Sweet & Sour Pork Chops

- POSTED ON: Apr 05, 2011

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:

Calories: 289
Carbs: 2.8 grams
Protein 22.7 grams


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Existing Comments:

On Apr 05, 2011 Karen925 wrote:
That looks delicious. I like the use of Splenda as the sweetner. I also like how everything does not work out perfectly all the time. Life is like that in all areas. It is how we chose to recover from the unexpected that gives meaning. The white plates against the beautiful fabrics is a lovely detail.

On Apr 05, 2011 Dr. Collins wrote:
             Thanks Karen for your kind words. I greatly appreciate your feedback. I feel very comfortable with my articles, but this video and pictorial sharing is very new to me. I am finding it a great deal of fun. My son-the-web-genius is sometimes appalled that I'm posting videos with mistakes instead of doing retakes until I "get it right". But I figure that I'm not perfect in life, and if my viewers were with me in my kitchen watching me cook---like I imagine is happening---, they'd see the real me...errors and all. Also re-shooting again and again to get an "error free" video makes the process so difficult that it takes the fun right out of it for me. And although I hope to help others here, my primary motive for this site is to help me with my own weight maintenance.

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