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| Courtesy of Cooking Light |
Ingredients
1 tsp white distilled vinegar
1/2 cup packed flat leaf parsley
1/2 cup packed chopped fresh cilantro (1/2 bunch)
2 tablespoons extra-virgin olive oil, divided
1/2 cup packed chopped fresh cilantro (1/2 bunch)
2 tablespoons extra-virgin olive oil, divided
1 clove roasted garlic
1/2 tablespoon water
1 bunch green onions, divided
2 (4-ounce) boneless center-cut loin pork chops
3/16 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
8 heirloom cherry tomatoes (red and yellow), halved
Instructions
Spoon 1/2 tablespoon white distilled vinegar into the bowl of a mini food processor. Add cilantro, 1 1/2 tablespoons oil, and 1/2 tablespoon water. Chop green onions to measure 1 1/2 tablespoons. Add 1 1/2 tablespoons green onions and roasted garlic to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat a skillet over medium-high heat. Sprinkle pork with 1/8 teaspoon salt and pepper. Add remaining 1/2 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining dash of salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.
Recipe Tips
The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.
Makes 2 servings
316 calories
Pan-Roasted Broccoli
Heat 1 1/2 teaspoons olive oil over medium heat in a medium nonstick skillet. Add 6 ounces fresh broccoli florets and cook 8 minutes or until lightly browned, turning occasionally. Stir in 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 1/2 teaspoons white distilled vinegar.
Makes 2 servings (serving size: 3/4 cup)
57 calories
Steamed Cauliflower
Ingredients
1 1/2 cups fresh cauliflower
1 1/2 teaspoons butter
Dash of salt
Dash of freshly ground black pepper
Instructions
Steam cauliflower 5-10 minutes or until crisp-tender; drain. Combine cauliflower, butter, salt, and pepper; toss well.
Makes 2 servings (serving size: about 3/4 cup)
46 calories
1/2 tablespoon water
1 bunch green onions, divided
2 (4-ounce) boneless center-cut loin pork chops
3/16 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
8 heirloom cherry tomatoes (red and yellow), halved
Instructions
Spoon 1/2 tablespoon white distilled vinegar into the bowl of a mini food processor. Add cilantro, 1 1/2 tablespoons oil, and 1/2 tablespoon water. Chop green onions to measure 1 1/2 tablespoons. Add 1 1/2 tablespoons green onions and roasted garlic to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat a skillet over medium-high heat. Sprinkle pork with 1/8 teaspoon salt and pepper. Add remaining 1/2 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining dash of salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.
Recipe Tips
The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.
Makes 2 servings
316 calories
Pan-Roasted Broccoli
Heat 1 1/2 teaspoons olive oil over medium heat in a medium nonstick skillet. Add 6 ounces fresh broccoli florets and cook 8 minutes or until lightly browned, turning occasionally. Stir in 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 1/2 teaspoons white distilled vinegar.
Makes 2 servings (serving size: 3/4 cup)
57 calories
Steamed Cauliflower
Ingredients
1 1/2 cups fresh cauliflower
1 1/2 teaspoons butter
Dash of salt
Dash of freshly ground black pepper
Instructions
Steam cauliflower 5-10 minutes or until crisp-tender; drain. Combine cauliflower, butter, salt, and pepper; toss well.
Makes 2 servings (serving size: about 3/4 cup)
46 calories
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