4 pork chops, 1/2-inch thick
2 slices turkey bacon, cut into pieces
3/4 lb fresh green beans, trimmed
2 tbsp water
1 tbsp reduced-sodium soy sauce
2 tsp canola or olive oil
3 tbsp no-sugar-added apple butter
3 tbsp water
1 cup cherry tomatoes
In large nonstick skillet cook the bacon according to the package directions; set aside.
While the bacon cooks, put the green beans into a 2-quart casserole dish with a lid. Add the 2 tablespoons of water and cook on high for 4 to 5 minutes, stirring once. Drain the beans and set aside.
Brush the soy sauce onto the pork chops. Using the same skillet you used for the bacon, heat the canola or olive oil over medium heat. Add the pork chops and brown them on both sides.
Once the chops are browned, add the apple butter and the 3 tablespoons of water and reduce the heat to low. Simmer the mixture and chops, covered, for 5 minutes.
Add the drained green beans, tomatoes, and cooked bacon to the skillet and cook, uncovered, around 5 minutes until heated through and chops are done.
4 servings of 1 pork chop and 1 cup of the veggie mixture.
Per serving: 307 calories, 7 g (3 g sat)fat, 83 mg chol, 309 mg sodium, 26 g carbs, 4 g fiber, 33 g protein
Diabetic exchanges: 1 veg, 1 1/2 carbs, 4 lean meat
Carb choices: 2
Note: File Photo