|Total Fat||25.5 g|
|Saturated Fat||7 g|
|Total Carbohydrate||2.5 g|
|Dietary Fiber||0.5 g|
|Olive oil||2 teaspoons|
|Boneless pork loin chops||2 (6-ounce)|
|Pesto sauce||2 tablespoons|
|Reduced-sodium chicken stock (plus more as needed)||½ cup|
- Preheat oven to 425˚F.
- Heat oil over medium-high heat in an oven safe skillet. Add pork and sear for 2-3 minutes on both sides, until browned. Top with pesto sauce and pour broth around.
- Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 165˚F. While in the oven, add additional broth if necessary. Let rest for 5 minutes before serving.
Wash and scrub 1 large Russet potato. Slice into thin strips. Toss with 2 teaspoons olive oil and place on a nonstick baking sheet. Bake at 425˚F for 15-20 minutes. (
Bake the potatoes at the same time as the pork.) Season with ¼ teaspoon salt and freshly ground pepper to taste.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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