Today our diabetic recipe is a wonderful pork dish from Liberty Medical. To complement the rich, slightly sweet red pepper flavor of paprika, serve these chops with grilled tiny new potatoes and a salad of mixed baby greens, sweet onion and tomatoes with sherry vinaigrette.
Ingredients
2 boneless top loin pork chops cut 3/4-inch thick (about 10 to 12 ounces total)
Nonstick cooking spray
1 t. paprika
½ t. ground coriander
¼ t. salt
¼ t. ground cumin
¼ t. ground cinnamon
Directions
1. Combine rub ingredients in small bowl. Trim visible fat from pork chops, if necessary. Place each chop on a large piece of plastic wrap. Sprinkle and rub spice mixture evenly on both sides of chops. Wrap tightly in the plastic wrap; refrigerate for 1 to 3 hours.
2. Lightly coat cold grill rack with nonstick spray. Preheat grill to medium-high for direct grilling.
3. Grill chops, uncovered, for 8 to 10 minutes or until internal temperature of pork reaches 155° F, turning chops over halfway during grilling. Transfer chops to platter. Loosely cover with foil; let rest for 5 minutes.
Additional Information
Serving: 1 pork chop
Nutritional Facts: Calories 180, Fat 7g, Saturated fat 2.5g, Cholesterol 70 mg Sodium 290 mg, Total carbohydrates 1g, Fiber 1g, Protein 27g
Diabetic Exchanges: 4 lean meat
