DEC 30

PORK CUTLETS WITH CREAMY GARLIC SAUCE & SPINACH

YIELD

4 servings

ACTIVE

13 minutes

TOTAL

13 minutes

3 TBSP SEASONED DRIED BREAD CRUMBS

FOUR 4-OZ BONELESS THIN-CUT PORK CHOPS

1 TBSP OLIVE OIL

1 BAG (12 OZ) FRESH SPINACH

1 PT CHERRY TOMATOES

½ CUP GARLIC-AND-HERB SPREADABLE CHEESE (SUCH AS ALOUETTE)

1 TBSP WATER

1 JAR (4 OZ) SLICED PIMIENTOS, DRAINED

1 TBSP CHOPPED PARSLEY (OPTIONAL)

Spread bread crumbs on wax paper; dip cutlets in crumbs to coat on both sides.

Heat oil in a large nonstick skillet. Add cutlets; cook over medium-high heat 5 minutes, turning once, until cooked through. Remove to a plate; cover to keep warm.

Add half the spinach and the tomatoes to skillet. Cook, tossing often, 1 minute or until spinach starts to cook down. Add rest of spinach; cook, tossing, 2 minutes or until spinach wilts and tomato skins begin to split.

Microwave cheese and water in a covered small bowl on high 45 seconds or until melted. Stir in pimientos and parsley; drizzle over pork. Serve with spinach and tomatoes.

PER SERVING

CALORIES 413 TOTAL FAT 27G SATURATED FAT 12G CHOLESTEROL 101MG SODIUM 475MG

TOTAL CARBOHYDRATES 12G DIETARY FIBER 3G PROTEIN 29G