Pork Chops w Lime Curry Sauce - 21g Carbs, 0g Fiber, 18g Sugar
{Suggestion: Leave the "2 Tbsp honey" out or use a suitable
substitute or even the "Artificial Honey" instead... just
remember the "Artificial Honey" has sugar alcohols which can
cause digestive upset. Also, leave the "1/4 tsp salt" out...
since the chicken stock has some sodium even though it is low
sodium this will still be plenty. Take Care, Gloria}
From: www.drgourmet.
Special Diet Information - -
Coumadin (Warfarin):
This recipe is safe for Coumadin (warfarin) users.
Lactose:
Avoid this recipe if you are lactose intolerant.
Sodium:
This is a low sodium recipe.
GERD / Acid Reflux:
No specific GERD triggers.
Gluten Sensitivity:
This recipe is safe for those who are sensitive to gluten.
Servings: 2
Serving size: 4oz pork with sauce
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers, especially as sandwiches.
Serve with Mashed Yams or Thick Cut Yam Fries
AND Serve with Sauteed Spinach or Parmesan Squash
2 tsp olive oil
1 lime (juiced)
2 Tbsp honey
1/2 tsp curry powder
1/4 tsp salt
Fresh ground black pepper (to taste)
Spray olive oil
2 4oz center cut pork chops
1/4 cup low sodium chicken stock
2 tsp butter
Mix together the olive oil, lime juice, honey, curry powder, salt and
pepper in a stainless steel or glass bowl. Add the pork chops and turn
them to coat well with the marinade. Place in the refrigerator and let
the pork marinate at least 30 minutes. Turn the pork about every
10 – 15 minutes.
Place a large skillet in the oven and preheat the oven to 375 degrees F.
When the oven is hot, spray the pan lightly with olive oil. Add the
pork chops. Reserve the marinade.
Cook the pork chops on the first side for about 7 – 10 minutes and
then turn. Cook for another 7 – 10 minutes until the chops' internal
temperature is at 145 degrees F.
Remove the pan and set it on the stove over medium-high heat. Set the
pork chops on a cutting board or plate to rest.
Add the remaining marinade and the chicken stock to the pan. Deglaze
the pan by scraping the bottom gently with a wooden spatula. Let the
liquid come to a slow boil and reduce the sauce until there is about
1/4 cup. Add the butter, and when it is melted, divide the sauce
evenly over the pork chops and serve.
Servings: 2
Serving size: 4 oz pork with sauce
Nutrition per Serving:
321 Calories, 141 Calories from Fat, 16g Total Fat, 6g Saturated Fat,
72mg Cholesterol, 352mg Sodium, 21g Total Carbs, 0g Dietary Fiber,
18g Sugars, 25g Protein, Vitamin A 3%, Vitamin C 16%, Calcium 2%,
Iron 7%, Vitamin K 4mcg, Potassium 553mg, Magnesium 29mg
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