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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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CLX Program Ingredients:
5 ounces center-cut lean boneless pork chops |
1 teaspoon lemon pepper |
2 tablespoons shallots, chopped |
1 tablespoon country-style mustard |
2 tablespoons water |
2 cups fresh spinach leaves |
4 cherry tomatoes, halved |
2 tablespoons grated parmesan cheese |
salt |
nonstick cooking spray |
Directions:
1. Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan.
2. In the same pan, saute the shallots for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick-should coat the back of a spoon. Top the pork chop with the sauce.
3. In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated parmesan cheese.
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