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Pork Chops & Fettuccine

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Pork Chops & Fettuccine

3 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Pork Chops & Fettuccine
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 722kcal


  • 4 ounce fettuccine pasta, dry
  • 4 none pork chop, boneless
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground
  • 2 large egg
  • 1 cup bread crumbs, seasoned
  • 4 tablespoon olive oil
  • 2 cup spinach
  • 1 cup arugula
  • 1 cup grape tomatoes
  • 1/4 cup Italian dressing, low fat
  • 1 medium grapefruit
  • 1 cup strawberries


  • Cook fettuccine as directed on package. Set aside covered.
  • Pound out pork chops to 1/4 inch thick. Season with salt and pepper. In a shallow dish, whisk eggs. In a separate shallow dish, add bread crumbs. Dip both sides of each pork chop into egg wash (allow excess to drip off) and then into bread crumbs. Set aside on a clean plate.
  • Heat 1 tablespoon of oil in a large skillet over medium. Add pork chops and cook until golden brown, about 5 minutes per side. Use more oil if needed. Remove from skillet onto a paper-lined plate.
  • In a large bowl, toss spinach, arugula and tomatoes with dressing. Quarter the grapefruit wedges and mix in a bowl with sliced strawberries.
  • Serve pork with fettuccine, salad and fruit on the side.
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Calories: 722kcal | Carbohydrates: 54g | Protein: 53g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 217mg | Sodium: 965mg | Fiber: 5g | Sugar: 11g

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