MEDITERRANEAN PORK CHOPS WITH CUCUMBER SALAD


NICOISE SALAD WITH SHALLOT VINAIGRETTE


Sweet grape tomatoes and salty feta cheese add Greek flavor to this pork chop dinner.


READY IN 15 MIN. – SERVINGS 4


4 bone-in pork chops (about 1 inch thick) 1 tbsp olive oil 1 cup grape tomatoes 1 tbsp minced garlic


1 large seedless cucumber ½ cup tzatziki dip ¼ cup crumbled feta cheese 4 pitas


STEP 1 Season the pork with salt and pepper. In a 12-inch skillet, heat the oil on medium-high. Add pork and cook 3 min. per side, until browned. STEP 2 Meanwhile, halve the tomatoes. STEP 3 To the skillet, add the garlic and tomatoes. Season with salt. Cover and cook 2 min., until tomatoes begin to soften and pork chops are cooked, uncovering and flipping pork chops once. Remove from heat. STEP 4 Thinly slice the cucumber. In a medium bowl, combine cucumber and the tzatziki. Season with salt and pepper. Divide pork chops and tomatoes among 4 plates. Top with the feta. Serve with the pitas and cucumber salad.


Per serving: 415 calories, 11g fat, 2g saturated fat, 84mg cholesterol, 524mg sodium, 43g carbohydrate, 2g fiber, 5g sugar, 36g protein


Baby butter lettuce


This light and tender


lettuce is mild in flavor and makes a great


base for any of your favorite salads.


Tzatziki dip This Greek-style yogurt and cucumber sauce spruces up a veggie


platter and makes a cool spread for sandwiches.


A few pantry staples like canned tuna, olives, and sun-dried tomatoes make this a go-to dinner on hectic nights.


READY IN 15 MIN. – SERVINGS 4


1 small shallot ¼ cup olive oil 3 tbsp champagne vinegar 2 tbsp Dijon mustard 1 (8 oz) pkg steam-in-bag French green beans 2 (5 oz) cans solid light or white tuna in olive oil


1 cup julienne-cut sun-dried tomatoes in oil 1 (5 oz) pkg Nature’s Promise Organic Baby Butter Lettuce 1 cup pitted mixed olives


STEP 1 Finely chop the shallot and add to a small jar, along with the oil, vinegar, and Dijon. Season with salt and pepper. Tighten lid on jar and shake vigorously until well combined. STEP 2 Cook the green beans according to package directions. Let cool. Drain the tuna and tomatoes. STEP 3 Arrange the lettuce on a large serving platter. Top with tuna, green beans, sun-dried tomatoes, and olives. Drizzle with shallot vinaigrette.


Tip Change up this salad by including canned artichoke hearts, hard-boiled eggs, cherry tomatoes, and boiled potatoes.


Per serving: 594 calories, 50g fat, 8g saturated fat, 13mg cholesterol, 1,288mg sodium, 27g carbohydrate, 5g fiber, 2g sugar, 26g protein


36 MARCH 2018


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