Pork Chops with Roasted Cauliflower and Onions
Recipe from Diabetic Living

This main-dish skillet vegetable and pork recipe meets the guidelines for diabetic meal plans.


Pork Chops with Roasted Cauliflower and Onions

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Ingredients
  • 2 
    pork rib chops, cut 3/4 inch thick (8 ounces total)
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  • 2  teaspoons
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    freshly ground black pepper
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  •  
    Nonstick cooking spray
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  • 3  cups
    cauliflower florets
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  • 1  small
    onion, cut into wedges
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  • 1  tablespoon
    olive oil
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    freshly ground black pepper
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Directions
1.
Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set chops aside.
2.
Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
3.
Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.
4.
Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degree f) and vegetables are tender, turning chops to brown evenly and stirring vegetables often.
5.
Serve chops and vegetables on 2 plates. Makes 2 servings.
Nutrition information
Calories 296, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 389 mg, Carbohydrate 11 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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