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| h2u > Health Library |
Apricot-glazed Pork ChopsAdapted from CooksAid.com | 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 | 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.
4 medium fat meats; 2 carbohydrates; 1 fat 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. 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 © EBSCO Publishing. All rights reserved. |
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