|Dash of fresh ground black pepper|
|Pork loin chops||2 (6-ounce)|
|Medium, tart apple (such as Granny Smith), cored and sliced lengthwise||1|
|Brown sugar||½ tablespoon|
|Canola oil||2 teaspoons|
|Vegetable stock||½ cup|
|White wine vinegar||1 tablespoon|
- Mix together the flour, cumin, salt, and pepper on a large plate. Dip the pork chops into mixture so that they are evenly coated.
- Combine the apples, brown sugar, and cinnamon in a small bowl.
- Heat the butter in a small, nonstick skillet over medium-high heat. Add the diced apples and cook for about 5-6 minutes, stirring often, until slightly golden.
- Heat the canola oil in a medium to large skillet over high heat. Place the pork in the skillet and sear for about 1 ½ minutes on each side. Then turn the heat down to medium-low and continue to cook the pork for 2-3 minutes per side.
- Add the stock and vinegar to the skillet. Scrape up any brown bits stuck to the pan and cook with the cover on for 3-4 minutes, until the pork is cooked through and the sauce is somewhat thickened.
- Serve the pork with the sauce and apples.
5 lean meats; 1 starch; 1 fat; ½ fruit
Side Suggestions: Mixed Greens
Top bagged mixed greens with a light balsamic vinaigrette dressing.
|Serving Size||½ of recipe|
|Saturated Fat||6 g|
|Dietary Fiber||2 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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