During this pregnancy, I have craved more meat that I have craved in my entire 30 year existence on this planet.
Sounds dramatic, but it feels dramatic – as someone who eats primilary plant-based, it’s been odd to simply see the words ‘lamb chop’ at a restaurant and immediately need it.
Of course, I’m listening to my body (seems like the easiest, least stressful way to manage your pregnancy – in all aspects), and letting myself have it if I really crave it. One of the most recent cravings I had was for a bone-in pork chop (yes, specifically, bone-in.)
Unfortunately, the grocery store I was at was all out of bone-in pork chops when I went, so I had to settle for boneless pork chops. I guess I was really craving the juiciest, most flavorful (bone-in delivers more flavor.)
I wanted the pork chop for dinner and I didn’t want to do your typical starch and veggies as a side, so I decided to make a simple spiralized zucchini side dish. I’ve been really all about trying to make use of the summer produce and after all the sweet potato and rutabaga over the winter, I’ve been loving the lightness of zucchini noodles.
SO, I had some sundried tomatoes leftover from a salad I had made, and I decided to whip up a quick sundried tomato pesto, pairing perfectly with the simply cooked pork chop. If you have a grill, grill the pork chops for extra flavor – and summer ease.
This definitely satisfied the meat craving. I haven’t wanted steak or any serious beef, although sausage and lamb has been on my mind. I know friends who have odd pregnancy cravings like pickles dipped in almond butter, so I’m not complaining!
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Thyme Pork Chops with Sundried Tomato Zucchini Noodles
- 3-4 medium zucchini Blade D, noodles trimmed
- 4 boneless pork chops ½” thick
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon dried thyme
- 1/4 cup halved green olives
- salt and pepper
- For the sundried tomato pesto:
- ½ cup sundried tomatoes
- 2 small garlic cloves
- ½ cup packed fresh basil leaves
- 2 tablespoons grated parmesan cheese
- 1 tablespoon pine nuts
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- Preheat the oven to 400 degrees.
- Prepare the pesto. Place all of the ingredients for the pesto in a food processor and pulse until creamy. Transfer the pesto to a large mixing bowl and add in the zucchini noodles. Toss well to combine. Set aside.
- Brush the pork chops with the olive oil and season with thyme, salt and pepper.
- Heat a cast-iron or oven-safe medium skillet over medium heat. Once heated, add the pork chops to the pan and cook for 3 minutes per side until golden-brown. Transfer the chops to the oven and cook for another 7-9 minutes (if using a thermometer, chops should register at 140 degrees in the thickest part.) Remove the pan from the oven, scatter in the olives to let heat up, and let the chops and olives sit for about 5 minutes.
- Divide the zucchini noodle mixture onto two plates. Top each with a pork chop. Garnish with the heated olives.