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    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: 2 servings
    Calorie: 553kcal
    Net Carb: 26g



    • 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


    • 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


    • 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.


    Yields: 2 servings


    Calories: 553kcal | Carbohydrates: 34g | Protein: 43g | Fat: 27g | Fiber: 8g | Net Carbs: 26g