Pork chops

with Lemon, Parmesan & Brussel Sprout Salad

  • 20 min
BBQ
Spicy
Pork
600 calories and less
High in fiber
High Protein
Low Sodium
This delicious pork chop is pleasantly seasoned with a pepper-maple spice for a taste that perfectly balances out the slight acidity of the side salad.
Pork chop

Ingredients

2
Pork Chop(s)
20 g
Parmesan
1
Lemon(s)
200 g
Brussels Sprouts
14 ml
Honey
1
French Shallot(s)
1/2 tsp
Crushed Red Pepper Flakes
1 tbsp
Olive Oil (not included)
1 tbsp
Maple and pepper
1 cup(s)
Cauliflower Rice
25 g
Arugula
Nutritional facts
Per serving
Amount / Serving
Calories
365 kcal
Total fat
17 g
Saturated Fat
5 g
Sodium
207 mg
Total Carbohydrate
27 g
Fiber
8 g
Sugar
12 g
Proteins
32 g

Instructions

Prepare ingredients
1

Prepare ingredients

Chop finely the Brussel sprouts.

Zest and juice the lemon.

Slice shallot.

Make the dressing
2

Make the dressing

Mix 1 Tbsp of olive oil (double for 4 ppl.), red pepper flakes, lemon juice, lemon zest, honey and parmesan.

Make the slaw
3

Make the slaw

In a bowl, mix together the brussel sprouts, the arugula and the shallot.

Add dressing and mix well.

Cook cauliflower rice
4

Cook cauliflower rice

In an oiled pan over medium-high heat, fry the cauliflower rice for about 5 minutes.

Tips: if it gets sticky, add a bit of water, 1 Tbsp at the time.

Cook pork chop
5

Cook pork chop

Remove cauliflower rice from pan.

Rub the pork chop with the maple pepper spices and cook in the pan about 3-4 minutes per side or until internal temperature reaches 145°F.

Serve
6

Serve

Serve the pork chop with the rice and the salad.