Servings: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 2 Boneless pork chops
- Salt and pepper to taste
- 1 tablespoon Olive oil
- 1 English cucumber, sliced
- 1/4 Red onion, sliced
- 1/4 cup Chopped fresh dill
- 1/4 cup Apple cider vinegar
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Season the pork chops with salt and pepper.
- Brush the pork chops with olive oil and grill for 4-5 minutes per side or until the internal temperature reaches 145°F.
- While the pork chops are cooking, prepare the cucumber salad by combining the sliced cucumber, red onion, chopped dill, apple cider vinegar, olive oil, salt, and pepper in a bowl.
- Toss the salad until well combined.
- Once the pork chops are done cooking, remove them from the grill and let them rest for 3-5 minutes before serving.
- Serve the pork chops with the cucumber salad on the side.
Nutrition Facts
Serving size: 1 pork chop with cucumber salad
Calories: 350 kcal
Total Fat: 21g
Saturated Fat: 5g
Cholesterol: 105 mg
Sodium: 660 mg
Total Carbohydrate: 7g
Dietary Fiber: 2g
Sugar: 4g
Protein: 34g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Pork Chops with Cucumber Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
