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Garlic Parmesan Pork Chop with Swiss Chard & Roasted Cauliflower

Serving Size

2

Ingredients

  • 6-8 oz. pork chops (2)
  • 4 cups sautéed Swiss chard
  • 2 tbsp olive oil (for Swiss chard)
  • 2 tbsp minced garlic (for Swiss chard)
  • 2 tbsp shredded parmesan cheese (for Swiss chard)
  • 2 cups cauliflower

Directions

  • Pork Chop: Bake or cook 2 pork chops in a skillet until they reach an internal temperature of 145°F.
  • Swiss Chard: Heat 2 tbsp olive oil in a pan and sauté 4 cups of Swiss chard with garlic. Sprinkle with parmesan cheese while cooking.
  • Cauliflower: Wash cauliflower. Chop. Coat in olive oil, salt, and pepper. Roast 2 cups of cauliflower at 400°F for about 20 minutes or until lightly browned and tender.

Notes

No Swiss Chard: You can substitute with bok choy, spinach, or collard greens. Flavor Variations: Add extra herbs or spices to the pork chop for more flavor (rosemary, thyme, etc.). Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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