Low Carb Pork
From
www.carb-lite.au.com
Cajun Grilled Chops
Amount Measure Ingredient -- Preparation Method
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4 pork center loin chops -- boneless 1 1/2" 37mm thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon sage -- rubbed
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill
over medium-high heat 7-8 minutes per side, turning once.
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Per serving: 233 Calories (kcal); 15g Total Fat; (56% calories from fat); 23g Protein; 2g Carbohydrate; 75mg Cholesterol; 410mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Caribbean Pork Kabobs
Amount Measure Ingredient -- Preparation Method
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1 pound pork tenderloin -- 500g cut into 1" 25mm cube
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons splenda
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper -- ground
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
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Per serving: 159 Calories (kcal); 4g Total Fat; (23% calories from fat); 24g Protein; 6g Carbohydrate; 74mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
Cider-Glazed Pork Chops
Amount Measure Ingredient -- Preparation Method
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2 tablespoons flour
1/4 teaspoon fresh ground black pepper
for the sauce
1/3 cup apple cider
1/3 cup water
2 tablespoons balsamic vinegar -- or red-white vineg
2 teaspoons ground sage
4 pork chop, R-T-C -- trimmed
2 teaspoons olive oil
On a sheet of waxed paper, combine flour and pepper. Mix well. To prepare sauce, in a small bowl, combine cider, water, vinegar, cornstarch, and sage; mix well. Set aside. Dredge pork chops in flour mixture, tapping off excess and turning to coat. In a large skillet, heat oil over medium heat. Add pork chops and cook, turning once, until no longer pink, about 15 minutes. Transfer chops to a serving plate;cover with foil to keep warm. Add cider mixture to skillet, stirring constantly, until mixture thickens,about 2 minutes. Spoon cider glaze over pork. Serve immediately.
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Per serving: 321 Calories (kcal); 24g Total Fat; (67% calories from fat); 19g Protein; 6g Carbohydrate; 75mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Jerk Ribs
Amount Measure Ingredient -- Preparation Method
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2 pounds pork backribs -- 1k
2 tablespoons minced onion -- dried
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon splenda
2 teaspoons black pepper
1 teaspoon cayenne
In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about
1 1/2 hours (OR roast ribs on rack in shallow pan in 350ºF oven for 1 1/2 hours). Cut into 1- or 2-rib portions to serve.
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Per serving: 168 Calories (kcal); 13g Total Fat; (72% calories from fat); 9g Protein; 2g Carbohydrate; 46mg Cholesterol; 470mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Sticky Pork Ribs
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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2 kilograms Pork spareribs -- 4lb 4 racks
2 tablespoons tomato paste
2 tablespoons tomato sauce
2 tablespoons soy sauce
1 teaspoon grated lemon rind
1/4 cup lemon juice
1 tablespoon brown sugar
1 teaspoon cracked black pepper
1 teaspoon ground allspice
1/4 teaspoon chili powder
2 cloves garlic -- crushed
You will need one large lemon for this recipe. Pork ribs can be precooked and marinated a day ahead. Add ribs to a large pan of boiling water, simmer uncovered for about 10 minutes or until just cooked through. Drain, cool. Omit this step if using a covered barbecue. Combine the remaining ingredients in a large flat dish, add the ribs and coat
them in marinade. Cover, refrigerate for three hours or overnight. Remove the ribs from marinade, reserve marinade. Cook the ribs on a heated oiled barbecue or grill plate until browned all over and heated through, brushing with reserved marinade occasionally. Or cook the ribs, following manufacturer’s directions, in a covered barbecue using indirect heat for about 30 minutes or until the ribs are cooked through.
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Per serving: 918 Calories (kcal); 73g Total Fat; (72% calories from fat); 54g Protein; 8g Carbohydrate; 242mg Cholesterol; 864mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
( a little higher in fat.. but I am sure you can Tweek the recipe!!)
Lime-Grilled Pork Chops
Amount Measure Ingredient -- Preparation Method
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4 pork chops -- boneless center-cut
for the marinade
1/3 cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon lime zest
1/4 teaspoon freshly ground black pepper
lime slices for garnish
To prepare marinade, in a shallow glass dish, combine lime juice, vinegar, honey, lime peel, and pepper. Mix well. Reserve 1/4 cup of marinade. Add pork chops to the remaining marinade in a dish, turning to coat. Cover tightly with plastic wrap and refrigerate for 30 Minutes. Heat a charcoal grill until coals form white ash, or preheat a broiler or gas grill to medium. Remove pork chops from marinade. Discard marinade in a dish. Place pork chops on grill rack or broiler pan. Brush with some reserved marinade. Grill 5 inches 125mm from the heat, brushing with remaining marinade and turning once, until cooked through and no longer pink, about 18 to 20 minutes. Place pork chops on a serving platter. Garnish with lime slices. Serve Immediately.
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Per serving: 255 Calories (kcal); 15g Total Fat; (52% calories from fat); 23g Protein; 7g Carbohydrate; 74mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
week of june 21-28th PORK 
