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Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Original recipe
- Makes 6 servings
- 6 pork chops, bone-in or boneless 
- 2 tablespoons oil
- salt and pepper, to taste
- ½ cup cider vinegar
- ½ cup water 
- ¾ cup granular Splenda or equivalent liquid Splenda
- 1 teaspoon soy sauce
- 2½ ounces onion, sliced thin, 1 small
- ½ teaspoon xanthan gum
- Season pork chops with salt and pepper.
- Brown on both sides in hot oil in a large nonstick skillet with a lid.
- Mix vinegar, water, Splenda and soy sauce; pour over chops.
- Scatter onions on top.
- Cover and simmer, turning occasionally, 45 minutes.
- Remove pork chops from pan and keep warm.
- Lightly sprinkle the xanthan gum over the pan juices and quickly whisk in.
- Simmer until thickened and serve sauce over chops.
- ↑ I had better luck fitting all the pork chops in the pan if I removed the bones first.
- ↑ Instead of the water in the sauce, I used some brewed cranberry apple herbal tea and it gave it a wonderful flavor. Because the cider vinegar has such a strong flavor, the tea didn't really make it taste more like apple, but it gave it a richer, more complex flavor. Simply brew 1 cup of Bigelow Cranberry Apple herbal tea as directed on the package and use ½ cup of the unsweetened tea in place of the water in the recipe. Note that some kinds of apple-flavored herb teas have spices added. This particular flavor does not. It just has a fresh apple flavor.
Nutritional information Edit
- With granular Splenda: 335 Calories | 26g Fat | 19g Protein | 5g Carbohydrate | trace Dietary Fiber | 5g Net Carbs
- With liquid Splenda: 323 Calories | 26g Fat | 19g Protein | 2g Carbohydrate | trace Dietary Fiber | 2g Net Carbs