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Paprika Pork Chops

Source of Recipe

Diabetic Newsletter - e-mail
Exchanges
Serves: 4

- 4 pork loin chops, about 1/2 inch thick
- 1 teaspoon vegetable oil
- 2 medium-size onions, sliced
- 1-1/4 cups canned Italian plum tomatoes, with liquid
- 2 teaspoons hot or sweet Hungarian paprika
- 1 garlic clove, minced
- 1 teaspoon caraway seeds
- 4 small new potatoes, thinly sliced
- 1 small green bell pepper, cut in 1-inch pieces

Trim any fat from pork chops. In a large non-stick skillet, heat oil and brown chops about 5 minutes on each side. Remove and keep warm. In same skillet, saute onions about 3 minutes. Add tomatoes and liquid, paprika, garlic and caraway seeds. Bring to a boil, reduce heat, cover and simmer 10 minutes.
Add potatoes, bell pepper and pork chops; cook 20 minutes.

Per Serving: (1 pork chop): Calories: 313, Cholesterol: 77 mg, Carbohydrate: 22 g, Protein: 26 g, Sodium: 315 mg, Fat: 14 g ++++ Exchanges: 1 Starch/Bread, 1 Vegetable, 3 Meat, 1/2 Fat