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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 382.8
  • Total Fat: 17.8 g
  • Cholesterol: 68.0 mg
  • Sodium: 769.1 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 27.9 g

View full nutritional breakdown of Rocco's BBQ Pork Chops with Kale calories by ingredient
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Rocco's BBQ Pork Chops with Kale

Submitted by: LAUREN9767

Introduction

This recipe is from Rocco Dispirito's book "Now Eat This! Diet". Personally, I dislike the word diet but these recipes are worth trying. Rocco is a renowned chef and he revamped traditional recipes into amazing healthy options. Give them a try! This recipe is from Rocco Dispirito's book "Now Eat This! Diet". Personally, I dislike the word diet but these recipes are worth trying. Rocco is a renowned chef and he revamped traditional recipes into amazing healthy options. Give them a try!
Number of Servings: 2

Ingredients

    • 6 Teaspoons Heinz, One Carb Reduced Sugar Tomato Ketchup
    • 8 Teaspoons Heinz Apple Cider Vinegar
    • 2 Teaspoons Grandmas Molasses
    • 3/8 Teaspoon Garlic powder
    • 3/8 Teaspoon Onion powder
    • ½ Tablespoon Wholesome Organic Raw Blue Agave
    • ½ Teaspoon Olive Oil, Extra Virgin
    • 1 Teaspoon Always Fresh Minced Garlic
    • 2 servings PAM cooking spray
    • 2 chops (about ½ pound) Pork , fresh, loin, center rib (chops or roasts), bone-in, trimmed of all visible fat
    • 4 cups Kale, chopped
    • 1 dash Salt
    • 1 dash Pepper

Directions

• In a large shallow dish, combine ketchup, 4 tablespoons cider vinegar, molasses, garlic powder, onion powder, and agave. Stir together.
• Reserve Ό cup and set aside.
• Marinate the pork in the sauce for 10 minutes.
• Heat a grill pan over high heat. When hot, remove it from the stove just while you coat it with cooking spray.
• Place the pork on the pan. Cook until the pork is charred and cooked through, about 6 minutes on each side.
• Continually brush with the leftover barbecue sauce marinade.
• Transfer pork to a serving platter and tent it with foil to keep warm.
• Heat a large nonstick pan over medium-high heat.
• When hot, add the olive oil and garlic.
• Cook the garlic until it is browned and toasted.
• Add the kale and cook till just wilted.
• Add remaining 4 tablespoons of cider vinegar and cook for another minute.
• Season with salt and pepper.


Serving Size: Makes 2 servings 1 chop and 1 cup of kale

Number of Servings: 2

Recipe submitted by SparkPeople user LAUREN9767.






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