| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Weight, Watchers | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork loin chops, boneless |
| 1/4 | ts | Pepper |
| 1/8 | tb | Nutmeg, ground |
| 5 | c | Coleslaw mix, prepared |
| 1 | lg | Apple, coarsely chopped |
| 2 | sl | Turkey bacon |
| 1/3 | c | Cider vinegar |
| 1/3 | c | Apple juice |
| 1 | tb | Honey |
| 2 | ts | Honey mustard |
INSTRUCTIONS
Sprinkle chops with pepper and nutmeg. Place on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 18 to 25 minutes or till no longer pink, turning the chops once. Combine cabbage mixture and the chopped apple in a large bowl; set aside. Cook bacon in a medium skillet till crisp. Drain bacon, crumble, and set aside. Add vinegar, apple juice, honey, and mustard to skillet; bring to boiling. Pour over coleslaw mixture; add bacon. Toss to mix. Arrange coleslaw mixture on individual serving plates. Cut pork into 1/4 inch thick slices. Arrange pork on top of coleslaw mixture. Recipe by: BH&G&G Posted to MasterCook Digest V1 #214 by susan <susan@powersite.net> on Feb 22, 1997.
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