Difference between revisions of "Basil Pork Chops"
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* 1 tsp coarsely ground [[black pepper]] | * 1 tsp coarsely ground [[black pepper]] | ||
| − | == | + | == Procedures == |
Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of [[water]] if necessary to prevent burning. 1 serving: 1 chop plus 1 tbsp. sauce nutritive values per serving: 3 gm. Carbohydrates; 25 gm. Protein; 14 gm. Fat; 240 calories; 0.7 gm. Fiber; 521 mg. Sodium; 91 mg. Cholesterol food exchange per serving: 3 medium-fat exchanges + 1 vegetable exchange. Low-sodium diets: omit [[salt]]. Substitute unsalted [[V-8 juice|V-8 Juice]]. | Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of [[water]] if necessary to prevent burning. 1 serving: 1 chop plus 1 tbsp. sauce nutritive values per serving: 3 gm. Carbohydrates; 25 gm. Protein; 14 gm. Fat; 240 calories; 0.7 gm. Fiber; 521 mg. Sodium; 91 mg. Cholesterol food exchange per serving: 3 medium-fat exchanges + 1 vegetable exchange. Low-sodium diets: omit [[salt]]. Substitute unsalted [[V-8 juice|V-8 Juice]]. | ||
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:V-8 juice Recipes]] | [[Category:V-8 juice Recipes]] | ||
Latest revision as of 07:09, 14 July 2012
Ingredients
- 4 lean center-cut Pork chops
- (1 ¼ lbs.)
- 1 cup V-8 Juice
- 1 tsp dried basil
- 1/2 tsp salt
- 1 tsp coarsely ground black pepper
Procedures
Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning. 1 serving: 1 chop plus 1 tbsp. sauce nutritive values per serving: 3 gm. Carbohydrates; 25 gm. Protein; 14 gm. Fat; 240 calories; 0.7 gm. Fiber; 521 mg. Sodium; 91 mg. Cholesterol food exchange per serving: 3 medium-fat exchanges + 1 vegetable exchange. Low-sodium diets: omit salt. Substitute unsalted V-8 Juice.
