SERVES 4
Pork provides thiamin, riboflavin, niacin, and phosphorus, not to mention protein. Serve with parsleyed brown rice.
Juice and zest of 2 limes
2 garlic cloves, minced
½ teaspoon hot pepper flakes
⅓ cup extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped basil
1 teaspoon minced fresh ginger
4 lean ½-inch-thick boneless pork chops (about 1 to 1½ pounds)
Whisk together all ingredients except the pork chops in a bowl. Add the pork chops and marinate, covered, in the refrigerator for at least 3 hours or overnight.
When ready to serve, bring the pork chops to room temperature and prepare a grill. Cook over medium-high heat just until cooked through, about 6 minutes per side, or until a meat thermometer reads 145°F.
| Nutritional Profile | |
| Serving size: 1 pork chop | |
|---|---|
| Calories: | 602 |
| Protein: | 55 g |
| Fiber: | 1 g |
| Fat: | 40 g |
| Saturated fat: | 8 g |
| Sodium: | 348 mg |
| Vitamin A: | 245 IU |
| Vitamin C: | 6 mg |
| Vitamin D: | 79 IU |
| Vitamin E: | 4 IU |
| Zinc: | 7 mg |
| Beta-carotene: | 127 µg |
| Lutein and zeaxanthin: | 105 µg |