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Honey Dijon Pork Chop with Salad and Pineapple
Ingredients
2 tsp. apple cider vinegar
1 tsp. honey
1 tsp. Dijon mustard
Also Include:
2 cups mixed salad greens
1/2 cup chopped or sliced cucumber
1 tbsp. salad dressing, low fat or nonfat; low sodium
1/2 cup fresh pineapple, diced
Directions:
Preheat either grill or broiler. Rinse and pat dry pork chop. In a bowl, mix vinegar, honey and mustard; add pork chop and coat. If possible, cover, refrigerate and let marinate for about 30 minutes. Grill or broil pork chop, reserving marinade, approximately 6-8 inches from heat source for 5-7 minutes, then turn and baste with remaining marinade. Cook an additional 5-7 minutes or until inside is no longer pink. Serve. Discard any leftover marinade.
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Baked Potato
Ingredients:
1 small potato ( 1 ¾- inch to 2 ½-inch diameter)
Directions:
Scrub potato and prick with fork. If microwaving, place on a paper towel. Microwave on high for approximately 2-4 minutes, depending upon the size. Turn over once and microwave another 2-3 minutes. If baking, bake in 375-degree oven for 40-50 minutes, depending upon the size. Let potato stand approximately 2-4 minutes. Serve.
Nutrition Info Per Serving: Calories – 381.8; Calories from Fat – 62.7 kilocalories; Total Fat – 7.4 grams; Saturated Fat – 2.1 grams; Cholesterol – 47.7 milligrams; Sodium – 75.6 milligrams; Total Carbohydrate – 56.7 grams; Net Carbohydrate – 48.9 grams; Dietary Fiber – 7.9 grams; Sugars – 16.9 grams; Protein – 25.5 grams
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