Take advantage of seasonal produce and pair this mouth-watering salsa sweet-and-savory salsa with pork chops. It would also be great over chicken or fish. For a more intensely flavored salsa, grill the peaches, bell pepper, and onion along side the pork chop before chopping and mixing them together for the salsa.
Prep Time: 20 Min
Cook Time: 8 min
Servings: 4
Serving size: 1 pork chop + 1/4 cup salsa
Ingredients:
- 1 lb (4 chops) lean boneless pork chops
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 peaches (pitted and diced)
- 1/2 green pepper (finely diced)
- 1/3 cup red onion (finely diced)
- 1 tbsp rice wine vinegar
- 1 tsp olive oil
- 1 tsp fresh cilantro (chopped)
- 1 packet sugar substitute
Instructions:
- Prepare an indoor or outdoor grill. Season pork chops with pepper, garlic powder and oregano. Grill pork chops over medium heat for 3-4 minutes per side or until done.
- In a small bowl, mix together the peaches, bell pepper, red onion, vinegar, oil, cilantro, and sugar substitute.
- Top each cooked pork chop with about 1/4 cup salsa mixture and serve.
Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing
Prep Time: 15 Min
Servings: 6
Serving Size: 1 cup
Ingredients:
- 1/2 lbs baby spinach
- 1 cup chopped broccoli
- 1/2 avocado
- 1/4 cup blueberries
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds
- 1/2 cup Plain Nonfat Greek yogurt
- 1/4 cup low-fat buttermilk
- 1 juice and zest of 1 lemon
- 1 tsp Poppy Seeds
- a few sprigs of fresh dill and/or other herbs
- freshly ground black pepper, to taste
Instructions:
- Place the spinach, broccoli, avocado, blueberries, feta cheese, and sunflower seeds in a large bowl or in a large platter.
- Place yogurt, buttermilk, garlic, lemon juice and zest, poppy seeds, herbs, and pepper in a blender and blend to combine. (If not using a blender, ingredients can also be whisked in a bowl until combined.
- Pour dressing over salad and serve immediately.