I titled these “weeknight chops” simply because they are so simple and easy to make. A quick dinner for a busy weeknight. And lets face it, we could all use a few more of those “quick and easy” recipes, don’t you think?
I served mine with steamed cauliflower, but you could just as easily serve these with string beans or broccoli and any grain you’d like to add.
About the cut: When I buy my pork chops from the butcher, I ask him to cut the chops into “breakfast cuts or slices”. These are much thinner and cook faster as a result. And as the name insinuates, this cut is good for breakfast in lieu of bacon.
YOU MIGHT ALSO ENJOY:
- Clean Eating BBQ Rosemary Pork Chops
- Clean Eating BBQ Orange Pork with Fennel
- Clean Eating BBQ Fennel Pork
Clean Eating Weeknight Balsamic Pork Chops
(Makes 2 servings)
- 2 breakfast-cut pork chops (about a scant 1/2 inch thick)
- 2 teaspoons olive oil
- 6 cloves garlic, chopped fine
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Heat the oil and add the garlic first, then the pork chops.
- Brown the pork chops on both sides, then add the balsamic vinegar.
- Continue to cook until the pork chops are done (at least 165 F.).
- Serve with a veggie and grain of your choice.
(Data is for 1/2 the recipe)
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 21 mg
Sodium: 20 mg
Carbohydrates: 4 gm
Dietary fiber: 0 gm
Sugars: 1 gm
Protein: 8 gm
Estimated Glycemic Load: 2
PLEASE NOTE: Nutritional Information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.