Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
Fit For Fall 2012 | Shelly Richardson
Makes 1 serving
1 lean pork chop, boneless
garlic powder
cayenne pepper
NTM salt
½ cup mushrooms, sliced
1 garlic clove, minced
Season pork chop with garlic powder, a dash of cayenne pepper, and NTM salt.
Pre-heat a medium skillet with ½ cup of water until hot. Place pork chop in skillet and cover. Cook 6 minutes, turning once halfway. Add in mushrooms and garlic to pan, adding more water if necessary to keep from drying out. Cook until pork registers 155°F and mushrooms and garlic are soften. Remove from heat and let rest for 5 minutes. Serve with a side salad.
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