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Grilled Pork with Tomato, Artichoke, and Kale Salsa
10 min prep time
8 min cook time
4servings
Recipe by
Nancy Hughes
Source
Two Step Diabetes Cookbook
Photo by
Renée Comet
How to Make Grilled Pork with Tomato, Artichoke, and Kale Salsa
This easy Mediterranean-style pork dinner comes together in less than 20 minutes. To avoid overcooking the pork, check the temperature with an instant read thermometer placed in the center of the chop. It is done when it reaches 145°F.
10 min prep time
8 min cook time
4servings
3 ounces cooked pork + 1/2 cup salsa
Print Recipe >
Step-By-Step Instructions:
-
Heat a grill or grill pan coated with cooking spray over medium-high heat. Sprinkle both sides of the pork chops with 1/4 tsp salt and pepper and cook 4 minutes on each side or until slightly pink in center and the internal temperature measures 145°F.
-
Meanwhile, combine salsa ingredients in a medium bowl. Serve with pork.
Nutrition facts
4 Servings
-
Serving Size
3 ounces cooked pork + 1/2 cup salsa
- Amount per serving Calories 190
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 470mg 20%
-
Total Carbohydrate
4g
1%
- Dietary Fiber 2g 7%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 28g
- Potassium 610mg 13%
Ingredients
pork chops (about 4 ounces each, boneless)
4 whole
salt (divided use)
1/2 tsp
black pepper
1/4 tsp
tomato(es) (diced)
1 cup
canned, quartered artichoke hearts (chopped)
1/3 cup
fresh kale (finely chopped)
1/2 cup
red onion (finely chopped)
1/4 cup
dried oregano (or 1 tbsp fresh oregano)
1 tsp
Extra Virgin Olive Oil
1 tbsp
Apple Cider Vinegar
2 tsp
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