 Tbsp fresh oregano
Zest of one lemon
1/4 - 1/2 cup oil (I used Extra Virgin Olive Oil)
Preheat oven to 350 F.
Process all of the ingredients except the lemon zest and oil in the bowl of a food processor until the ingredients are finely chopped.
With the food processor running, slowly add in the oil until a paste forms.
Add the lemon zest and process until combine.
Heat 1 Tbsp of oil in a large skillet (oven safe) over medium-high heat.
Season the pork chops with salt and pepper, to taste (remember the Tapenade is salty from the olives)
Sear the pork chops for 3 minutes per side.
Smear the tapenade over the top side of the pork chops and place the skillet in the oven.
Bake for 10-15 minutes or until the pork chops are cooked through.
Notes:
Net Carb Count*: Pistachio and Herb Tapenade Pork Chops: 3.57 net carbs (per serving---serves 4)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Nutrition From: www.caloriecount.about.com
Serving Size: 157 g
Nutrition per Serving: 498 Calories, 385 Calories from Fat, 42.8g Total Fat, 10.4g Saturated Fat, 0g Trans Fat, 69mg Cholesterol, 375mg Sodium, 484mg Potassium, 8.5g Total Carbs, 3.3g Dietary Fiber, 1.6g Sugars, 21.9g Protein
Vitamin A 6% - Vitamin C 17% - Calcium 9% - Iron 17%
Nutrition Grade: B
Good points:
Low in sugar
High in selenium
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
