4 lean pork chops
8 Springs of fresh rosemary
2 tablespoons olive oil
Salt and pepper to taste
1. Rinse pork chops in water and pat dry with paper towels.
2. Prep your rosemary—simply run your fingers back-wards over the rosemary stems to remove the leaves from the twigs.
3. Place pork chops, rosemary and olive oil in a zip-lock bag , massage ingredients together and refrigerate for at least 1/2 hour or even over night.
4. Grill or broil until done— internal temp 170 degrees.
Nutrition Information (per pork chop)
Calories – 245; Total fat – 13g; Sat. fat—3g;
Cholesterol—76mg; Sodium—359 mg; Carbs—2gm; Fiber 1gm; Sugars—0gm; Protein— 34 gm.
Holiday Cranberry-Apricot Pork Roast with Potatoes
1 boneless whole pork loin roast (3 lbs)
4 medium potatoes, peeled and quartered
1 can (14 oz.) whole-berry cranberry sauce
1 can (15 oz.) apricot halves, drained
1 medium onion, quartered
½ cup chopped dried apricots
1 Tbsp. sugar
½ tsp. ground mustard
¼ tsp. cayenne pepper
1. Cut roast in half. Place potatoes in a slow cooker. Add the pork
2. In a blender, combine the cranberry sauce, apricots, onion, dried apricots, sugar, mustard, and cayenne. Cover and process for 30 seconds or until almost smooth.
3. Pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees and pork is tender
4. Remove pork and potatoes to a serving platter and bowl. Pour cooking juices into a pitcher; serve with meat and potatoes.
Makes 8 servings
Nutrition per serving: 433 calories; 8g fat (3g saturated fat); 85mg cholesterol; 35g protein; 56g carb; 4g fiber; 71mg sodium