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Nothing says Mexican meals fairly like genuine pico de gallo! This easy-to-make recent salsa is an ideal complement to pork cutlets on this low-carb selfmade meal.
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Ingredients
Directions
1. Combine cucumber, tomatillos, cilantro, purple pepper flakes, lime juice, and 1/eight teaspoon salt in a mixing bowl. Toss gently to mix. Set apart.
2. Coat pork chops evenly with the black pepper and remaining 1/eight teaspoon salt.
three. Place a 12-inch nonstick skillet over medium excessive warmth till sizzling. Coat skillet with cooking spray. Add pork and instantly cut back warmth to medium. Cook 5 minutes. Turn and cook dinner four to five minutes longer, or till barely pink in middle.
four. Serve with cucumber combination.
*Note: To seed a cucumber simply, cut up cucumber in half lengthwise. Run the tip of a teaspoon down the middle to take away seeds. This prevents the dish from being too watery and diluting the flavors.
Nutrition Information:
Calories: 231 energy, Carbohydrates: 2 g, Protein: 23 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 201 mg, Fiber: 1 g
Exchanges per serving: 1 Fat, 1 Vegetable, three Meat.
Copyright Diabetic Cooking.
