Ingredients

1/4 cup fat-free milk

1/4 cup grated Parmesan cheese

1/4 cup seasoned bread crumbs

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

4 boneless pork loin chops (4 ounces each)

Cooking spray

Directions

Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.

Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.

Nutritional Facts1 pork chop equals 178 calories, 7 g fat (3 g saturated fat), 57 mg cholesterol, 207 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchange: 3 lean meat.

Ingredients

1 boneless whole pork loin roast (3-1/2 to 4 pounds)

1 tablespoon canola oil

1 medium onion, chopped

1 celery rib, cut into 1-inch pieces

1 envelope brown gravy mix

1 cup water

1 cup unsweetened apple juice

1/2 cup unsweetened applesauce

2 teaspoons Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon pepper

Directions

Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker.

In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast. Yield: 12 servings.

Nutritional Facts3 ounces cooked pork with 1/3 cup juices equals 204 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 294 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein.

Ingredients

3/4 cup unsweetened apple juice

2 tablespoons sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 boneless pork loin roast (about 3 pounds), halved

7-1/2 teaspoons cornstarch

3 tablespoons cold water

Directions

In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.

Nutritional Analysis:One serving (prepared with light soy sauce) equals 292 calories, 212 mg sodium, 101 mg cholesterol, 9 gm carbohydrate, 36 gm protein, 12 gm fat, trace fiber. Diabetic Exchanges:4-1/2 lean meat, 1/2 starch.

Ingredients

1 boneless pork roast (about 3 pounds)

1 can (8 ounces) tomato sauce

3/4 cup soy sauce

1/2 cup sugar

2 teaspoons ground mustard

Directions

Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160°-170°. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy. Yield: 8 servings.

Ingredients

2 tablespoons olive oil

1 tablespoon ranch salad dressing mix

2 teaspoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon pepper

1 boneless whole pork loin roast (2-1/2 pounds)

1 cup water

Directions

Combine the first five ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour water into pan.

Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Yield: 8 servings.

Alternate Directions:

Cut roast in half. Rub seasonings over roast. Place in 5 quart slow cooker and pour water over roast.  Cook for 8-9 hours.

Nutritional Facts4 ounces cooked pork equals 212 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 248 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.

Ingredients

4 teaspoons butter, softened

2 teaspoons minced chives

2 teaspoons dried parsley flakes

1 teaspoon minced garlic

1/2 teaspoon pepper

4 boneless pork loin chops (4 ounces each)

1 egg

1 teaspoon water

1/2 cup all-purpose flour (for low carb skip flour)

1/2 cup dry bread crumbs (for low carb substitute pork rinds)

2 tablespoons canola oil

Directions

In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks.

In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs.

In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear. Yield: 4 servings.

Ingredients

4 boneless butterfly pork loin chops (1 inch thick)

2 tablespoons vegetable oil

1 large onion, chopped

8 medium fresh mushrooms, sliced

1/4 cup water

2 teaspoons prepared mustard

1/2 teaspoon salt

1 tablespoon all-purpose flour

1/2 cup sour cream

Hot cooked noodles

Directions

In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender.

Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm.

Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles. Yield: 4 servings.