Carbs Per Serving: 12 grams carbs total
1/4 cup chopped onion
1 box frozen spinach — thawed and squeezed
2 cloves garlic — minced
2 tablespoons butter
2 tablespoons water
6 pork chops — for stuffing
1/4 cup olive oil
1/2 cup water
How to Prepare:
Saute onion and garlic in butter until soft. Add spinach and 2 tbsp water. Mix well and heat through. Stuff this mixture into the pocket of the pork chop. Close pock with toothpicks.Heat olive oil in skillet, add chops and brown on both sides. Transfer to baking dish, adding 1/2 cup water. Bake for 1.5 hours or until chops are tender.
NOTES : Counts allow for 1 cup spinach, or 6 carbs – adjust accordingly.