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Sweet and Sour Pork
Sweet and Sour Pork
Serves 4
4 boneless pork chops, about 1 pound
1/4 cup rice vinegar
3 tablespoons low sodium soy sauce
1 tablespoon honey
1/2 teaspoon hot pepper sauce, or to taste
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
Chopped cilantro—OPTIONAL
In small bowl, mix together vinegar, soy sauce, honey and hot pepper
sauce; set aside.
Heat both the sesame and vegetable oils in a skillet over medium-high
heat. Add the pork chops and cook for about 2 minutes on each side, or
until nicely browned. Add garlic and ginger; cook for 3 minutes,
stirring constantly—make sure the garlic and gingerroot don't get too
browned or they will be bitter. Reduce heat to low.
Add the vinegar mixture, then cover and cook until chops are finished,
about 10 minutes. Uncover, remove chops from skillet and keep warm.
Cook sauce for 2 to 3 minutes, or until slightly thickened. Pour sauce
over pork chops and garnish with chopped cilantro, if desired.
Per Serving: 200 Calories; 9g Total Fat; 22g Protein; Trace Dietary
Fiber; 7g Carbohydrate; 67mg Cholesterol; 840mg Sodium Food Exchanges:
0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates.
LC SERVING SUGGESTIONS: Serve on a bed of raw spinach. The heat from
the pork will wilt it perfectly. Add baked Hubbard squash if you can
find it (low in carbs like spaghetti squash). Start your squash before
you start cooking anything. It takes a little while to cook.
SERVING SUGGESTIONS: Add brown rice.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
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