| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 4 |
|
Lean boneless pork chops; trimmed |
| 4 |
c |
No-yolk egg noodles |
|
|
Diced red or green bell peppers for garnish |
| 1/4 |
c |
Dry sherry or apple juice |
| 2 |
tb |
Firmly packed dark brown sugar |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Crushed hot red pepper flakes |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Source: Healthy Meals in Minutes
1.. To prepare the sauce, in a small bowl, combine sherry, brown sugar, soy
sauce and hot red pepper flakes. Set aside.
2.. In a large nonstick skillet, heat oil over medium high heat. Add chops;
cook until browned, about 2 minutes each side.
3.. Pour the sauce over chops. Reduce heat to low; cover and simmer until
cooked through, about 10 minutes. Add water, if needed, to keep sauce from
cooking down too much.
4.. While chops are simmering, cook the noodles according to package
directions, but do not add salt. Drain well and place on serving plates.
5.. Using tongs, place pork chops over noodles; cover to keep warm. In a
small bowl, combine cornstarch and water; stir into sauce in skillet. Cook
over medium heat until thickented, about 1 to 2 minutes. Pour sauce over
chops. Garnish with bell pepper and serve.
Serves: 4
Calories: 373 (22% from fat) Carbohydrates: 38g Protein: 31g Sodium: 387mg
Fat: 8g Cholesterol: 108mg
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Mar
7, 1998
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”