Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
1 Minute Read

Baked Pork Chops with Roasted Cauliflower

1 servings

Ingredients:

• 2 ea (4-oz.) boneless pork chops
• 1 tbsp reduced-fat salad dressing, such as Annie’s Naturals Roasted Red Pepper Dressing or dressing without Soybean oil
• 1½ cups cauliflower florets
• ½ tsp EVOO
• ¼ tsp salt
• 1 tbsp grated parmesan cheese

Directions:

1. Put pork chops in a re-sealable plastic bag or sealable container and add the salad dressing. Seal the bag and lightly massage to coat the pork chop evenly. Allow the pork chop to marinade for 30 minutes.

2. Preheat the oven to 375°F.

3. Toss the cauliflower florets with olive oil and salt.

4. Line a small roasting or sheet pan with aluminum foil.

5. Remove the pork from the re-sealable bag and place on the lined roasting pan.

6. Place the cauliflower florets loosely around the pork chop, and transfer the roasting pan to the preheated oven.

7. Roast for 10 to 12 minutes, and then remove the pan from the oven and sprinkle the parmesan cheese over the cauliflower. Return the roasting pan to the oven and continue roasting for an additional 5 minutes, or until the parmesan cheese is lightly brown and the pork reaches an internal temperature of 145°F.

Recipes

81 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
10.29.2025

Orange Cardamom Coconut Macaroons

SERVINGS: 12 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 2 large [66 g] Egg White 0.25 cup [80 g] Maple Syrup 1 small (2-3/8" dia) [96 g] Orange (1 tsp zested) 0.25 tsp, ground [0.5 g] Cardamom 2 cup [192 g] Unsweetened Shredded Coconut DIRECTIONS Preheat oven to 325°F (163°C) and line a baking sheet with parchment. Whisk egg whites until frothy. Add maple syrup, zest,and cardamom. Stir in coconut until evenly coated.Scoop tablespoon-sized mounds onto sheet and bake14–16 minutes until golden. Cool on wire rack. NUTRITION INFO Calories : 112.04 Fat : 8.02 g Carbs : 8.13 g Protein : 1.56 g Fiber : 2.87 g Sugar : 6.12 g

10.29.2025

Lemon-Dill Baked Cod with Quinoa & Asparagus

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 10 oz [280 g] Cod (2 Fillets) 2 tbsp [28 g] Lemon Juice 1 sprigs [0.2 g] Dill (Chopped) 0.5 cup [85 g] Quinoa (uncooked) 1 bundle [100 g] Asparagus (Trimmed) 2 tbsp [28 g] Avocado Oil (Divided) 2 dash [1.25 ml] Kosher Salt (Divided) 1 dash [0.1 g] Black Pepper DIRECTIONS Cook the quinoa according to the package instructions. Preheat the oven to 400°F (204°C). Toss the asparagus with half of the avocado oil and half the kosher salt. Spread it in a single layer on a baking sheet. Roast for 5 minutes.Reduce the oven temperature to 375°F (190°C). Place the cod fillets in a baking dish and drizzle with the remaining avocado oil and all of the lemon juice. Sprinkle with chopped dill, half the kosher salt, and black pepper. Place the cod in the oven with the asparagus and bake both for 12–15 minutes, or until the cod flakes easily with a fork and the asparagus is tender-crisp. Serve the baked cod with the cooked quinoa and roasted asparagus. Drizzle with extra avocado oil before serving, if desired. NUTRITION INFO Calories : 415 Fat : 19.32 g Carbs : 30.63 g Protein : 32.03 g Fiber : 3.93 g Sugar : 0.15 g

10.07.2025

Tuna & White Bean Salad with Spinach

SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 0 MINUTES. INGREDIENTS 1 can (6.5 oz), drained [167 g] Tuna in Water (Canned) 0.5 cup [130.5 g] Canned White Beans 1 cup [30 g] Spinach (Chopped) 0.5 medium [100.5 g] Cucumber (Diced) 0.25 cup [37.25 g] Cherry Tomatoes (Halved) 1 tbsp, chopped [5 g] Red Onions 4 olives [60 g] Kalamata Olives (Pitted) 2 tsp [9.6 g] Olive Oil 1 tsp [4.7 g] Lemon Juice 1 dash [0.63 ml] Kosher Salt 1 dash [0.15 g] Black Pepper DIRECTIONS In a bowl, combine tuna, white beans, spinach, cucumber, cherry tomatoes, red onion, and olives. Drizzle with olive oil and lemon juice.Season to taste with kosher salt and black pepper. Toss gently until everything is evenly coated. NUTRITION INFO Calories : 456.85 Fat : 14.38 g Carbs : 27.06 g Protein : 52.54 g Fiber : 8.41 g Sugar : 3.24 g Tuna & White Bean Salad with Spinach

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*