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| h2u > Health Library |
Dry-rubbed Pork ChopsAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 316 | | Total Fat | 26.5 g | | Saturated Fat | 9 g | | Sodium | 350 mg | | Total Carbohydrate | 1 g | | Dietary Fiber | 0 g | | Protein | 17 g |
| Ingredients | Measures |
|---|
| Bone-in pork chops | 2 | | Freshly ground black pepper | ½ teaspoon | | Dry mustard | ½ teaspoon | | Paprika | ½ teaspoon | | Brown sugar | ½ teaspoon | | Garlic powder | ¼ teaspoon | | Onion powder | ¼ teaspoon | | Kosher salt | ¼ teaspoon |
- Directions
- Combine black pepper, mustard, paprika, sugar, garlic powder, onion powder, and salt in a small bowl. Rub spice mixture over all sides of pork chops and let stand at room temperature for 10 minutes.
- Prepare grill. Grill pork for about 4-5 minutes on each side, or until cooked through
Toss together 1 summer squash and 1 zucchini, both cut into 1½-inch cubes, with 2 teaspoon olive oil and ¼ teaspoon salt. Grill on aluminum foil about 10 minutes, turning occasionally, until they reach desired degree of tenderness. Nutrition Info (for ½ of recipe): 73 calories; 7 g carbohydrate; 2 g protein; 5 g fat (0.5 g sat); 3 g fiber; 296 mg sodium. Exchanges: 1 vegetable; 1 fat. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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