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Seared Pork Chops with Crunchy Almond Slaw

Serving Size

Ingredients

  • 1 bag (10-14 oz) shredded cabbage mix
  • 1 green bell pepper, thinly sliced
  • ½ cup sliced almonds
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 6 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 2 pork chops (6-8 oz each)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Additional seasonings of choice (e.g., smoked paprika, thyme)

Directions

  • Prepare the coleslaw: In a large bowl, combine shredded cabbage, sliced green bell pepper, sliced almonds, salt, and black pepper. Drizzle with balsamic vinegar and olive oil. Toss well to coat evenly. Set aside.
  • Season the pork chops: Pat the pork chops dry and season both sides with garlic powder, onion powder, salt, pepper, and any additional preferred seasonings.
  • Cook the pork chops: Heat a skillet over medium-high heat and add a little olive oil. Sear the pork chops for 3-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Let them rest for a few minutes before slicing.
  • Serve & enjoy: Plate the pork chops alongside the balsamic coleslaw and enjoy!

Notes

Nut-Free Option: Omit the almonds if needed. Balsamic Vinegar Tip: Some balsamic vinegar contains soy; check labels if avoiding soy. Gestational diabetes carb count: ~ 19 g of total carbs per serving More carbs: Add roasted sweet potatoes or quinoa!

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