Pork salad with cabbage slaw ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boneless pork loin chops, cut 1 1/4\" thick (America's Cut) | |
| ¼ | teaspoon | Cracked black pepper |
| ⅛ | teaspoon | Ground nutmeg |
| 5 | cups | Preshredded coleslaw mix |
| 1 | cup | Coarsley chopped apple |
| 2 | slices | Turkey bacon or bacon |
| ⅓ | cup | Cider vinegar |
| ⅓ | cup | Apple juice |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Caraway seed Apple slices, opt. |
Directions
Sprinkle pork with pepper and nutmeg. Place meat on the unheated rack of a broiler pan. Broil 4-5" from heat 18-25 minutes or till no pink remains and juices run clear, turning once during cooking. Meanwhile, combine coleslaw mix and apple in large bowl; set aside. Cook bacon until crisp. Drain on paper towels. Crumble and set aside. Add vinegar, apple juice, honey, mustard, and caraway seed to skillet.
Bring to boiling. Pout vinegar mixture over coleslaw mixture; add bacon. Toss to mix. Arrange coleslaw mixture on individual plates.
Cut pork into ½" thick slices. Arrange pork slices on coleslaw mixture. Garnish with apple slices, if desired. 4 servings.
Per serving: 182 cal., 7g fat, 36mg chol., 174 mg sod., 21g carb., 3g fiber, 13g pro., 1 vegetable, ½ fruit and 1½ meat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95