Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.1
- Total Fat: 12.5 g
- Cholesterol: 73.1 mg
- Sodium: 498.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.5 g
- Protein: 26.2 g
View full nutritional breakdown of Lemongrass Pork calories by ingredient
Lemongrass Pork
Submitted by: JDLANDERIntroduction
From Cooking Light Oct. 2008 p. 146. Really light. The carrots cooked with lemongrass, ginger and garlic have a lot of flavor. Add a little bit of oyster sauce and light soy sauce and you have a really tasty dish. From Cooking Light Oct. 2008 p. 146. Really light. The carrots cooked with lemongrass, ginger and garlic have a lot of flavor. Add a little bit of oyster sauce and light soy sauce and you have a really tasty dish.Number of Servings: 4
Ingredients
-
4 (4 oz.) boneless center-cut loin pork chops (about 1/2 in. thick)
1/4 tsp. ground black pepper
1/8 tsp. salt
2 Tbsp. chopped green onions
1 Tbsp. finely chopped peeled fresh lemongrass
1 Tbsp. finely chopped peeled fresh gingner
Tbsp. low-sodium soy sauce
8 ounces carrot, halved lengthside and cut into 3.in pieces
1 (14 oz.) can fat-free, less sodium chicken broth
1 garlic clove
4 baby bok choy, halved
1 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
Directions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 min. on each side or until the pork is done. Remove from pan; keep warm.
Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 min. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 min. or until bok choy is tender. Sir in cilantro and juice. Cut each pork chop into (1/2 in. thick) slices. Spoon 1/2 c. vegetable mixture into each of 4 shallow bowls; top each werving with 3 ounces pork. Yield 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JDLANDER.
Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 min. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 min. or until bok choy is tender. Sir in cilantro and juice. Cut each pork chop into (1/2 in. thick) slices. Spoon 1/2 c. vegetable mixture into each of 4 shallow bowls; top each werving with 3 ounces pork. Yield 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JDLANDER.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
