Spiced Pork Chops with Arugula and Balsamic
Bright and flavorful pork chops that also happen to be quick and easy. I like to serve this with a small side salad of arugula dressed with a bit of balsamic, salt, and pepper. This is also excellent grilled.
Servings 2
Calories 307kcal
Ingredients
- 3/4 tablespoon sweet paprika or a mixture of smoked and sweet paprika (if you like a smokey flavor)
- 1 tablespoon monk fruit golden, or 2 tablespoons coconut aminos
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper fresh ground
- pinch baking soda
- 1 pound boneless pork chops 1-inch thick, 2 chops, visible fat trimmed if using for PSMF
- 1 cup arugula
- 1 tablespoon balsamic
- salt and pepper to taste
Instructions
- Mix the paprika, monk fruit, salt, garlic powder, onion powder, pepper, and baking soda in a small bowl. Sprinkle over the chops and then refrigerate for at least 6 hours and up to overnight.
- Preheat your oven’s broiler (or turn the oven to 500ºF) and position the oven rack in the top third of the oven. Line a rimmed baking sheet with foil and rub with a bit of oil and set aside.
- Place the chops onto the prepared baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.
- The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.
- While the pork chops rest, toss the arugula with balsamic. Season with a bit of salt and pepper. Divide between two plates and serve beside the chop.
Nutrition
Calories: 307kcal | Carbohydrates: 4g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1280mg | Potassium: 1006mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1532IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg