This is a good recipe that I use often that I originally got from ‘The Art of Cooking for the Diabetic’. I have changed the original recipe somewhat to account for my own personal taste. I’ve added a touch of grated orange peel, as well as the lemon to give it an extra zing. You might even want to add a piece or two of orange slice to it.
2 teaspoons margarine
1 cup apple slices, from cored and peeled apples
1/2 teaspoon ground cinnamon
2 medium center cut pork chops – 1/2 inch thick and trimmed of fat
1/4 tsp. salt and 1/4 tsp. ground pepper
squeeze of lemon juice
1 tablespoon grated fresh orange rind (do not use white as this is bitter – orange zest only)
Squeeze or two of lemon juice to taste
Melt margerine in a large nonstick frying pan; squirt chops evenly with lemon juice: saute apples until tender but not too mushy. Sprinkle with cinnamon. Push apples aside or remove to serving platter. Fry the pork chops in liquid from the apples until almost done. Turn to brown both sides. Dust with salt and pepper. Cook until the chops are done. Don’t overcook as they will become tough and rubbery. Arrange the chops and serve apple fruit mixture over the top.
2 servings 1 serving: 1 chop plus 1/2 cup apples
Nutritive values Cho – 9g Pro 18g Fat 14g CAl – 236 Fiber 1.2 g Sodium – 338mg Chol 63mg
Food exchange per serving – 2 high fat meat exchanges plus 1/2 fruit exchange
For low sodium: omit salt