Here is another healthy and simple to cook meal as a part of your daily eating plans. Low in fat doesn't really need to suggest lacking in flavor. Indeed, ingredients like citrus juice, vinegars and most Asian condiments aid you in seasoning dishes without a great deal of fat. Each serving has only 375 calories.
INGREDIENTS
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons sherry vinegar, or red-wine vinegar
* 2 teaspoons paprika
* 2 teaspoons chopped garlic
* 1/2 teaspoon salt, divided
* 1 small sweet potato, peeled and very thinly sliced
* 1 medium yellow-fleshed potato, peeled and very thinly sliced
* 1 medium red onion, halved and thinly sliced
* 4 bone-in pork loin chops, (1 1/2-1 3/4 pounds), trimmed of fat
PREPARATION
1. Preheat grill to high.
2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in the food processor; process until finally creamy, scraping down the sides as necessary. Put sweet potato, potato and onion in a medium bowl. Put the remainder of the 1/4 teaspoon salt and 3 tablespoons of the sauce; toss nicely to coat. Wipe either side of pork chops using the leftover sauce.
3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); nicely coat the top piece with cooking spray. Spread half the potato mixture in the middle of the foil in a slim layer. Bring the short ends of foil together, crease and pinch to seal. Pinch the joints together along the sides to close the packet. Create a second packet in the same manner with the leftover potato mixture.
4. Place the packets within the hottest section of the grill as well as the pork chops in the front or back. Cook the pork for a few minutes per side and also the packets for 5 minutes per side. Transfer the chops to plates and let rest whilst the packets finish off cooking. Open up the packets (beware of steam) and serve the pork chops along with the vegetables.
INGREDIENTS
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons sherry vinegar, or red-wine vinegar
* 2 teaspoons paprika
* 2 teaspoons chopped garlic
* 1/2 teaspoon salt, divided
* 1 small sweet potato, peeled and very thinly sliced
* 1 medium yellow-fleshed potato, peeled and very thinly sliced
* 1 medium red onion, halved and thinly sliced
* 4 bone-in pork loin chops, (1 1/2-1 3/4 pounds), trimmed of fat
PREPARATION
1. Preheat grill to high.
2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in the food processor; process until finally creamy, scraping down the sides as necessary. Put sweet potato, potato and onion in a medium bowl. Put the remainder of the 1/4 teaspoon salt and 3 tablespoons of the sauce; toss nicely to coat. Wipe either side of pork chops using the leftover sauce.
3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); nicely coat the top piece with cooking spray. Spread half the potato mixture in the middle of the foil in a slim layer. Bring the short ends of foil together, crease and pinch to seal. Pinch the joints together along the sides to close the packet. Create a second packet in the same manner with the leftover potato mixture.
4. Place the packets within the hottest section of the grill as well as the pork chops in the front or back. Cook the pork for a few minutes per side and also the packets for 5 minutes per side. Transfer the chops to plates and let rest whilst the packets finish off cooking. Open up the packets (beware of steam) and serve the pork chops along with the vegetables.
About the Author:
If you'd like to know more about personal trainer vancouver and what his unique and personalized methods can help you . Stop by Sean Stewart's site where you can find out all about health and fitness goals that will certainly work for you as it has worked for many other people in Vancouver.
Tidak ada komentar:
Posting Komentar