CRANBERRY PORK CHOPS

1/2 tsp pepper

1/4 tsp celery salt

4 boneless pork loin chops (about 12-oz total;) 

2 tsp cooking oil (I suggest olive oil)

1 large onion, sliced thin and separated into rings

2 tbsp water

3/4 cup cranberries

1/4 cup sugar (or equivalent of your favorite sugar substitute)3=

3 tbsp water

2 tbsp frozen orange juice concentrate, thawed

1 tsp finely shredded orange peel

1/2 tsp ground sage

1/4 tsp salt

In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in the hot oil until chops are browned, turning once. Carefully add the 2 tablespoons of water to the skillet. Cover and cook over medium heat for 15 to 20 minutes or until juices run clear (160-degrees on meat thermometer). Transfer chops to serving plate; keep warm. Remove onions from juices with a slotted spoon and set aside.

Meanwhile, for the sauce, in a medium saucepan, combine cranberries, sugar, the 3 tablespoons of water, orange juice concentrate, orange zest, sage and salt. Cook, stirring, over medium heat about 10 minutes or until the cranberry skins pop and the mixture thickens. Stir in the onions and heat through. Serve the sauce with the pork chops.

Yield: 4 servings  Per serving: 209 calories, 8g total fat (2g sat), 38 mg cholesterol, 264mg sodium, 22g carbs, 2g fiber, 13g protein

recipe and photo BH&G Diabetic Meals