Basil Pork Chops
Yield: 4 servings
4 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black pepper
Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.
1 Serving: 1 Chop Plus 1 Tbsp. Sauce
Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol
Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.
Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.
Courtesy of Shareware RECIPE CLIPPER 1.1
Posted from the Echos Library 04/19/94 by Frank Skelly
444 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black pepper
Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.
1 Serving: 1 Chop Plus 1 Tbsp. Sauce
Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol
Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.
Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.
Courtesy of Shareware RECIPE CLIPPER 1.1
Posted from the Echos Library 04/19/94 by Frank Skelly
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