|Lean, center-cut pork chops, ½-inch thick||6|
|Medium onion, thinly sliced||1|
|Green pepper, chopped||½ cup|
|Red pepper, chopped||½ cup|
|Black pepper||1/8 teaspoon|
- Preheat oven to 375°F.
- Trim fat from pork chops. Place chops in a 13-by-9-inch baking pan.
- Spread onion and peppers on top of chops. Sprinkle with pepper and salt. Refrigerate for 1 hour.
- Cover pan and bake 30 minutes. Uncover, turn chops, and continue baking for an additional 15 minutes or until no pink remains. Garnish with fresh parsley.
|Serving Size||1 chop|
|Saturated Fat||3 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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