hCG Phase 3 Lunch Recipe: Beet, Goat Cheese & Pork Salad - Week 9 P3tolife | 553 cal | 43g protein | 27g fat | 26g net carbs

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Beet, Goat Cheese & Pork Salad

Print Rate

Meal Plan Category: Week 9

Course: Pork

Recipe: Main Meals, Salad

Servings: servings

Calorie: 553kcal

Net Carb: 26g

Ingredients

SALAD:

12 oz boneless pork chops trimmed of excess fat
6 cups mixed greens
1/2 cup beets julienned, pre-cooked (about 2 medium beets)
1/2 cup goat cheese
1/4 cup red onion thinly sliced
2 tbsp roasted pistachios chopped
4 dried figs finely diced

DRESSING/MARINADE:

3 tbsp olive oil
2 tbsp orange juice
3 tbsp balsamic vinegar
1 tsp fresh thyme chopped
1 tsp fresh rosemary chopped
1 tsp garlic powder
2 tsp Dijon mustard
1/2 tsp salt
black pepper to taste
1 sprig rosemary
1 sprig thyme

Instructions

COMBINE all ingredients for the dressing/marinade (except for the sprigs of rosemary and thyme) in a small jar and shake until well combined. Place the pork chops in a large ziploc bag and add 3 tbsp of the dressing/marinade plus the rosemary and thyme sprigs. Marinate in the refrigerator for several hours or (even better) overnight.
HEAT a large pan over medium-high heat and sear the pork chops for 4-5 minutes on each side. Remove from the pan and let rest for at least 5 minutes. For the salad, arrange the beets, goat cheese, red onion, pistachios, and figs on top of the mixed greens.
SLICE the pork and place on top of the salad. Dress with the remaining dressing/marinade.

Notes

Yields: 2 servings

Nutrition