Succulent pork chops are a great low carb option. Paired with a fresh salad of Brussels sprouts leaves and avocado, there’ll be no midnight raids on the fridge after this dinner!
Pork Chops with Brussels Sprout Salad
The pork in this dish provides high-quality protein, B vitamins, and minerals like zinc and selenium, supporting muscle health and immunity, while the avocado adds heart-healthy monounsaturated fats, fibre, antioxidants, and vitamins C and K for inflammation reduction.
Ingredients
- 4 small pork chops, about 100 g each
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
For the salad:
- 200 g Brussels sprouts, thinly sliced or shredded
- 1 avocado, diced; ripe
- 2 cups rocket
- salt and pepper to taste
For the Apple Cider Vinegar Dressing:
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp monk fruit sweetener, optional
- salt and pepper to taste
COOK MODE
Instructions
- Season the pork chops with salt and pepper.
- Heat olive oil in a frying pan over medium-high heat. Add the pork chops and cook for about 3-4 minutes per side or until they reach an internal temperature of 65°C (145°F).
- Combine the sliced Brussels sprouts, diced avocado and rocket in a large bowl. Season with salt and pepper.
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, monk fruit sweetener (if using), salt and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly before serving.
Nutrition (per serve)
Net Carbs: 7gProtein: 47.2gFat: 35.6gFiber: 8.8gCalories: 565kcal
