Recipe from the Illinois Council on Renal Nutrition. This sounds really good for a quick weekday supper. It seems like this would go well served over white rice. In fact, with so much water called for in this recipe, I'd think you could add 1/2 cup rice to the mixture before putting the lid on it, and letting the rice cook with the other ingredients.
6 pork loin or rib chops (3 oz. each)
2 tablespoons flour
2 teaspoons margarine or unsalted butter
1/2 teaspoon rosemary
1/2 teaspoon basil leaves
1 1/2 cups sliced onions
1/2 teaspoon sage
1 cup water
1 cup chopped tomato
1/8 teaspoon pepper
Coat chops with flour. Melt margarine or butter in a large, oven-proof skillet. Brown chops in margarine over medium-high heat. Add onions, sage, rosemary, basil, pepper and water. Cover and simmer 30 minutes or until chops are done. Makes 6 servings.
Calories: 210
Protein: 19 g
Sodium: 160 mg
Potassium: 390 mg
Phosphorus: 230 mg
Recipe from the Illinois Council on Renal Nutrition. This sounds really good for a quick weekday supper. It seems like this would go well served over white rice. In fact, with so much water called for in this recipe, I'd think you could add 1/2 cup rice to the mixture before putting the lid on it, and letting the rice cook with the other ingredients.
6 pork loin or rib chops (3 oz. each)
2 tablespoons flour
2 teaspoons margarine or unsalted butter
1/2 teaspoon rosemary
1/2 teaspoon basil leaves
1 1/2 cups sliced onions
1/2 teaspoon sage
1 cup water
1 cup chopped tomato
1/8 teaspoon pepper
Coat chops with flour. Melt margarine or butter in a large, oven-proof skillet. Brown chops in margarine over medium-high heat. Add onions, sage, rosemary, basil, pepper and water. Cover and simmer 30 minutes or until chops are done. Makes 6 servings.
Calories: 210
Protein: 19 g
Sodium: 160 mg
Potassium: 390 mg
Phosphorus: 230 mg