| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Diabetic, Meats, Vegetables, Main dish |
8 |
Sweet ones |
INGREDIENTS
| 8 |
|
Pork chops (1/2 inch thick) |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Butter or margarine |
|
|
Salt and pepper to taste |
| 2 |
c |
Apple juice, divided |
| 2 |
lb |
Small red potatoes |
| 1 |
lb |
Small whole onions =OR=- |
| 1 |
sm |
Jar whole onions, drained (16 oz.) |
| 1 |
lb |
Carrots, peeled cut into 3 inch pieces |
| 6 |
c |
To 8 C Shredded cabbage |
INSTRUCTIONS
Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.
Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.
SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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