Makes 4 servings
4 Three-ounce boneless Pork Chops
2 TB coconut Oil (or olive or other oil)
1 tsp Soy sauce
1/4 cup Cider Vinegar
4 packages Splenda
1 large raw onion.
Thinly slice onion.
Spray non-stick coating on large skillet,
and place on medium-high heat.
Melt oil in pan
Brown pork chops in heated oil over medium-high heat, turning once.
Combine soy sauce, cider vinegar and Splenda and pour over meat and drippings.
Separate sliced onion into rings and add to skillet.
Cover skillet and cook over low heat about 40-45 minutes or until tender.
Check occasionally, making sure heat isn't too high.
You want some of the tasty juices to remain in the pan.
1/4 of this recipe is one serving.
1 serving is:
Carbs: 2.8 grams
Protein 22.7 grams
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