Makes 3 servings
|1||teaspoon Chinese five-spice powder*|
|1/2||teaspoon salt substitute|
|1/2||teaspoon black pepper|
|3||center-cut pork loin chops (4 to 5 ounces each), trimmed of fat|
|2||teaspoons olive oil|
|1||large Granny Smith apple, cored and sliced|
|2||tablespoons chopped shallots|
|1/2||head red cabbage, grated (about 4 cups)|
|1||teaspoon sucralose-based sugar substitute|
|1/2||teaspoon red wine vinegar|
|1/2||teaspoon lemon juice|
|1/3||cup sugar-free applesauce (optional)|
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
- Mix five-spice powder, salt substitute and pepper in small bowl. Sprinkle mixture evenly over pork chops; set aside. Heat oil 1 minute in large heavy nonstick skillet over medium heat. Place pork chops in skillet; barown 2 minutes on each side. Reduce heat to low. Cover; cook 15 to 20 minutes, turning occasionally until internal temperature of chops reaches 140°F.
- Place apple, shallots and margarine in another large nonstick skillet. Cook and stir over medium heat 4 to 5 minutes. Add cabbage, sugar substitute, vinegar and lemon juice. Cook and stir until cabbage is wilted and tender. Season to taste with additional salt substitute and black pepper.
- Serve pork chop with 1 cup cabbage mixture. Garnish with 2 tablespoons sugar-free applesauce, if desired.
|Calories from Fat||37 %|
|Total Fat||10 g|
|Saturated Fat||2 g|
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