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Pork Chops w/Red Cabbage & Apples -- e-w

Source of Recipe

Best Recipes – Diabetic Cooking 2003
Pork Chops w/Red Cabbage & Apples -- e-w
Serves: 3

1 tsp. Chinese five-spice powder
1/2 tsp. ground black pepper
1/2 tsp. salt substitute
3 center-cut pork chops (4 to5 oz. each), trimmed of fat
2 tsp. olive oil
1 large Granny smith apple, cored and sliced
2 T. chopped shallots
1/2 head red cabbage, grated (about 4 cups)
1 tsp. stick margarine
1/2 tsp. red wine vinegar
1/2 tsp. lemon juice
1 tsp. Splenda Granular
Optional: 1/3 c. sugar-free applesauce

Mix the first 3 ingredients together. Sprinkle mixture evenly over pork chops and set aside. Pour oil into a heavy nonstick skillet and place over medium heat 1 minute. Place pork chops in center of hot skillet and sear on both sides, turning after 2 minutes. Reduce heat to low and cover. Cook 15-20 minutes over low heat, turning chops several times to cook evenly. Internal temperature should reach 140º.

Place apple and shallots in nonstick skillet with margarine. Stir and cook 4 to 5 minutes. Add cabbage, vinegar, lemon juice and Splenda. Stir and cook until cabbage is wilted and tender. Season with pinch salt substitute and black pepper.

Serve pork chop with 1 c. cabbage and apple mixture. Garnish with 2 T. sugar-free applesauce, if desired.

1 pork chop with 1 c. cabbage mixture w/o optional item equals: 236 calories…10 fat (2 gm saturated)…16 gm carbohydrate…47 mg cholesterol…5 gm fiber…22 gm protein…89 mg sodium ++++EXC: 1 vegetable…1/2 fruit…3 meat +++WWP: 5