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PanFriedPork 4portion v1 Web

PanFriedPork 4portion v1 Web

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Published by tomatosherpa

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Published by: tomatosherpa on May 17, 2013
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05/18/2013

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TOMATOSHERPA
INGREDIENTS
 
(MAKES 4 SERVINGS)
MAY 20 - 24, 2013 | RECIPE # 0024
WWW.TOMATOSHERPA.COM | SUPPORT@TOMATOSHERPA.COM | 415.306.1575
NUTRITIONAL INFORMATION
2013 TOMATO SHERPA LLC
PAN FRIED PORK CHOPS
WITH
SNAP PEA MINT SALAD
4 Bone in Pork ChopsHerbs de Provence Mix
1
Lb. Snap Peas4 - 6 Radishes4 oz. Feta4 Sprigs Mint1 Lemon4 Tbsp. Olive Oil*Pinch O Salt*not included*Sugar snap peas are a key to a healthy heart. Not only are they at-ree,but a whole cup has our grams o dietary ber to help lower cholesteroland reduce the risk o heart disease. Snap peas are also a good source o olate - a vitamin that’s essential or heart health.
PER SERVING
Calories: 508Fat: 28.1 gSodium: 440 mgCarbohydrates: 8 gProtein: 52.7 gPotassium: 715.2 mg
GLUTEN FREE
This recipe eatures the classic herb blend,Herbs de Provence. Originally, this eld blendcame rom rom, France – over the years, it’sbeen modied and varied, but use a blendthat has the classic combination o savory,ennel, basil, and thyme. The pork chop is romBecker Lane Organic in Iowa – ree range andgrown with grain rom the arms own soil. Thesnap pea salad is a balance o peppery radish,ragrant mint, and creamy eta.
We have a lot o un cooking, but we’re very serious about our responsibility to provide highquality, healthy meals to our customers. Locally sourced and organic ingredients are healthieror people, communities and the environment.
SOURCING PRACTICES

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