NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless pork chop

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Pat the pork chop dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the sea salt, black pepper, garlic powder, and dried thyme.

• 3

  Rub the spice mixture evenly over both sides of the pork chop.

• 4

  Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 5

  Place the pork chop in the hot skillet and sear for 4 to 5 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.

• 6

  While the pork is cooking, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and crisp-tender.

• 7

  In a small mixing bowl, fluff the warm cooked basmati rice and fold in the fresh parsley and lemon juice.

• 8

  Remove the pork chop from the pan and let it rest for 3 minutes to lock in the juices.

• 9

  Plate the herbed rice, top with the pan-seared pork chop, and serve with the steamed asparagus on the side.