5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
white whole-wheat flour or almond meal/flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup Splenda-sweetened orange marmalade
2 tbsp soy sauce
Rinse chops and pat dry with paper towels; sprinkle with the garlic powder and pepper. Dredge the seasoned chops through the flour to coat.
In a large nonstick skillet heat the canola oil over medium-high heat. Add the chops to the hot oil and cook until browned on both sides. Remove the chops and place on a heated platter; save drippings in skillet.
Add the onion to the skillet and sprinkle with the ginger; cook, stirring until tender. Stir in the marmalade and soy sauce. Return the pork chops to the skillet and spoon sauce over the chops to coat. Cover skillet and simmer chops in the sauce for 10 minutes or until cooked through.
1/2 tsp freshly ground black pepper
white whole-wheat flour or almond meal/flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup Splenda-sweetened orange marmalade
2 tbsp soy sauce
Rinse chops and pat dry with paper towels; sprinkle with the garlic powder and pepper. Dredge the seasoned chops through the flour to coat.
In a large nonstick skillet heat the canola oil over medium-high heat. Add the chops to the hot oil and cook until browned on both sides. Remove the chops and place on a heated platter; save drippings in skillet.
Add the onion to the skillet and sprinkle with the ginger; cook, stirring until tender. Stir in the marmalade and soy sauce. Return the pork chops to the skillet and spoon sauce over the chops to coat. Cover skillet and simmer chops in the sauce for 10 minutes or until cooked through.
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