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| Courtesy Cooking Light Plan |
Ingredients
1 medium-size green tomato, cut crosswise into 1/4-inch-thick slices
1 medium-size green tomato, cut crosswise into 1/4-inch-thick slices
2 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 large ripe peach, cut into 1/2-inch cubes (about 3/4 cup)
1/2 cup fresh corn kernels (from 1 small ear)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon white distilled vinegar
1/2 teaspoon chopped fresh thyme
Instructions
Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
Season pork chops on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.
To serve, place 1 pork chop and 3/4 cup relish with juices on each of 2 plates.
Makes 2 Servings (serving size: 1 pork chop and 3/4 cup relish)
353 calories
Roasted Asparagus
Toss 24 asparagus spears, trimmed, with 1 tablespoon olive oil and 1/8 teaspoon salt. Bake at 450° degrees for 8 minutes.
Makes 2 servings
105 calories
Steamed Sugar Snap Peas
Ingredients
1 1/2 cups fresh sugar snap peas
1 1/2 teaspoons butter
Dash of salt
Dash of freshly ground black pepper
Makes 2 servings (serving size: about 3/4 cup)
46 calories
1/2 teaspoon black pepper, divided
1 large ripe peach, cut into 1/2-inch cubes (about 3/4 cup)
1/2 cup fresh corn kernels (from 1 small ear)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon white distilled vinegar
1/2 teaspoon chopped fresh thyme
Instructions
Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
Season pork chops on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.
To serve, place 1 pork chop and 3/4 cup relish with juices on each of 2 plates.
Makes 2 Servings (serving size: 1 pork chop and 3/4 cup relish)
353 calories
Roasted Asparagus
Toss 24 asparagus spears, trimmed, with 1 tablespoon olive oil and 1/8 teaspoon salt. Bake at 450° degrees for 8 minutes.
Makes 2 servings
105 calories
Steamed Sugar Snap Peas
Ingredients
1 1/2 cups fresh sugar snap peas
1 1/2 teaspoons butter
Dash of salt
Dash of freshly ground black pepper
Makes 2 servings (serving size: about 3/4 cup)
46 calories
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