I love pork, all kinds and varieties. However, when I’m trying to keep it on the lean side I depend on pork tenderloin or the lean, boneless pork chop. This recipe originally called for country-style mustard but all I had was Dijon-style mustard and wouldn’t cook it any other way in the future. Enjoy!
5 oz. Center-cut lean, boneless pork chop 2 tbsp Water
1 tsp. Lemon pepper 2 cups Fresh spinach leaves
2 tbsp Shallot, chopped 4 Cherry tomatoes
1 tbsp Dijon-style mustard 2 tbsp Parmesan cheese, grated
2 tbsp Chicken broth Salt to taste
Nonstick cooking spray
- Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan.
- In the same pan, saute the shallots for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick–should coat the back of a spoon. Top pork with the sauce.
- In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated Parmesan cheese.
*This recipe is intended for one serving, however, I doubled all the ingredient measurements above for two people. And yes, four cups of spinach looks like a lot, but it will shrink considerably when you cook it.
Chalean Extreme Fat Burning Food Guide, adapted by Tasty Evolution.
Calories – 382 | Fat Total – 14g | Carbs – 19g | Fiber – 9.5g | Protein 49g