Spiced Pork Scallops with Fruit Chutney - 33g Carbs, 4g Fiber
From The Sugar Solution Diet From Prevention
This entree is a bargain, and a nice change during the holiday season.
1 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 well-trimmed boneless pork chops (1 lb)
2 Tbsp butter
1 small onion, coarsely chopped
2-3 small tart apples, cored and cut into 3/4" chunks
1/3 cup dried apricots, halved
1/4 cup pitted prunes, halved
1/4 cup water
3 Tbsp frozen apple juice concentrate
In a cup, combine the cumin, coriander, and cinnamon. Reserve
1/2 teaspoon for the chutney. Stir the salt and pepper into the
spice mixture in the cup. Rub over both sides of the chops. Place
the chops on a plate, cover, and let stand at room temperature.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan
over medium-high heat. Add the onion and cook, stirring frequently,
for 3 minutes, or until soft.
Add the apples, apricots, prunes, water, apple juice concentrate,
and the reserved 1/2 teaspoon spice mixture. Bring to a boil over
high heat. Reduce the heat to low, cover, and simmer, stirring
occasionally, for 20 minutes, or until the fruit is very tender
and the juices have thickened into a glaze. Remove from the
heat and cover to keep warm.
Melt the remaining 1 tablespoon butter in a large nonstick skillet
over medium-high heat. Add the chops and cook for 6 minutes,
turning once, or until a thermometer inserted in the center of
a chop registers 160 degrees F and the juices run clear. Serve
the pork with the chutney.
Makes 4 servings
Nutrition:
320 Calories, 25g Protein, 33g Carbs, 4g Dietary Fiber,
11g Total Fat, 5g Saturated Fat, 90mg Cholesterol, 271mg Sodium
Exchanges: 2 carbs (2 fruit), 3 meat