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Braised Pork Chops

Source of Recipe

Light & Tasty Magazine - online


Recipe Introduction

“I’m always looking for recipes that are low-calorie and sugar- and salt-free to fix for my husband—he’s diabetic and prone to high blood pressure,” writes Shirley A. of Arab, Alabama. Exchanges
Yield: 4 servings.

1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops (6 ounces each and
3/4 inch thick)
1 teaspoon olive or canola oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth

Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm.

Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

One serving (1 pork chop with 2 tablespoons gravy)equals: 180 calories, 9 g fat (3 g saturated fat), 67 mg cholesterol, 83 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein. ++++ Exchange: 3 lean meat.