The delicious aroma of fresh herbs that will fill your home is an added bonus to cooking this diet-friendly meal. We covered lean pork chops with fresh rosemary, thyme, sage and garlic to add big flavor with very little calories. It’s a simple yet flavorful dish that would make the perfect holiday dinner to serve to your family and friends.
Calories per Serving: 265
On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb, 2 Extras and ½ Vegetable
- 12 oz. lean boneless pork chop
- 2 Tbsp. fresh sage
- 2 Tbsp. fresh rosemary
- 2 Tbsp. fresh thyme
- 2 cloves garlic
- 2 ½ cups (10 oz.) shaved Brussels sprouts
- 2 cups baby potatoes
- 1 Tbsp. olive oil
- 1 Tbsp. coconut oil
- Salt and pepper, to taste
- Preheat oven to 400°F.
- Chop sage, rosemary and thyme. Set aside.
- Thinly slice garlic. Set aside.
- Baby Potatoes
- Add potatoes, garlic, 1 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme and olive oil to an oven-safe baking dish. Toss to coat. Bake in the oven for 30 minutes or until fork-tender.
- Pork Chops
- In the meantime, preheat cast-iron skillet with coconut oil on medium heat.
- Rinse the pork chops and pat dry. Season with salt, pepper, ½ tablespoon sage, ½ tablespoon rosemary and ½ tablespoon thyme on each side. Use fingers to rub in the seasonings so they stick to the meat.
- Carefully place the pork chops into the cast-iron skillet. Sear for 5 minutes on each side. Use tongs to hold the pork chops on its perimeter for 1 additional minute per side. Remove pork chops and set aside to rest.
- Brussels Sprouts
- In the same cast-iron skillet used for the pork, there should be some oil and rendered fat remaining. Add in the shaved Brussel sprouts and stir to coat in the remaining oil. Salt and pepper to taste.
- Add 1/8 cup water and cover for about 4 minutes or until tender.
- Stir Brussels sprouts and remove from heat.
- Serve with the pork chops and baby potatoes.