Nothing says Mexican food quite like authentic pico de gallo! This easy-to-make fresh salsa is a perfect complement to pork cutlets in this low-carb homemade meal.
Source URL: https://dsm.diabetesselfmanagement.com/recipes/main-dishes/pork-with-cucumber-pico-de-gallo/
1. Combine cucumber, tomatillos, cilantro, red pepper flakes, lime juice, and 1/8 teaspoon salt in a mixing bowl. Toss gently to blend. Set aside.
2. Coat pork chops evenly with the black pepper and remaining 1/8 teaspoon salt.
3. Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray. Add pork and immediately reduce heat to medium. Cook 5 minutes. Turn and cook 4 to 5 minutes longer, or until barely pink in center.
4. Serve with cucumber mixture.
*Note: To seed a cucumber easily, split cucumber in half lengthwise. Run the tip of a teaspoon down the center to remove seeds. This prevents the dish from being too watery and diluting the flavors.
Yield: 4 servings. Serving size: 3 ounces pork and 1/4 cup cucumber mixture per serving.
Nutrition Facts Per Serving:
Calories: 231, Carbohydrates: 2 g, Protein: 23 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 201 mg, Fiber: 1 g
Exchanges per serving: 1 Fat, 1 Vegetable, 3 Meat.
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