Recipe: Onion Pork Chops for June and Marilyn

ONION PORK CHOPS

4 pork loin chops, cut 1/2 inch thick (1 1/4 to 1 1/2 lb. Total)
2 large onions, very thinly sliced and separated into rings (2 cups)
3 tbsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. black pepper
Steamed vegetables such as carrots and green beans

Trim fat from meat. Cook chops in a 12 inch nonstick skillet over medium-high heat for 4 mins. or until brown, turning once; remove and set aside.

Reduce heat to medium. Add onion to skillet; cook for 5 minutes or until browned, stirring only occasionally. Add pork and any juices to skillet on top of onions. Sprinkle with vinegar. Reduce heat to medium low. Simmer , covered for 3 to 5 minutes or until pork is tender and slightly pink in the center.

Transfer pork chops to a clean platter. With a slotted spoon remove onions and place on top of chops. Drizzle any cooking liquid over chops and onions; sprinkle with salt and pepper. Serve with steamed vegetables. Makes 4 servings.

207 cals., 6 g total fat (2 g. sat. fat.), 63 mg. Chol., 119 mg. Sodium, 10 g. carbs, 1 g. fiber, 26 g. protein

Source: Diabetic recipes 2003 Better Homes and Gardens (Diabetic recipes are another source for healthy recipes.)