Lemon Rosemary Pork Chops with Arugula Salad

Yield: 2 servings

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

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients

• 1½ tsp lemon zest

• 2 tsp lemon juice, divided

• 2 tsp extra virgin olive oil, divided

• 1 clove garlic, minced

• 1½ tsp finely chopped fresh rosemary

• ½ tsp kosher salt, divided

• 1 lb. boneless center loin pork chops

• 3 cups arugula

Directions

1. Combine the lemon zest, half of the lemon juice, half of the olive oil, garlic, rosemary, and half of the salt in a gallon size resealable bag.

2. Add the chops to the marinade, seal the bag, and refrigerate for 30 minutes or up to 2 hours before cooking.

3. Remove the pork from the marinade and discard the marinade.

4. Heat a non-stick grill pan or skillet over medium-high heat.

5. Cook the chops for 3 to 4 minutes per side, then transfer to a 450°F oven to finish cooking until the internal temperature reaches 145°F, about 5 minutes.

6. While the chops bake, combine the arugula and remaining lemon juice, olive oil, and salt in a medium-sized mixing bowl; toss well.

7. Divide the arugula salad between plates and top evenly with sliced pork chops.

Nutrition Facts Per Serving: 330 calories, 11g fat, 3g carbohydrate, 53g protein