1 (15 oz) can unsweetened apricot halves (undrained)

6 pork chops (1/2 inch thick), trimmed of fat

1 Tbsp light margerine01/4 c celery, chopped

2 1/2 c uncooked instant rice

3/4 c hot water

1/4 c golden raisins

1/4 tsp salt

1/4 tsp white pepper

1/4 c slivered almonds

In blender, puree the apricots until smooth; set aside.  In a nonstick skillet over medium heat, brown pork chops in  margerine for 2 to 3 minutes on each side; remove and keep warm.

In the same skillet, saute celery until tender.  Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil.  Remove from the heat; stir in almonds.  Pour into an ungreased 13 X 9 X 2 inch casserole.  Place pork chops on top.  Cover and bake at 350   degrees F for 15 to 20 minutes, until pork chops are no longer pink inside and the rice is tender.  Yield 6 servings.

Diabetic exchanges : 3 medium fat meat, 1 starch and 1 fruit

ENJOY!!


About the Author

Theresa was diagnosed with type 2 Diabetes Fall 2009.

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