There’s something about the way pork tastes that makes me think I’m getting away with a really bad meal choice every time I make it. This is probably one of the healthiest pork recipes in my arsenal and, trust me, it doesn’t disappoint. It’s crazy to think my dad used to make me this for lunch when I was in high school, so from my own experience you don’t have to worry about the salad getting soggy or gross waiting for your mid-day break.
center-cut pork chops, trimmed of all visible fat
1 tablespoon light soy sauce
2 teaspoons garlic, minced
1⁄2 teaspoon paprika
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
4 cups red or green cabbage, thinly sliced
2 ribs celery, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons balsamic vinaigrette dressing, divided
4 tablespoons shredded reduced-fat mozzarella cheese, divided
Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
Cover and refrigerate 20 minutes – 2 hours.
Preheat a grill pan over medium high heat. Place the pork chops on the pan. Cook, turning once, for 12 minutes or until a thermometer inserted in the center reaches 155 degrees F and the juices run clear. Let stand for 10 minutes, then cut into thin slices.
Warm the oil in a medium skillet over medium heat. Add onion, cabbage, celery, salt and black pepper. Cook, stirring frequently, for 10 minutes or until tender.
Divide cabbage mixture among 4 plates. Arrange peppers and pork on top. Drizzle each with 1 tablespoon dressing; sprinkle each with 1 tablespoon cheese.
Serves 4 // 305 calories