|Total Fat||14 g|
|Saturated Fat||4 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||0.5 g|
|Olive oil||2 teaspoons|
|Boneless pork loin chops||2 (5-ounce)|
|White wine vinegar||1/3 cup|
|Blackberry jam||2 tablespoons|
- Heat oil in a large, nonstick skillet over medium-high heat. Add pork and cook for 4-5 minutes per side, until golden and cooked through. Remove and set aside.
- In a small saucepan, whisk together vinegar, jam, and salt over medium heat. Simmer until reduced by about half and thickened, about 10 minutes. Serve over pork.
Top 3 cups of arugula salad with ½ cup blackberries, ¼ cup toasted and roughly chopped hazelnuts, and 2 ounces of crumbled goat cheese. Season with a dash of salt and freshly ground pepper. Combine white wine vinegar and olive oil, and drizzle over salad.
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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