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Recipe: Berry Special Pork Chops

One week from today, we’ll be waking up from tryptophan-induced naps and looking into the refrigerator for round 3 of leftovers. If you have leftovers, but are a little tired of turkey, this recipe is definitely for you…

Berry Special Pork Chops

4 – 4 ounce loin chops, trimmed of fat
1⁄4 cup reduced sugar marmalade
4 packets artificial sweetener
3⁄4 cup fresh cranberries
1⁄4 teaspoon ground cloves
Non-stick spray

 Instructions:
  1. 1)  Wash cranberries and crush coarsely. Mix with marmalade, cloves and sweetener.
  2. 2)  Place cranberry mixture in baking dish sprayed with non-stick spray and top with pork loins. Cover.
  3. 3)  Bake at 325 degrees for 45 minutes. During the last 10 minutes of baking remove cover to brown chops.

4 servings

Calories: 176 Carbohydrate: 8 grams Fat: 5 grams Cholesterol: 72 milligrams Sodium: 58 milligrams Fiber: 1 gram

Exchanges: 3 very lean meats

Protein: 24 grams

 

Recipe Notes:

  1. This is an excellent dish to make in the fall when fresh cranberries are available.
  2. This is a nice dish to serve at a holiday dinner or as a break from all the turkey and ham.
  3. Reduced sugar marmalade often is lower in carbohydrate than fruit only marmalade. Read the label to be sure.
  4. Splenda or saccharin will stand up better when heated than aspartame or Equal.
  5. Pork loin is quite lean if it is trimmed well.
  6. This is an excellent dish to serve with baked sweet potatoes (or leftover sweet potato casserole).