Tuesday, September 25, 2012

Stir Fry Chops

Dinner tonight was inspired by stir fry.  I love stir fry but decided to do it differently.  I had pork chops in the fridge and planned to simply bake those and create a stir fry style topping.  This meal is loaded with vegetables and that my friends is the goal.  

Servings: 4 • Serving Size: 1 chop  Calories: 150 • Fat: 9 g • Carbs: 10 g • Fiber: 3 g • 
Protein: 7.5 g • Sugar: 5.8 g

  • 4 pork chops
  • 2 whole raw organic carrots
  • diced can tomatoes
  • 1 small onion or 1/2 medium onion
  • 1/2 red bell pepper organic
  • 1/2 tsp italian seasoning
  • pepper and salt to taste
  • sprinkling of garlic powder
  • 1 Tbsp coconut oil
Get Cooking:
  1. Sprinkle pork chops with italian seasoning and pepper cook in 350° oven for 10 minutes
  2. Heat coconut oil in frying pan.
  3. Add julienne cut onion brown the onions.  Tip: add a splash of water every now and then while browning to get tender onions.
  4. After onions are browned add julienne cut red pepper, carrots and can diced tomatoes.  
  5. Cover and cook until tender.
  6. Season with salt, pepper, garlic powder, and italian seasoning.
  7. Once veggies are tender add pork chops.  Cover and cook until they are cooked throughout.
This dish was served with brown rice.

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