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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

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Directions

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  • Trim fat from meat. In a small bowl, stir together thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle evenly on both sides of each chop. Set chops aside.

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  • Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion; cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet. Add oil to the skillet. Arrange the seasoned chops in a single layer in skillet. Return skillet to heat and cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degrees F) and vegetables are tender, turning chops to brown evenly and stirring the vegetable mixture often. Transfer chops and vegetable mixture to dinner plates. If desired, sprinkle vegetable mixture with basil, parsley, and/or chives. Makes 2 servings.

Nutrition Facts

296 calories; total fat 14g; saturated fat 3g; cholesterol 70mg; sodium 389mg; carbohydrates 11g; fiber 4g; protein 32g.

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