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Peppered Pork Cutlets w/Onion Gravy -- e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Peppered Pork Cutlets w/Onion Gravy -- e-w
Serves: 4

1/2 tsp. paprika
1/2 tsp. ground cumin
Pinch red Pepper
1/4 tsp. black pepper
4 boneless pork cutlets (4 oz. each), trimmed of fat
2 c. thinly sliced onion
2 T. flour, ‘divided
1-1/2 tsp. low-sodium chicken bouillon granules
3/4 c. warm water
3 T. nonfat milk

Combine the first 4 ingredients in a small bowl. Sprinkle mix over cutlets; press to form spice crust.

Coat large nonstick skillet with nonstick cooking spray and place over medium heat. Add pork, spice crust side down, cook 3-4 minutes. Remove from skillet and set aside, spice crust side up. Increase heat to medium-high and coat skillet again with cooking spray. Add onion, stir and cook 4 minutes. Sprinkle with 1-1/2 T. flour, stir to coat. Dissolve bouillon granules in warm water, stir mixture into onions. Bring to a simmer, stir and cook 2 minutes. Add pork cutlets. Stir and cover. Simmer 20 minutes or until internal temperature of meat is 160º.

Place pork on platter. Mix milk and remaining 1/2 T. flour in a small bowl until smooth; then pour mixture into pan; cook 1 to 2 minutes. Serve with onion gravy.

One serving equals: 216 calories…7 gm fat (2 gm saturated)…12 gm carbohydrate…72 mg cholesterol…2 gm fiber…25 gm protein…56 mg sodium +++EXC: 2 vegetable…3 meat +++WWP: 5