Pork, known as the other white meat, is a good choice for
diabetics and is healthy for all. The recipes in this article offer a
variety of way to prepare chops that are not only tasty but suitable for
everyone including diabetics.
PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
4 lean boneless pork chops
1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa
3/4 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro
In a small bowl combine the garlic, salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a rub. Rub this mixture all over the pork chops.
Heat the oil in a large heavy skillet over medium-high heat and add the chops. Cook the pork chops 5 minutes per side, lowering heat if necessary. Remove the chops to a plate. Remove fat and bits from the pan and return the chops with any juices on the plate.
Add the beans, salsa, and corn to the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15 minutes until sauce is hot and chops are cooked through. Remove to serving platter and sprinkle with the chopped cilantro.
ROSEMARY-SOY CHOPS
These pork chops are also good grilled.
1/2 cup reduced-sodium soy sauce
1/4 cup water
3 tbsp brown sugar*
1 tbsp dried rosemary
4 boneless pork loin chops (about 1 1/2 lbs total)
In a gallon-size resealable plastic bag combine the soy sauce, water, brown sugar, and rosemary. Add the pork chops to the marinade mixture and seal bag. Turn bag over a couple of times to coat well; refrigerate 3 hours.
Drain the marinade and discard. Place the pork chops in a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, for 30 to 35 minutes at 350 degrees. Chops are not done until juices run clear!
*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.
ORANGE-SOY PORK CHOPS
5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup sugar-free 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.
Enjoy!
PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
4 lean boneless pork chops
1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa
3/4 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro
In a small bowl combine the garlic, salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a rub. Rub this mixture all over the pork chops.
Heat the oil in a large heavy skillet over medium-high heat and add the chops. Cook the pork chops 5 minutes per side, lowering heat if necessary. Remove the chops to a plate. Remove fat and bits from the pan and return the chops with any juices on the plate.
Add the beans, salsa, and corn to the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15 minutes until sauce is hot and chops are cooked through. Remove to serving platter and sprinkle with the chopped cilantro.
ROSEMARY-SOY CHOPS
These pork chops are also good grilled.
1/2 cup reduced-sodium soy sauce
1/4 cup water
3 tbsp brown sugar*
1 tbsp dried rosemary
4 boneless pork loin chops (about 1 1/2 lbs total)
In a gallon-size resealable plastic bag combine the soy sauce, water, brown sugar, and rosemary. Add the pork chops to the marinade mixture and seal bag. Turn bag over a couple of times to coat well; refrigerate 3 hours.
Drain the marinade and discard. Place the pork chops in a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, for 30 to 35 minutes at 350 degrees. Chops are not done until juices run clear!
*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.
ORANGE-SOY PORK CHOPS
5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup sugar-free 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.
Enjoy!
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