Glazed Pork Chops with Caramelized Onions

These chops are in for a treat. Here is a great way to crank up the flavors.

• 4 pork loin chops, 1/2-inch thick
• 2 T. honey, low-calorie
• 1 medium onion
• 1/4 c. fresh sliced mushrooms
• 1/4 t. pepper
• 3 T. Dijon mustard
• 2 t. canola oil

Trim excess fat from chops. Heat a 10-inch sauté pan with canola oil. Brown chops on both sides in hot skillet. Remove chops. Add onions to the pan. Cook and stir over medium heat for 3 minutes. Add mushrooms and cook until tender. Push onions to the side of the skillet. Return chops to skillet. Combine mustard, honey, and pepper. Spread over chops. Cover. Cook over medium-low heat 15 minutes or until meat is tender.

Servings: 4

Per Serving: 271 Cal (33% from Fat, 49% from Protein, 18% from Carb); 33 g Protein; 10 g Tot Fat; 3 g Sat Fat;
12 g Carb

Happy Diabetic Chef Tip

These chops are in for a treat. Here is a great way to crank up the flavors.

• 4 pork loin chops, 1/2-inch thick
• 2 T. honey, low-calorie
• 1 medium onion
• 1/4 c. fresh sliced mushrooms
• 1/4 t. pepper
• 3 T. Dijon mustard
• 2 t. canola oil

Trim excess fat from chops. Heat a 10-inch sauté pan with canola oil. Brown chops on both sides in hot skillet. Remove chops. Add onions to the pan. Cook and stir over medium heat for 3 minutes. Add mushrooms and cook until tender. Push onions to the side of the skillet. Return chops to skillet. Combine mustard, honey, and pepper. Spread over chops. Cover. Cook over medium-low heat 15 minutes or until meat is tender.

Servings: 4

Per Serving: 271 Cal (33% from Fat, 49% from Protein, 18% from Carb); 33 g Protein; 10 g Tot Fat; 3 g Sat Fat;
12 g Carb

Happy Diabetic Chef Tip
Cut the salt in half in your favorite recipes. Most of the time this will not produce a noticeable taste change. Consider replacing part of the salt with an herb or spice, flavored vinegar, citrus juice, or peel. Garlic or onion power (not garlic or onion salt) work well in meats, soups, and sauces.

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