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6 ounces pearl onions
10 ounces frozen artichoke
hearts thawed, well drained
1/2 teaspoon chopped
garlic
6 tablespoons fat-free
red wine vinegar salad dressing divided
2 tablespoons sun-dried
tomato paste
2 5-oz each lean pork
loin chops
1 teaspoon Finely chopped
flat-leaf parsley
salt and black pepper
to taste
2 teaspoons crumbled
feta cheese
Serving-Suggestion:
2 6-oz each baking potatoes
Balsamic Vinegar (optional)
1.
Score root end of each onion.
2.
Cook in lightly salted boiling water until tender (15 to 20 minutes).
3.
Remove onions from pan with a strainer to a bowl of ice water.
4.
Peel.
5.
Towel dry.
6.
Place in a bowl with the artichoke hearts.
7.
Add half of the salad dressing, chopped garlic, and all of the tomato
paste
8.
Toss to coat.
9.
Set aside.
10.While
the onions cook, trim the the chops
11.Rinse
and towel dry.
12.Combine
the parsley and the remaining salad dressing on a plate and
coat the both sides of the chops. Set aside.
13.Wash
and dry the potatoes and micro-bake.
14.Keep
warm.
15.While
the potato bakes, preheat the grill: George Foreman.
16.When
the grill is ready, place the chops on the lower end of the sloped
grill
17.Spoon
the artichoke-onion mixture above.
18.Close
the grill
19.Cook
for 5 min to 7 mins.
20.Arrange
a potato, chop and artichoke-onion mixture on each plate.
21.Crumble
feta the artichoke-onion mixture.
22.Season
all with a few grindings of pepper.
23.Use
salt to taste.
24.Splash
with balsamic vinegar (optional).
Each serving: 418 cals, 19% cff; 10g fat, 12g fiber.
