Chimichurri gives pork chops real zip

This Latin favorite features chimichurri sauce over sauteed pork. Parsley, garlic, red pepper flakes, oil and vinegar are the basic ingredients for this piquant sauce that is used throughout South and Central America.

Chimichurri sauce can be bought in a jar, or you can make it with the recipe given.

Chimichurri Pork Chops

2 teaspoons minced garlic

¾ cup fresh parsley leaves Pinch red pepper flakes 1½ tablespoons olive oil 2 teaspoons apple cider vinegar 2 tablespoons water

¾ pound boneless pork chops

Combine garlic, parsley, pepper flakes, olive oil, vinegar and water in a food processor and process to form a thick sauce; it will not be smooth. Set aside.

Heat a nonstick skillet over medium-high heat. Add the pork chops and brown 2 minutes, turn and brown 2 minutes. Reduce heat to medium, cover with a lid and cook 3 minutes. A meat thermometer should read 160 degrees. Remove to two dinner plates and spread chimichurri sauce over the meat. Makes 2 servings. Nutrition information: Each serving (with 1½ tablespoons chimichurri sauce) contains approximately 351 calories, 37 g protein, 21 g fat, 1 g carbohydrate (trace sugar), 120 mg cholesterol, 145 mg sodium and no fiber.

Carbohydrate choices: 0.

Quick Rice and Tomatoes

½ cup long grain brown rice 1 cup diced canned tomatoes Salt and ground black pepper

Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, 30 minutes or until cooked through but not mushy. Drain into a colander in the sink. Return rice to the saucepan and add the tomatoes and salt and pepper to taste. Mix well. Makes 2 servings. Nutrition information: Each serving (prepared with no-salt added tomatoes) contains approximately 200 calories, 4 g protein, 1 g fat, 42 g carbohydrate (3 g sugar), no cholesterol, 14 mg sodium and 3 g fiber.

Carbohydrate choices: 3.