Braised Pork Chops SUBMITTED BY: Shirley Antaya "'I'm always looking for recipes that are low-calorie and sugar- and salt-free to fix for my husband--he's diabetic and prone to high blood pressure,' writes Shirley Antaya of Arab, Alabama, who shared the recipe for these tender chops."
| PREP TIME | 5 Min | | COOK TIME | 55 Min | | READY IN | 1 Hr | INGREDIENTS - 1/2 teaspoon dried marjoram
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 4 bone-in pork loin chops, 3/4-thick each
- 1 teaspoon olive or canola oil
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/4 cup reduced-sodium chicken broth
DIRECTIONS - Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Nutritional Analysis: One serving (1 pork chop with 2 tablespoons gravy) equals 180 calories, 9 g fat (3 g saturated fat), 67 mg cholesterol, 83 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat. |
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