Lemon-Raspberry Glazed Pork Chops

Lemon-Raspberry Glazed Pork Chops

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From: Diabetic Living Magazine

Simple skillet chops shine with an easy sweet-tart glaze in this quick but company-worthy entree.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 bone-in pork chops, cut about ½-inch thick about 1¼ pounds)
  • ¼ to ⅓ cup seedless raspberry fruit spread (see Tips)
  • 3 tablespoons hickory smoke-flavored barbecue sauce
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • Nonstick cooking spray

Preparation

  • Prep

  • Ready In

  1. Trim fat from pork chops; set aside. In a small bowl, combine the fruit spread, barbecue sauce, and lemon peel; set aside.
  2. In a small bowl combine black pepper, salt, and allspice. Sprinkle evenly over both sides of pork chops. Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Cook the pork 3 to 4 minutes on each side or until just beginning to brown. (Note: it will still be slightly pink in center). Remove the pork and set aside on separate plate.
  3. Add the fruit spread mixture to the same skillet. Cook and stir until heated through. Add the pork chops and cook 1 to 2 minutes or until pork chops are glazed, turning occasionally. Place on serving platter and spoon any remaining glaze in pan over all.
  • Tips: For a sweeter, thinner glaze, use ⅓ cup fruit spread.

Nutrition information

  • Serving size: 1 pork chop and 2 tablespoons glaze
  • Per serving: 179 calories; 3 g fat(1 g sat); 0 g fiber; 14 g carbohydrates; 22 g protein; 0 mcg folate; 67 mg cholesterol; 11 g sugars; 45 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 1 mg iron; 359 mg sodium; 370 mg potassium
  • Carbohydrate Servings: 1

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