| 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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