Low Carb Vegetable Medley with Pork Chops

This side dish is our favorite way to fix summer vegetables. Yes I know that I put corn into the mixture, but every once in a while it is nice to have corn in our low carb way of eating. You can substitute it with peppers, eggplant or many low carb veggies, but the corn makes the dish. Now In the video I only cooked 2 pork chops just enough for my husband and myself, but because there are no carbs in the porkies you can cook as many as you would like.
There are enough vegetables for six servings.

1 med zucchini

1 cup green beans

1 cups corn

1small red onion

1 glove garlic

1 tbls butter

1 tbls olive oil

10 cherry tomatoes

1 tbls basil and parsley

Season Salt

Pork Chops

1 medium sweet onion

2 gloves garlic

1 tbls olive oil

Season Salt

In a frying pan heat olive oil add sweet onion, cook till transparent, sprinkle season salt on both sides of pork chops add to frying pan, cook on both sides.

Remove onion and meat and wrap in foil to keep warm.

Using the same frying pan 2 tablespoons olive oil add garlic, red onion, green beans, add butter, cover cook till tender.

Remove lid, add corn, small zucchini, sprinkle with season salt, turn off burner add basil and parsley.
Place vegetable on plate adds fresh tomatoes; add pork chop and onions on top.

Makes 6 servings

Yield: 24.5 net carbs per servings

Stay healthy and live well!