Prep & Cooking Time: 40 min.
Yield: 3 servings
Serving Size: 3.000 ounces
1 cup canned, low sodium chicken broth
1 cup canned pineapple chuncks, including liquid
7 ounces raw pork chops, top loin, boneless
2 medium sliced carrots
1 raw, pressed garlic clove
1 cup raw, chopped scallions, including stems
1 cup sliced sweet red bell pepper
1 cup red wine vinegar
Directions:
1. Trim excess fat from pork, cut into chunck size pieces, set aside
2. In a bowl, mix vinegar, chicken broth, garlic and juice from canned pineapple
3. Using cooking spray, generously coat a fry pan, over medium heat add vinegar mixture, then pork. Sir frequently to be sure pork is covered with sauce
4. Increase heat to high, add remainder of ingredients and cook for 5-10 minutes, continually stirring
5. Reduce heat to low, allow to simmer. Before simmering, check for adequate juice, if not adequate, add 1/2 cup water and stir
6. Simmer for 10-15 minutes
Nutrition Facts
Per 3.000 ounces
Total Calories:
669
Carbohydrates:
17.70 g
Total Fat:
20.46 g
Protein:
97.76 g
Sat Fat:
7.06 g
Fiber:
2.82 g
Cholesterol:
245 mg
Sodium:
838 mg
Diabetic exchange:
Starch: 1.500
Meat: 3.000
Fat: 0.750
Fruit: 1.000
Vegetable: 3.500
