$50 OFF COUPON CODE for P3toLife!
    Skip to content

    Phase 3 Main Meal: Herbed Pork & Grilled Cauli-tato Salad - Week 7 P3tolife | 370 cal | 40g protein|11g fat | 9g net carbs - Low Cal

    Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
    Sign up for my free mini-course that shows you just HOW the P3tolife program is different from DIY P3 recipe searches on Pinterest.



    Free P3tolife vs Pinterest Mini-Course




    P3tolife Program Testimonial

    "I love the recipes. They are worth every penny I paid for the program. I've even served them to guests with rave reviews."

    I am doing great. I love the recipes and basically just keep rotating them. I have lost eleven pounds more just making these recipes. All told I have lost thirty-one pounds. I have stabled out and stay within a pound of that weight loss. I have fifteen more pounds to lose but do not want to do the hcg. Even though I lost weight, for me anyway, it was a nightmare. I'm not sure where to go from here to lose the last fifteen pounds. I love the recipes however. They are worth every penny I paid for the program. I've even served them to guests with rave reviews. I still haven't totally mastered the desserts yet but most of the time I don't need them.


    Herbed Pork & Grilled Cauli-tato Salad - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 7
    Course: Pork
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 370kcal
    Net Carb: 9g



    • 12 oz pork chops
    • 1 tsp dried thyme
    • 1/4 tsp dried rosemary
    • 1/4 tsp sea salt
    • 1/8 tsp black pepper
    • 1 tsp grass-fed butter or olive oil


    • 1 lb cauliflower florets
    • 1 cup celery sliced
    • 1 medium red onion coarsely chopped
    • 2 tbsp bacon bits
    • 1/4 cup fat free plain Greek yogurt
    • 2 tbsp horseradish Dijon mustard
    • 1-2 tbsp fresh sage chopped
    • ¼ cup fresh Italian parsley minced
    • 1 tsp white vinegar


    • PREHEAT oven to 400°F and line a baking sheet with parchment paper. Spread cauliflower, celery and red onion on baking sheet. Roast for 10 minutes. Remove from oven and cool to room temperature.
    • WHILE vegetables cook, coat pork chops in seasonings on both sides. Heat a medium skillet over medium heat and melt butter. Add pork chops to pan and cook 8 minutes each side.
    • IN a large mixing bowl, combine Greek yogurt, horseradish mustard and white vinegar. Stir to combine. Pour in roasted vegetables and herbs. Stir again. Finish with bacon bits. Serve alongside pork chops.


    Calories: 370kcal | Carbohydrates: 18g | Protein: 40g | Fat: 11g | Fiber: 9g | Net Carbs: 9g