Lemon Rosemary Pork Chops with Arugula Salad
Optavia Counts
- 1 Lean
- 1 Healthy Fat
- 3 Green
- 3 Condiments
Simple ingredients, simple prep, this NEW Lean & Green recipe makes 2 servings (1 leaner, 1 healthy fat, 3 green, 3 condiments per serving). Tender pork chops marinated with a touch of lemon, olive oil, garlic, rosemary and salt, then served with a lemon & olive oil arugula salad – elegant but simple. You can use up to a ½ teaspoon of dried rosemary in place of fresh!
Optavia Lemon Rosemary Pork Chops
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
Optavia Lemon Rosemary Pork Chops
Directions:
- 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.
- Add the chops to the marinade, seal the bag, and refrigerate for 30 minutes or up to 2 hours before cooking.
- Remove the pork from the marinade and discard the marinade.
- Heat a non-stick grill pan or skillet over medium-high heat.
- 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.
- While the chops bake, combine the arugula and remaining lemon juice, olive oil, and salt in a medium-sized mixing bowl; toss well.
- Divide the arugula salad between plates and top evenly with sliced pork chops.
