Tuscan Pork Chop Skillet

I seriously love the flavors of this easy skillet. I feel like it’s restaurant quality for such little effort!

If you are looking to keeps carbs very conservative, you may consider skipping the beans and just going with the cherry tomatoes and spinach.

The texture of pork can get tough very quickly if it’s overcooked so be sure and stay close to the pan and remove it at 140F. I strongly suggest using a meat thermometer for accurate temps! This helps to pull meat from heat at the safest moment without it getting overcooked and dry. 

Post-op Gastric Sleeve, Bypass, DS and band patients be sure and take very small (peanut sized) bites and eat two bites of the pork chop to every one bite of the veggies. You will get full and stay full with the lean protein and your hunger control will lead to great results!

For more skillet meals, try one of these below:

Cheesesteak Skillet 

Chicken Skillet with Green Enchilada Sauce

Tuscan Pork Chop Skillet

Course: Main Dish

Cuisine: Italian, Stove Top

Keyword: Dairy Free

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Calories: 198kcal

Author: Steph Wagner

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Ingredients

• 1 lb boneless pork chops
• 1/4 tsp each salt and pepper
• 1 tbsp dried rosemary, crushed
• 1 pint cherry tomatoes
• 2 cloves garlic, minced or pressed
• 2 tbsp light balsamic vinaigrette
• 1 cup white beans, rinsed
• 2 cups fresh baby spinach

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Instructions

• Season both sides of pork with salt, pepper and crushed rosemary. Spray a medium skillet with cooking spray or olive oil and heat to medium high. Cook pork 2-3 minutes per side until done. Set aside and cover to keep warm.
• To the skillet add tomatoes, beans and garlic. Heat for 2-3 minutes. Add spinach and stir until wilted. Serve with pork chops.

Nutrition

Serving: 4oz | Calories: 198kcal | Carbohydrates: 8g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 55mg | Potassium: 645mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1341IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg