Lose It! – July 2019

58 LOSE IT! VOLUME 31

LEFTOVERS

PORK RUMP CHOPS WITH

BUTTERNUT NOODLES

SERVES 2 FOR DINNER & 2 FOR

LUNCH

Himalayan salt and black pepper

4 x pork rump chops

(approximately 150g each)

2 tsp paprika

1 tbsp Italian herbs, dried

2 tbsp coconut oil

500g low-carb butternut noodles

3 tbsp extra-virgin olive oil

sage to garnish

1. Season the pork chops well
   and sprinkle with paprika and Italian
   herbs. Heat a pan, add the coconut
   oil and cook the pork chops for
   4–5 minutes on each side until
   golden and cooked through. Set
   aside and slice.


2. Cook the butternut noodles
   according to packet instructions
   and season well.


3. To serve: Divide half the
   butternut noodles between 2 plates
   and top with 2 sliced pork chops,
   drizzle with olive oil and garnish
   with sage. ■

2 tsp rice wine vinegar

3 tbsp avocado oil

3g coriander, chopped

2 tsp sesame seeds

3 lettuce leaves, shredded

Whisk together vinegar,

oil, coriander and sesame

seeds. Chop remaining pork

chops and noodles, add the

lettuce and pour over the

dressing just before serving.

FAT 52G CARBS 17G PROTEIN 32G

KEEP ON TRACK per serving

FAT 30G CARBS 15G PROTEIN 32G

FOOD ASSISTANT: TANI KIRSTEN