From our skinny table to yours ...

Ever feel like all you eat is chicken? When cooking & eating healthy, boneless skinless chicken breast is our go-to but tonight we're changing things up with the other white meat - pork!

Tonight, we are making pork chops topped with a warm fennel, onion and apple slaw. We start by trimming any excess fat off the boneless chops to cut out any unneeded calories then season the meat with a garlic and rosemary rub. Yum! In the same pan (yes, only one pan for easy cleanup!), we sauté up the chopped fennel, red onion and apples hitting them with a splash of orange juice to create a flavorful glaze to top the chops.

And the best part, this meal is so flavorful you won't even realize you're eating low-carb! We truly believe everything in moderation so you won't see us completely ditching carbs anytime soon but we do like to eat low-carb or no-carb a couple times a week :)

Hope you enjoy this one as much as we did!

Ingredients
4 boneless pork chops - about 1 pound
1 large fennel bulb
1/2 red onion
3 apples
Garlic powder
Dried rosemary
1/4 cup orange juice + 1 tbsp orange juice
Extra virgin olive oil
Salt & pepper

Let's get cooking!
1. Trim off any excess fat from the pork chops.
2. Season liberally with garlic powder, rosemary, pepper and just a small pinch of salt!
3. Heat a large sauté pan over medium high heat and add 1 tbsp of olive oil to the pan. Add the chops to the pan and sear on both sides until browned.
4. Add one tbsp of orange juice to deglaze the pan and coat the chops. Cover the pan with a lid and cook for another 5 minutes until cooked through then remove the pork from the pan and cover with foil to keep warm.
5. With the pork chops are cooking, thinly slice the apples, fennel and red onion. Season with 1 tsp dried rosemary and toss with the remaining orange juice.
6. Once the chops are cooked, add the slaw to the pan and cook for 2-3 minutes stirring occasionally.
7. Plate up each pork chop, top with 1/4 of the warm slaw and enjoy :)

Makes 4 healthy portions!