|Serving Size||½ of recipe|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Total Carbohydrate||1.5 g|
|Dietary Fiber||0.5 g|
|Marinating Time||30 minutes to overnight|
|Pork loin chops||2 (6-ounce)|
|Zest of ½ a lemon|
|Juice of ½ a lemon|
|Olive oil||1 + 2 teaspoons|
|Fresh ground black pepper|
- Place the pork chops with the lemon zest, lemon juice, sugar, and 1 teaspoon olive oil in a resealable plastic bag. Marinate in the refrigerator for 30 minutes to overnight.
- Dry pork chops a bit with paper towels. Season with salt and fresh ground pepper.
- Heat 2 teaspoons of olive oil in a medium to large skillet over medium heat. Add the pork chops and cook for 8-10 minutes on each side, until cooked through. Serve pork chops over the garlic-sautéed spinach as suggested below.
Heat 2 teaspoons olive oil in a medium sized nonstick skillet. Add 1 minced garlic clove and cook until just fragrant, about 1 minute. Add 10 ounces baby spinach (about 8 cups, packed) and stir until just wilted. Season with salt and pepper to taste. Serve pork chops on top of spinach. Wild rice-pilaf. Cook according to package directions. Sliced tomatoes.
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