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Pork Chops For Diabetics

Sauteed Pork Chops With Apples Recipe - Eatingwell

Sauteed Pork Chops With Apples Recipe - Eatingwell

To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper. To prepare chops: Trim fat from chops. Brush 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Cover with plastic wrap; chill in refrigerator 1 hour. Preheat a large skillet over medium-high heat 2 minutes. Add the remaining 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook 7 to 10 minutes or until 145F, turning once. Transfer chops to a warm platter; cover and keep warm. Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. If desired, sprinkle with snipped thyme. Serve immediately. To make ahead: Prepare rub (Step 1); store in an airtight container for up to 3 months. Continue reading >>

Pork Chop Recipes Plus The Ultimate Guide To Cooking Them!

Pork Chop Recipes Plus The Ultimate Guide To Cooking Them!

A collection of fantastic Pork Chop Recipes from healthy to cheesy! Plus the Ultimate Guide on how to cook juicy tender and flavorful pork chops every time. Ive met very few chefs who enjoy cooking pork chops. Oh, theyre out there, its just that cooking pork chops and cooking them well can be one of the more difficult meats to master. Which makes finding truly great pork chop recipes difficult at times. A common myth when cooking pork chops is that the meat should be cooked all the way through with absolutely no pink color. Although this was the common way to cook pork for many years, the USDA lowered its safe cooking temperature to 145 degrees from the longstanding 160 back in 2011. This meant that pork could now be safely cooked to 135 degrees then left to rest after removing from the pan/oven/grill to allow carryover cooking to occur. The carryover cooking would then bring the pork chops to a safe 145 degrees with just a hint of juicy pink in the center. Many pork chop recipes youll find on the internet and in cookbooks that were written before 2011 still instruct the chef to cook their pork to that higher temperature typically resulting in a dry, flavorless pork chop. The great news is that you not only can cook your pork chops for less time and to a lower temperature but there are other ways you can ensure that your pork chop recipes come out juicy and flavorful every time. BRINING: Submerging pork (or other lean meats) into a saltwater mixture in order to help reduce moisture loss during the cooking process. Youve probably heard of or even done this with your Thanksgiving turkey, but did you know that it also makes a huge difference when cooking pork chops? Brining your pork chops for as little as 30 minutes can make a big difference. BRING IT TO ROOM TEMP: Youve Continue reading >>

Autumn Apple Pork Chop Skillet

Autumn Apple Pork Chop Skillet

When I think of fall cooking, apples and pork often come to mind. This easy, healthy-yet-hearty single skillet dish combines the two deliciously and the cooking time its just 15 minutes! The original recipe for this dish was kindly sent to me by a chef colleague of mine, and while I enjoyed it, big flavor-lover me wanted just a little bit moresomething. After a couple tries, I hit the mark when I added a touch of Dijon and a wee bit of butter to the tasty sauce that coats the pork and apples. To keep this recipe weeknight friendly, I opt for thin cut boneless pork chops to hasten the cooking time. Apple juice adds extra apple-licious flavor to the sauce and keeps them moist. If you dont want to buy a large container of juice, check the refrigerator case of your market. Many sell individual serving size bottles or cans of apple juice there (if not on the juice aisle). I like to serve this dish with noodles and a warm cabbage slaw that I make by sauting shredded green cabbage with a smidgeon of olive oil and then seasoning it with butter, salt and dried dill and/or celery seeds. My trick for soft silky cooked cabbage is to saut the cabbage for 3 to 4 minutes with about a teaspoon of oil and then to add a tablespoon of water to the pan, cover it, and let the cabbage steam for a minute or two before continuing to saut it for a few more minutes with a smidgeon of butter and the other seasonings. Continue reading >>

Baked Boneless Pork Chops In Tomato Sauce

Baked Boneless Pork Chops In Tomato Sauce

Baked Boneless Pork Chops in Tomato Sauce Baked Boneless Pork Chops in Tomato Sauce is a high-protein recipe youll find yourself making over and over again. These pork chops are juicy, tender, and full of flavor! These are truly the best oven baked pork chops Ive ever tried! I might be a little biased because its a recipe from my childhood, but if you try them, I think youll agree. My mom would drown the pork chops in this rich tomato, onion, and cheese sauce and they were absolutely divine! She made them for me last time I was in Denmark to visit her and I just had to make them myself after I got home so I could share them with you. The best thing about this recipe is the cooking method ensures juicy, tender pork chops that are full of flavor. I dont know about you, but Ive had some bad baked boneless pork chopsthey were tough, dry, and leathery. In other words, they were barely edible. How to makeBaked Boneless Pork Chops in Tomato Sauce To start, you sear four boneless pork chops (about 5 oz. each) in a pan for two minutes on each side until theyre light brown. (I know this is a baked boneless pork chops recipe, but this is a key first step. Its only four minutes!) Next, you place them in a deep baking pan while you simmer canned tomatoes with several other ingredients in the pan: onion, garlic, a chicken bouillon cube, and spices. This will become your tomato sauce. Once this combination is ready, you pour it over the seared pork chops. In this step, youre smothering those pork chops with moisture to ensure they turn out juicy and tender. After you have covered the pork chops with tomato sauce, add low-fat mozzarella on top (because everything is better with cheese, right?) and bake for 20 minutes at 395 F. See that low baking temperature? Thats another way to keep Continue reading >>

Italian Pork Chops | Diabetic Living Online

Italian Pork Chops | Diabetic Living Online

4 ounces dried orzo, cooked according to package directions Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. PER SERVING: 279 cal., 5 g total fat (2 g sat. fat), 60 mg chol., 323 mg sodium, 29 g carb. (4 g fiber, 8 g sugars), 28 g pro. Continue reading >>

Pork Loin, Pork Chops, And Pulled Pork: 8 Healthy Pork Recipes

Pork Loin, Pork Chops, And Pulled Pork: 8 Healthy Pork Recipes

Our Best Low-Carb Recipes: 30 Low-Carb Dinner Recipes, Desserts, and More Eating healthy has never tasted so good with this FREE eCookbook. From low-carb breakfast recipes to low-carb dinners and even low-carb desserts, you'll be able to stick to your healthy eating lifestyle with ease! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy Home > Pork > Pork Loin, Pork Chops, and Pulled Pork: 8 Healthy Pork Recipes Pork Loin, Pork Chops, and Pulled Pork: 8 Healthy Pork Recipes You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register If you are looking for easy pork recipes fit for diabetic living, look no further! We have plenty of healthy pork recipes that are not only delicious, but good for you, too. From low-carb pork recipes like our Herb-Crusted Pork Tenderloin to diabetic pork chop recipes like our Creamy Basil Pork Chops, we've got all the tasty bases covered! So clean off the counter, prep your ingredients and get ready for a meal to remember! Continue reading >>

Marinated Pork Chops

Marinated Pork Chops

Did you ever eat the BEST Pork Chop of your life and then decide that you needed to have another and try to make one at home? Me TOO! That is exactly what happened to me on Saturday night! That is why you are looking at Marinated Pork Chops on Loaves and Dishes on Tuesday! Sometime about Tuesday of last week I told the hubster that I just KNEW that he wanted to take me out on a date on Saturday to some place nice! Guess what? He didnt seemed surprised at all! (Ok, well, maybe a little). We ended up going to River Birch Lodge and whoot whoot and wow! Terrific food! I had the pork chop and oh man! So good! I totally recommend checking this place out the next time you are in Winston Salem. The yumtastic pork chop I had on Saturday inspired me to dig some chops out of the freezer for dinner on Sunday night! Is that like breaking some kind of dinner manners to eat the same thing two nights in a row? Nawww. It isnt. I was the only one eating Pork Chops on both nights so its ALL good! Here is the BEST NEWS OF ALL! The only thing required of you for these delicious pork chops is to put them in a plastic reseal-able bag with the tasty marinade at least 6 hours before you plan to eat them. The day before is fine too. Put all the stuff in the bag swish it around and plunk it in the fridge. Then when you are ready to eat get them out grill them or frying pan them till done. Easy. Delish. Your family will look at you with love and admiration! Get outta here they would do that anyway! But it never hurts to ply them with marinated pork chops too! Recipe inspiration for Marinated Pork Chops. I just told you! The delish, tasty, yummy and every other adjective that means addicting Pork chops at River Birch Lodge in Winston Salem, NC. (The ones I made actually tasted nothing like River B Continue reading >>

Diabetic Friendly Pork Chops Archives - Low Carb Scams

Diabetic Friendly Pork Chops Archives - Low Carb Scams

So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious . Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use and it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these chops are seriously damn delicious. The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick bone-in rib chop as thin ones tend to dry out quickly. You probably wont do this but I tend to eat my pork on the rather pinkish side which leaves them tender. This is also terrific with pork tenderloin. Pictured is the lower carb balsamic vinegar I use. Very recent true story: I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon. She quickly replied something like: What? You use $35.-$45 a bottle vinegar? I cant afford that. To which I replied: Are you nuts? No its about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli . As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly. Lightly salt & pepper both sides of your chops. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes. Place into oven and roast about 6-8 minutes. Mix balsamic vinegar, Just Like Sugar, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thi Continue reading >>

Busy-day Pork Chops Recipe

Busy-day Pork Chops Recipe

Busy-Day Pork Chops Recipe photo by Taste of Home Read Reviews Be the first to add a review It was time to use or lose some pork chops I had in the fridge, so I dressed them in bread crumbs and Parmesan and baked them up. Necessity sure is the mother of invention. Dee Maltby, Wayne, Ohio 4 boneless pork loin chops (4 ounces each) Preheat oven to 375. Place milk in a shallow bowl. In another shallow bowl, toss crumbs with cheese and seasonings. Dip pork chops in milk, then coat with crumb mixture. Place on a baking sheet coated with cooking spray; lightly spritz chops with cooking spray. Bake 8-10 minutes on each side or until a thermometer reads 145. Let stand 5 minutes before serving. Yield: 4 servings. Originally published as Busy-Day Pork Chops in Healthy CookingApril/May 2008, p23 1 pork chop: 178 calories, 7g fat (3g saturated fat), 57mg cholesterol, 207mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat. 4 boneless pork loin chops (4 ounces each) Preheat oven to 375. Place milk in a shallow bowl. In another shallow bowl, toss crumbs with cheese and seasonings. Dip pork chops in milk, then coat with crumb mixture. Place on a baking sheet coated with cooking spray; lightly spritz chops with cooking spray. Bake 8-10 minutes on each side or until a thermometer reads 145. Let stand 5 minutes before serving. Yield: 4 servings. Originally published as Busy-Day Pork Chops in Healthy CookingApril/May 2008, p23 Continue reading >>

Oven Barbecued Pork Chops | Diabetic Connect

Oven Barbecued Pork Chops | Diabetic Connect

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145F, 6 to 10 minutes. Serve the sauce over the pork chops. Tip:Check the sodium content of your favorite barbecue sauce if you have sodium sensitivitysome can be quite high. This recipe was developed with Annies Natural Hot Chipotle BBQ Sauce, which has only 240 mg sodium per 2-tablespoon serving. Continue reading >>

Diabetic Diet: Meat Choices

Diabetic Diet: Meat Choices

Meat (1 ounce = 7 grams of protein, 0 grams of carbohydrate, fat varies) One ounce of meat is about the size of your thumb; 3 ounces is the size of a deck of cards. No more thant 3 ounces of protein at a meal is recommended. (Try to eat meats from this page only; unfortunately, this means nothing fried.) Very Lean Meat Choices (0-1g fat/ounce and 35 calories) Poultry: Chicken or turkey (white meat, no skin), Cornish hen (no skin). Fish: Fresh or frozen cod, flounder, haddock, halibut, trout, lox, tuna fresh or canned in water. Shellfish: Clams, crab, lobster, scallops, shrimp. Game: Duck or pheasant (no skin), venison, buffalo, ostrich. Cheese: Fat-free (less than 1 gram of fat/ounce), low fat cottage cheese. Other: Processed sandwich meats with less than 1 gram fat or less/ounce, such as: deli thin, shaved meats chipped beef, turkey ham egg whites (2) egg substitutes, plain hot dogs, fat free sausage, fat free or less than 1 gram fat/ounce Lean Meat Choices (3g fat/ounce and 55 calories) Beef: USDA Select or Choice grades trimmed of fat such as round, sirloin, flank steak, tenderloin, roast (rib, chuck, rump); steak (T-bone, porter house, cubed); ground round. Pork: Lean pork such as fresh ham, canned, cured, or boiled ham, Canadian bacon, tenderloin, center loin chop. Lamb: Roast, chop or leg. Veal: Leap chop, roast. Poultry: Chicken, turkey (dark meat, no skin), chicken (white meat, with skin), domestic duck or goose (well-drained of fat, no skin). Fish: Herring (uncreamed or smoked), Oysters, Salmon (fresh or canned), catfish, Sardines (canned), tuna (canned in oil, drained). Game: Goose (no skin, rabbit). Cheese: 4.5% fat cottage cheese, grated parmesan, cheeses with 3 grams of fat or less/ounce. Other: Hot dogs with 3 grams of fat or less per ounce. Processed sand Continue reading >>

Baked Apple Pork Chops And Green Beans

Baked Apple Pork Chops And Green Beans

posted by Chungah on August 22, 2016 64 Comments A quick and easy sheet pan dinner that can be assembled ahead of time and baked right before serving. Easy peasy! Is it just me or am I the only one ready for autumn? And Im saying this as I am in Palm Springs in 110 degree weather. Literally. Maybe Im just excited about my recent trip to Chicago where I was lucky enough to preview the new Glade Autumn Collection at a one of a kind, interactive event, inspired by scent that tempted guests to discover the glamour and mystery of the season. My experience at the event and the collection really inspired me to step outside my comfort zone with this recipe. Seriously. Because you know Im allabout those chicken thighs. I was so inspired by the Glade Autumn Collection fragrances, particularly with Spiced Apple Magic, that I had to do something with apples, brown sugar, cinnamon and nutmeg. And what better combination of flavors to top off some beautifully seared pork chops completely rubbed with fresh sage? See, I told you. Im really going for it. The best part? The complementary side baked right alongside your main! To find your own inspiration, check out the other scents in the Glade Autumn Collection Wondrous Autumn Nights and Rich Pumpkin Dream and for more information, visit Glade on Facebook , Twitter , Instagram , Pinterest and YouTube . A quick and easy sheet pan dinner that can be assembled ahead of time and baked right before serving. Easy peasy! 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon ground cinnamon Pinch of nutmeg Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Melt butter in a large skillet over mediu Continue reading >>

Pork Chop Casserole - Diabetic Friendle Recipe

Pork Chop Casserole - Diabetic Friendle Recipe

PORK CHOP CASSEROLE - DIABETIC FRIENDLE Recipe One bite of these tender pork chops smothered in a creamy sauce will astound you. Serve this with your favorite vegetable, bread and beverage. I have adapted this recipe for a diabetic friendle one. The original was posted in the Taste of Home by Nancy Duty in 1996 and photo also. Feel free to use any of the below tags. Click one to add it. 6 bone-in pork loin chops ( -inch thick and 8 -oz each ) 1 can ( 10-3/4 -oz ) condensed cream of mushroom soup, undiluted ( low-fat if you can find it ) 1 can ( 2.8-oz ) french-fried onions, divided 1 can ( 2.8-oz ) French-fried onions , divided shopping list In a large plastic resealable bag, combine the flour, salt and pepper. Add one pork chop at a time, and shake to coat. In a large skillet; cook pork chops in oil for 4-5 minutes on each side or until meat is no longer pink. Place in a single layer in an un-greased 13-inch x 9-inch baking dish. In a bowl, combine the soup, cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned. Serve. NOTE: Do not have the nutrition information at this time. Will amend the recipe when I have it. Also I have modified the original recipe to a Diabetic Friendly one. Continue reading >>

Maple And Apple Pork Chops

Maple And Apple Pork Chops

Preparation time: 3 minutes. Cooking time: 15 minutes. 2 small apples (22 1/2 inches in diameter) Spray large skillet with nonstick cooking spray. Heat over medium heat, then add pork chops to pan so that they are not touching each other. Brown pork chops on both sides, approximately 2 minutes on each side. Core apples (leaving skin on), then dice to yield approximately 1 1/2 cups. Sprinkle apples into hot skillet. In a small bowl, combine maple-flavored syrup and water and stir until well combined. Pour liquid into skillet, and cover. Cook approximately 57 minutes on medium heat until pork chops are cooked through and internal temperature is 160F. Yield: 4 servings. Serving size: 3 1/2 ounces meat. Calories: 262 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 80 mg, Sodium: 88 mg, Fiber: 1 g Exchanges per serving: 4 lean meat, 1 fruit. Carbohydrate choices: 1. This recipe was developed by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Braised Pork Chops | The Decadent Diabetic

Braised Pork Chops | The Decadent Diabetic

Chefs Note: I like to do this recipe with chops still on the bone I think it adds more flavor to the dish. You need pork chops that are on the thick side (1 -1 inches) or the dish will be dry. Canned San Marzanno tomatoes are now readily available at most local stupidmarkets They too have more flavor BUT if you cant find them use the best quality diced tomatoes you grocer carries. Better yet make you own oven roasted tomatoes. 4- Pork chops approx. 1 - 1 inches thick 2 cloves (or more) or garlic (grated or minced) Salt and pepper to taste (and your doctors instructions) cup Diced San Marzanno tomatoes (drained of excess liquid) In a bowl, combine half the oil, oregano, basil, garlic salt and pepper. Rub into the meat. In a separate bowl, combine the remaining oregano, basil, garlic salt and pepper with the tomato. Pre heat a saut pan to medium high. Add the remaining oil and place the pork chops in the pan making sure they have room to brown. Lower the heat to medium low and cook for 3-4 minutes per side. Remove the chops. Place in a baking dish. Add the chicken broth and scrape up browned bits. Add the sauce to the chops. Bake in the oven for 18-12 minutes. Spoon the tomato mixture over the chops. Return to the oven and heat for 2 more minutes until the tomatoes are warmed through. Continue reading >>

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