Chops
4 pork chops (approximately 1-inch thick
salt to taste, optional
freshly ground black pepper to taste
olive or canola oil for brushing
Preheat grill to medium-high and brush with the oil.
Season pork chops with the salt and pepper; place on grill. Grill chops 8 to 10 minutes (or until done to your liking - internal temperature at least 145 degrees), turning once during grilling. Remove from the grill to a platter and tent the platter with foil; allow to rest for 3 minutes.
BBQ SAUCE:
1 tsp olive oil
1/2 yellow onion, chopped
1/4 cup ketchup
2 tsp Splenda brown sugar blend
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1/4 tsp cayenne pepper
Heat the oil in a saucepan over medium heat. Add the onion and saute until softened. Add the remaining ingredients and bring to a boil. Lower heat and simmer 15 minutes; remove from heat.
Once the sauce is cooled, puree in a blender or food processor.
To serve, place sauce over the pork chops.
Yield: 4 servings.
Source: My Diabetic Version of a National Pork Board's Recipe.
freshly ground black pepper to taste
olive or canola oil for brushing
Preheat grill to medium-high and brush with the oil.
Season pork chops with the salt and pepper; place on grill. Grill chops 8 to 10 minutes (or until done to your liking - internal temperature at least 145 degrees), turning once during grilling. Remove from the grill to a platter and tent the platter with foil; allow to rest for 3 minutes.
BBQ SAUCE:
1 tsp olive oil
1/2 yellow onion, chopped
1/4 cup ketchup
2 tsp Splenda brown sugar blend
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1/4 tsp cayenne pepper
Heat the oil in a saucepan over medium heat. Add the onion and saute until softened. Add the remaining ingredients and bring to a boil. Lower heat and simmer 15 minutes; remove from heat.
Once the sauce is cooled, puree in a blender or food processor.To serve, place sauce over the pork chops.
Yield: 4 servings.
Source: My Diabetic Version of a National Pork Board's Recipe.
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