Prep time:
18 Minutes
| Serves:
4
Ingredients
- Canola oil: 2 tsp 10 ml
- Chili powder: 1½ tsp 7 ml
- Cloves garlic: 1 clove | Minced
- Lime juice: 1 tsp 5 ml
- Pepper: ¼ tsp 1 ml
- Red finger chili: 0.8 lb 400 g | trimmed of fat
- Ground almonds: 1 cup 250 ml | Diced
- Gluten free all-purpose baking flour: 1 cup 250 ml | Diced
- Flaxseed Meal: 3 tbsp 45 ml | Diced
- Gluten free baking powder: 1 tbsp 15 ml | Finely diced
- Cilantro: 2 tbsp 30 ml | chopped
- Lime juice: 1½ tbsp 22 ml
- Fresh chives: 1 tsp 5 ml
- Salt: ⅛ tsp ½ ml
Utensils
- Whisk
- non-stick skillet
- bowl
Directions
1. Whisk 1 tsp of oil, chili powder, garlic, lime juice and pepper in a small bowl. Brush over both sides of pork chops.
2. Heat rest of oil in a non-stick skillet over medium heat. Add pork chops and cook 4-7 minutes on each side until cooked through.
3. Make salsa by mixing remaining ingredients together in a bowl.
4. Top each pork chop with ½ cup of salsa before serving.
Nutrition Facts
Calories: 133 |
Protein: 13 g |
Fat: 5 g |
Carbohydrate: 9 g |
Fibre: 1 g |
Sodium: 112 mg |
Food Guide Counter
Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit
https://www.sobeys.com/en/.
