|Serving Size||½ of recipe|
|Total Fat||14 g|
|Saturated Fat||3.5 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||0.5 g|
Ingredients and Preparation
|Boneless pork loin chops (about ½ pound), visible fat trimmed||2|
|Garlic powder||½ teaspoon|
|Olive oil||1 tablespoon|
|Fennel seed||1 ½ teaspoons|
|White wine||4 ounces|
- Sprinkle both sides of pork with garlic powder and salt.
- Heat olive oil in a medium to large skillet over medium heat. Add pork chops to pan and sprinkle with fennel seeds on both sides.
- Cook for a few minutes on each side, until nicely browned.
- Reduce heat to low and then add wine to the pan. Simmer with lid on for 20 minutes, turning pork chops over half way through.
3.5 lean meats; 1 fat
Side Suggestions: Winter Vegetables.
Preheat oven to 400ºF. Mix ½ cup diced parsnip, 1 diced, medium carrot, ½ cup diced turnip, and 1 diced, medium white potato with 2 teaspoons olive oil. Place on heavy baking sheet or roasting pan. Bake for 30 minutes, or until vegetables are tender and slightly browned. Sprinkle with ¼ teaspoon salt and pepper to taste. Nutrition Info (for ½ of recipe): 161 calories; 28 g carbohydrate; 3 g protein; 5 g fat (0.5 g sat); 5.5 g fiber; 333 mg sodium. Exchanges: 2 vegetables; 1 starch; 1 fat.
Side Suggestions: Green Salad
Top bagged, prewashed mixed greens with your favorite dressing.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.