RECIPE:
3 oz. pork chop
1 tbsp. butter
1⁄2 tsp. garlic (minced)
1⁄2 c. arugula
1⁄8 c. red onion (sliced)
1⁄4 c. celery (sliced)
1⁄8 c. cucumber (ribbons)
2 tbsp. carrot (ribbons)
1 tbsp. feta cheese (crumbled)
1 tbsp. olive oil
1 tsp. lemon juice
Salt and pepper
TOTALS:
31g of fat
20g of protein
4g of carbohydrates
METHOD:
1. Heat a griddle pan over medium heat and add the butter. Sauté the garlic for a few seconds before searing the pork chop. Season with salt and pepper.
2. In a bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
3. Toss the arugula, red onion, celery, cucumber and carrots.
4. Place the pork chop and tossed salad onto a serving dish and drizzle the salad with the olive oil and lemon juice dressing.
5. Garnish with feta cheese and black pepper
CrossFit® – (https://www.crossfit.com/)
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
