GRILLED PORK CHOP WITH RADISH & BRUSSEL SPROUT SALAD TOPPED WITH GRANOLA CINNAMON MAYO
Ingredients
5-6 oz Pork chop lean
½ tspn Bragg Seasoning (Amino Acid like soy) or low salt soy
½ tspn black pepper
½ tspn onion powder
½ tspn garlic powder
½ tspn Italian seasoning
2 tbspn apple juice
½ tspn rice flour
PORK CHOP PREPARATION
Blend all seasoning together. Season pork chop and sear in pan for 4 minutes per side. Remove from pan and deglaze with apple juice and add rice flour to thicken the sauce. Hold sauce and chop on side.
GRANOLA CINNAMON MAYO
Ingredients
1 tbspn fat free cream cheese
¼ cup fat free Greek yogurt
1/8 tspn nutmeg
½ tspn cinnamon
1 tbspn granola
½ tspn black pepper
1 tspn diced parsley
1 tspn balsamic vinegar
MAYO PREPARATION
Mix all ingredients thoroughly
RADISH AND BRUSSEL SPROUT SALAD
Ingredients
½ tspn oil
1 large green for plating
4 oz fresh radish sliced thinly
3 oz brussel sprouts fresh cut in half
1 oz garlic fresh minced
1/8 tspn crushed red pepper
¼ tspn black pepper
2 tbspn sliced red onion julienne
½ tbspn diced bacon cooked crisp and dried to remove fat and excess
1 tbspn diced red bell pepper
2 tbspn fat apple sauce fat free
1 tbspn Dijon spicy mustard
1 tbspn diced basil for garnish
1 large bitter green leaf for base presentation
COOKING PREPARATION FOR RADISH AND BRUSSEL SPROUT SALAD
Heat skillet with oil. Place radishes, brussel sprouts, onion, peppers and garlic in pan. Add all seasoning. Remove from heat and add yogurt and bacon, mustard and garnish with basil
