Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Raspberry Pork Chops*




Source of Recipe


recipe by Janette Hutchings, from "Taste of Home" magazine


List of Ingredients




Prep Time: 20 Mins

4 boneless pork loin chops (5 oz. each)
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup seedless reduced sugar raspberry jam
1 tablespoon prepared mustard

In a large skillet over medium heat, brown pork chops in oil on both both sides. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10 to 15 minutes or until juices run clear. Remove chops and keep warm. Cook sauce over high heat until reduced by half, stirring occasionally. Spoon over pork chops.
Yield: 4 servings

Nutritional analysis: 1 pork chop with 4-1/2 teaspoons sauce prepared with reduced-sugar jam equals 266 calories, 12 g fat (3 g saturated fat), 83 mg cholesterol, 111 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein

Diabetic Exchanges: 3 1/2 lean meat, 1 fat, 1/2 fruit





Recipe