Baked Pork Chops with Roasted Cauliflower

Yield: 1 serving

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

Total Time: 1 hour

Prep Time: 5 minutes

Ingredients

• 2, (4-oz.) boneless pork chops

• 1 tbsp reduced-fat salad dressing, such as Annie’s Naturals Roasted Red Pepper Dressing

• 1½ cups cauliflower florets

• ½ tsp olive oil

• ¼ tsp salt

• 1 tbsp grated parmesan cheese

Directions

1. Place the pork chops in a re-sealable plastic bag and add the salad dressing. Seal the bag and lightly massage to coat the pork chop evenly. Allow the pork chop to marinade for 30 minutes.

2. Preheat the oven to 375°F.

3. Toss the cauliflower florets with olive oil and salt.

4. Line a small roasting or sheet pan with aluminum foil.

5. Remove the pork from the re-sealable bag and place on the lined roasting pan.

6. Place the cauliflower florets loosely around the pork chop, and transfer the roasting pan to the preheated oven.

7. Roast for 10 to 12 minutes, and then remove the pan from the oven and sprinkle the parmesan cheese over the cauliflower. Return the roasting pan to the oven and continue roasting for an additional 5 minutes, or until the parmesan cheese is lightly brown and the pork reaches an internal temperature of 145°F.

Nutrition Per Serving: 350 calories, 50g protein, 10g carbohydrate, 12g fat