Baked Pork Chops with Garlicky Cream Sauce

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 2 Condiments

Ingredients

• 8, (3½ to 4-oz.) boneless pork chops

• ¾ tsp salt, divided

• ¼ tsp ground black pepper

• 4 garlic cloves

• 1½ cups riced cauliflower

• 1 cup low sodium chicken stock

• ½ cup low-fat cream cheese

• 1½ lbs. asparagus, sliced thinly on a bias

  
  

Directions

1. Preheat the oven to 425°F.

2. Season the pork chops with black pepper and a half teaspoon of salt; set aside.

3. Gently smash the garlic cloves with the side of a chef’s knife and mix with the riced cauliflower.

4. Spread the cauliflower mix onto a sheet pan and place the pork chops on top.

5. Bake the pork chops and cauliflower mix for 10 minutes.

6. While the pork chops bake, cook the asparagus. Place the asparagus in a skillet with about a half cup of water. Add a quarter teaspoon of salt, cover with a lid and cook on high for about 3 minutes until the asparagus are tender and all water has evaporated; keep warm.

7. Once the pork chops are cooked through, remove the sheet pan from oven. Remove the pork from the sheet pan; set aside and keep warm.

8. Combine the cooked cauliflower garlic mix with the chicken stock and cream cheese in a blender and puree into a smooth sauce.

9. Divide the asparagus onto four plates, place two pork chops per portion on top and top with an equal amount of garlic sauce (about 4 to 6 tablespoons per serving).

Per serving: 340 calories, 37g protein, 15g carbohydrate, 16g fat