This week’s recipe is a zesty take on the traditional pork chop recipe—and it’s approved by our medical weight loss physician as a low carb recipe that it’s in line with our diets and weight management programs. Pork chops provide a leaner option for enjoying pork—and they’re an excellent source of complete protein, which means they contain all of the nine essential amino acids our bodies need to function optimally. Protein keeps us full longer, boosts immunity and helps with tissue repair, among many other benefits.
In addition to being a great protein choice, pork chops provide essential minerals such as phosphorus and selenium. They also are a great source of niacin, aka vitamin B3, which helps our bodies break nutrients down into energy and assists with cellular communication.
This recipe offers a tasty and filling way to get important nutrients while staying on track with diets and weight management programs. Serve with green beans, spinach, sauerkraut or other favorite veggies.
Visit this link to learn about working with a medical weight loss physician.
4 pork chops
2 tbsp extra virgin olive oil
½ cup scallions, minced
2 celery ribs, diced
1 small onion, sliced
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1/8 cup water
Himalayan sea salt and freshly ground pepper to taste
Heat the pork chops in one tbsp. of extra virgin olive oil in a large skillet. When they’re brown, line a baking dish with foil and place the pork chops on it.
To make the sauce, saute the scallions and celery with one tbsp. of extra virgin olive oil. When it’s tender, add the water, brown sugar, apple cider vinegar, Worcestershire sauce and lemon juice and combine well. Season with the Himalayan sea salt and freshly ground pepper as you bring the mixture to a boil. Once it’s reached a boil, reduce the heat and cover. Simmer for between 16 and 20 minutes.
Preheat the oven to 350°. When the sauce is ready, pour the mixture over the pork chops. Add
Pour sauce over chops. Garnish with sliced onions and cover. Bake for 22 to 25 minutes. Makes four servings.