Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 414 |
| Total Fat | 18.5 g |
| Saturated Fat | 5.5 g |
| Sodium | 421 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 0.5 g |
| Protein | 33 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Canola oil | 2 teaspoons |
| Boneless pork chops | 2 (6-ounce) |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Orange juice | 3 tablespoons |
| Ground ginger | ¼ teaspoon |
| Apricot preserves | ¼ cup |
Directions
- Heat oil in a large nonstick skillet over medium heat. Season pork with salt and pepper, and then add to pan. Cook 5 minutes on each side, remove from pan, and set aside.
- Whisk together orange juice, ginger, and preserves in a medium bowl. Add mixture to pan, reduce heat, and cook 2 minutes, stirring constantly, Return pork to pan, cook 1 minute on each side, spooning sauce over pork as it cooks, until pork is cooked and heated through.
- Drizzle pork with remaining sauce and serve.
Exchanges
4 medium fat meats; 2 carbohydrates; 1 fat
Side Suggestions: Steamed Green Beans
In a small saucepan, bring about 1-inch of water to a boil. Add 2 cups trimmed green beans, cover, and steam about 6 minutes, until tender. Drain and toss with 1 teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste.
Side Suggestions: Long-grain and Wild Rice