BBQ Pork with Fresh Sage and Thyme
- 4-3 oz lean boneless Pork chops: 165 cal 25.7 protein 38 mg sodium 6.1 g fat
- 3 TBS HFCS-Free Tomato Ketchup
- ½ C Bulgur Wheat
- 1 TBS Blackstrap molasses
- 1 C Water or Low sodium Chicken broth
- 1 TBS raw sugar or Honey
- 4 C each of uncooked mustard greens, spinach, collard greens
- 2 Tsp cinnamon
- 1 TBS Dijon mustard
- 2 Cups carrots raw
- 1 TBS honey
- 1 TBS Lemon Juice
- 2 pounds Asparagus
- 2 TBS Fennel
- 2 TBS Kelp
- Sprigs and leaves of fresh Sage & Thyme
Prepare pork chops by rinsing them off, slicing into strips lengthwise and seasoning with 1 TBS kelp, black pepper and fennel. In non-stick fry pan sprayed with olive oil spray, place strips of lean chops and let brown for about 1 minute on each side of the pork strips. Then add BBQ sauce over strips of pork, cover and cook for 4-5 minutes. Turn off heat and keep warm until ready to plate.
Preparing BBQ sauce: In a small non-stick saucepan, add ketchup, molasses, raw sugar or honey, 1 TBS kelp, mustard and lemon juice and mix. Heat the mixture until it boils then reduce heat and let it simmer until it thickens. Then, turn off heat and set aside.
Cooking Bulgur Wheat made simple: Bring 1 cup of water to a boil and add ½ cup Bulgur wheat and reduce heat to very low and simmer for 2 min then turn off heat and let the grains absorb the remaining water. Again, you can use chicken broth in lieu of water for taste.
Trio Greens: sautéed onion and garlic with 1 ½ cup of mustard and collard greens each uncooked and spinach is added after initial greens have cooked for 10 min
Candied Carrots: 2 cups of carrots steamed and sweetened with honey