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Oven BBQ Pork Chops 
(makes 6 servings)

1 1/4 lbs (6 small)  Pork loin chops 
 1/3 cup  Ketchup 
1/4 cup  Cider vinegar 
1 clove Garlic, minced 
1 tbsp.  Splenda 
2 tsps.  Worcestershire sauce 
1/4 tsp.  Tabasco sauce 
1/2 cup  Onions, chopped 
2 Green or red peppers, sliced 

Trim fat from porkchops. Place in a single layer in a 9 x 13" non-metal baking dish. In a small bowl combine ketchup, vinegar, garlic, Splenda, worcestershire sauce, & tabasco. Pour over chops and marinate in refrigerator for 1 hour or more. 

Preheat oven to 350°F. 

Sprinkle pork chops with onions and peppers, cover with foil and bake for 30 minutes. 

Uncover, turn chops over. Continue baking, uncovered, for 20 minutes. 

Exchanges for each serving of one pork chop: 1/2 Fruit  1/2 Fat  3 Very lean meat 

7g Carbohydrate, 20g Protein, 6g Fat, 165 cal (7g available Carbohydrates)

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Teriyaki Pork Chops
(makes 4 servings)
4  Pork loin chops 
1/2 tsp  Ginger, ground 
1/2 tsp  Garlic powder 
1 Red pepper, thinly sliced 
2 Carrot, shredded 
4 Green onions, chopped 
1/4 cup  Orange juice 
1/4 cup  Teriyaki sauce 
2 tsp  Cornstarch
1/4 tsp Tabasco sauce

Trim fat from pork chops. Sprinkle both sides with ginger & garlic. Preheat a heavy non-stick skillet over medium-high heat. Add pork chops and cook 10 to 15 minutes turning once, until browned outside & cooked through. Remove from pan and keep warm. 

Add red pepper, shredded carrot & green onion to same pan. Stir-fry over medium heat 2-3 minutes or until tender crisp. 

In a small bowl combine orange juice, teriyaki sauce, cornstarch & tabasco sauce; add to vegetables. Cook and stir until thickened and bubbly. Spoon over pork chops to serve. 

Nutritional Analysis Per Serving: Each serving of 1 kabob: 
10g Carbohydrate   21g Protein   6g Fat   183 cal 

Exchanges: 2 Vegetable  2 1/2 Lean meat

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Chinese Pork Chops
(makes 5 servings)
1 egg
3 tablespoons soy sauce
1 tablespoon water 
6 lean pork loin chops
3 tablespoons wheat germ
1/4 teaspoon dried ginger
1/2 teaspoon garlic powder
1/4 cup bread crumbs

Beat egg, soy sauce, water, garlic powder, and ginger in a fllat pan or dish. Mix bread crumbs and wheat germ in another flat dish. 

Dip pork chops into egg mixture, then in bread crumb mixture, coating both sides. 

Place on baking sheet sprayed with no stick spray. Bake in 350 degree oven for 30 minutes. Turn chops carefully and bake 20 minutes more, or until tender.

Nutritional Information: 1/2 starch/bread exchange;
3 medium-fat meat exchanges; 280 Calories; 29 g protein; 14 g fat; 
8 g carbohydrate; 799mg sodium; 118mg cholesterol.

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