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Wednesday, May 28, 2008

*Chops And Cabbage* (Diabetic Recipe)

Hello, I dug out a recipe for those that get to eat pork chops. I hope you like this recipe. I haven't tried this one because I collected this before I couldn't eat this kind of meat. I'm just going to have to have a friend over for lunch someday and make this. I like cabbage and pork chops. Here it is.

*Chops And Cabbage* (Diabetic Recipe)

Servings: 4

4 Pork Chops, 4 oz. each, Trimmed Of Fat
4 Tsp. Dijon Mustard
½ Head (16 Oz.) Green Or Red Cabbage Cored And Thinly Sliced
2 Apples (granny Smith), Peeled And Grated + Slices
1/8 Tsp. Salt
1 Tbls. Canola Oil + A touch More
2 Tsp. Ginger, Grated Fresh
½ Tsp. Ground Cinnamon
1/8 Tsp. Ground Cloves
1 Tbls. Maple Syrup
2 Tsp. Cider Vinegar

Brush both sides of pork chops with mustard and put aside.
Mix cabbage, grated apple, and salt in a large bowl.
In a skillet with a lid, warm about a tsp. of oil over med-low heat.
Add the ginger, cinnamon, and cloves.
Stir about 15 seconds until you can smell a fragrant.
Add cabbage mixture and maple syrup.
Stir and reduce heat to low, cover and let cook until mixture is cooked through, about 30 minutes.
In the meantime heat 1 tbls. oil in a heavy skillet over med-high heat.
Place pork chops in a single layer.
Cook, turning halfway through and the juices run clear.
Uncover cabbage, stir in the vinegar, and turn heat up to medium.
Cook until liquid is mostly evaporated, about 3 to 5 minutes.
Serve each pork chop with even amounts of cabbage.
Garnish with slices of apple.

per serving; 280 cal, 27 g pro, 20 g carb, 11 g fat, 2.5 g sat fat, 70 mg chol, 4 g fiber, 368 mg sodium.

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