Serves 6

Ingredients:

-1 medium onion, sliced

-2 tablespoons canola oil

-1 cup pumpkin seeds (pepitas)

-2 cups romaine lettuce, chopped

-1/2 cup fresh cilantro

-2 tablespoons jalapeno chile peppers, seeded and chopped

-2 garlic clove

-1 tablespoon radish leaves

-3 1/2 cups low sodium chicken broth

-6 4-ounce boneless pork sirloin chops
flour (we used potato), salt and pepper for dredging chops

Directions:
Heat large skillet over medium high heat. Add canola oil and onion and sauté onions until they become translucent.

Remove onions from pan and set aside. Meanwhile prepare ingredients for sauce by washing and spinning dry - lettuce leaves, cilantro, and radish leaf. Add pumpkin seeds through chicken broth to a blender. Add sautéed onion, cover and blend until puree is a smooth consistency.

Meanwhile, dredge pork chops in flour (we used potato flour) and pat off any excess. Season with a little bit of salt and pepper. Once again heat skillet over medium high. There should still be enough oil in the pan but if not you can lightly coat it with cooking spray. Add pork chops and sear on each side for about 4 minutes each side. Remove pork chops to a plate temporarily.

Allow skillet to cool slightly. then add green sauce. Heat over low medium and allow to cook about 5 or 10 minutes until it reduces just a bit. Return pork chops to skillet in the middle of the sauce and continue to cook for another 10 minutes or until chops are fully cooked through. Serve over basmati rice or with a side of baked sweet potato.

Per Serving: 280 Calories; 13g Fat (42.8% calories from fat); 31g Protein; 9g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 359mg Sodium.