Nutrition Facts

Serving Size 1
Calories 376
Total Fat 25.5 g
Saturated Fat 7 g
Sodium 857 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.5 g
Protein 34.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Boneless pork loin chops 2 (6-ounce)
Pesto sauce 2 tablespoons
Reduced-sodium chicken stock (plus more as needed) ½ cup

Directions

  1. Preheat oven to 425˚F.
  2. Heat oil over medium-high heat in an oven safe skillet. Add pork and sear for 2-3 minutes on both sides, until browned. Top with pesto sauce and pour broth around.
  3. Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 165˚F. While in the oven, add additional broth if necessary. Let rest for 5 minutes before serving.
  • Exchanges

    5 lean meats; 2 fats

  • Side Suggestions: Baked Potato Fries

    Wash and scrub 1 large Russet potato. Slice into thin strips. Toss with 2 teaspoons olive oil and place on a nonstick baking sheet. Bake at 425˚F for 15-20 minutes. ( Tip: Bake the potatoes at the same time as the pork.) Season with ¼ teaspoon salt and freshly ground pepper to taste.

  • Side Suggestions: Steamed Broccoli and Baby Carrots