Diabetic Living Diabetes What to Eat by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9781118119471
Publisher: John Wiley & Sons, Ltd.
Published: 2011-12-19T16:00:00+00:00

1. Preheat oven to 375°F. For stuffing, in a small saucepan heat oil over medium heat. Add onion and garlic to saucepan; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in stuffing mix, dried apricots, and sage. In a small bowl combine coriander, cumin, and paprika. Stir half of the coriander mixture into stuffing mixture. Drizzle with the water; toss gently to moisten.

2. Trim fat from chops. Using a knife, cut a pocket in each chop by cutting horizontally from the meaty side almost to the bone. Spoon stuffing evenly into pockets.* Secure with wooden toothpicks. Sprinkle tops of chops with salt and the remaining coriander mixture.

3. Coat an unheated very large oven-going skillet with cooking spray; heat skillet over medium-high heat. Add chops, seasoned sides down, to skillet. Cook about 2 minutes or until bottoms are browned. Turn chops over and place skillet in oven.

4. Bake chops, uncovered, for 25 to 30 minutes or until pork juices run clear (160°F). Remove toothpicks before serving.

*TEST KITCHEN TIP: When stuffing each chop, hold the chop upright with the bone side down so it is easier to reach the opening in the pocket.

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