4 (3/4-inch thick) bone-in center-cut pork chops
1/4 tsp salt
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard
Sprinkle the salt and pepper over the chops.
Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat. Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.
Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.
Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.
Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.
Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard
Sprinkle the salt and pepper over the chops.
Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat. Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.
Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.
Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.
Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.
Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.
This is the file photo.
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