Pork Chops and Vegetables a la Mexicana*
Source of Recipe
American Diabetes Association One Pot Meals for People with Diabetes
List of Ingredients
1 tbsp olive oil
4 (4 oz) boneless loin pork chops, trimmed of excess fat
1/2 tsp mild to medium-hot chili powder
1/2 tsp dried thyme leaves
1/4 tsp salt
1 (8 oz) no-added-salt or regular tomato sauce
1/4 cup mild or medium-hot salsa or picante sauce
1 (14 oz) pkg frozen (thawed) corn, celery, bell pepper, and
black bean medley or another simlar frozen vegetable medley (such as
corn, lima beans and sweet peppers)
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add
the pork chops and sprinkle on one side with half the chili powder,
thyme and salt. Turn over and sprinkle the remaining seasonings on
the second side. Cook the chops, turning occasionally, until well
browned on both sides, 6 or 7 minutes. Lower the heat slightly. Stir
1/3 cup water, then the tomato sauce and salsa into the skillet. Turn
the chops to coat with the sauce. Adjust the heat so the sauce
simmers gently, and cook 8 minutes longer. If the pan begins to boil
dry, stir in a few teaspoons water as needed. Stir the vegetables
into the pan and continue cooking until the vegetables and chops are
just cooked through, 5 to 7 minutes longer; if necessary, stir in a
little water to keep the pan from boiling dry. Taste and add more
salt, if desired.
Serves 4 (1 pork chop and about 3/4 cup vegetable mixture)
Exchanges: 1/2 Starch; 4 Lean Meat; 1 Vegetable
308 Calories;10g Fat;7g Fiber;71mg Chol;318mg Sodium;16g Carbs;30g Protein
Recipe
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