High Protein Beet, Goat Cheese & Pork Salad – LOW CAL

Name: Beet, Goat Cheese & Pork Salad - LOW CAL
Ingredients: 12 oz pork chops ( boneless, trimmed of excess fat); 6 cups mixed greens; 1/2 cup beets ( julienned, pre-cooked (about 2 medium beets) ); ¼ cup goat cheese; 1/4 cup red onion ( thinly sliced); 4 dried figs (finely diced); 2 tbsp olive oil; 2 tbsp orange juice; 3 tbsp balsamic vinegar; 1 tsp fresh thyme ( chopped ); 1 tsp fresh rosemary ( chopped ); 1 tsp garlic powder; 2 tsp Dijon mustard; ½ tsp salt; black pepper ( to taste ); 1 sprig rosemary; 1 sprig thyme

By Rayzel | July 7, 2020 |

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Beet, Goat Cheese & Pork Salad – LOW CAL

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Course: Main Meals

Keyword: Week 9

Cooking Method: Stovetop

Recipe Type: Pork, Salads

Servings: servings

Calories: 424kcal

Ingredients

SALAD:

12 oz pork chops boneless, trimmed of excess fat
6 cups mixed greens
1/2 cup beets julienned, pre-cooked (about 2 medium beets)
¼ cup goat cheese
1/4 cup red onion thinly sliced
4 dried figs finely diced

DRESSSING/MARINADE:

2 tbsp olive oil
2 tbsp orange juice
3 tbsp balsamic vinegar
1 tsp fresh thyme chopped
1 tsp fresh rosemary chopped
1 tsp garlic powder
2 tsp Dijon mustard
½ tsp salt
black pepper to taste
1 sprig rosemary
1 sprig thyme

Instructions

COMBINE all ingredients for the dressing/marinade (except for the sprigs of rosemary and thyme) in a small jar and shake until well combined. Place the pork chops in a large ziploc bag and add 3 tbsp of the dressing/marinade plus the rosemary and thyme sprigs. Marinate in the refrigerator for several hours or (even better) overnight.
HEAT a large pan over medium-high heat and sear the pork chops for 4-5 minutes on each side. Remove from the pan and let rest for at least 5 minutes. For the salad, arrange the beets, red onion, pistachios, and figs on top of the mixed greens.
SLICE the pork and place on top of the salad. Dress with the remaining dressing/marinade.

Nutrition

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