Chinese Pork Chops Diabetic Food

CHINESE PORK CHOPS (DIABETIC)

Steps:

• Beat egg, soy sauce, water, garlic powder, and ginger in a flat pan or dish.
• Mix bread crumbs and wheat germ in another flat dish.
• Dip pork chops into egg mixture, then in bread crumb mixture, coating both sides.
• Place on baking sheet sprayed with no stick spray. Bake in 350 degree oven for 30 minutes.
• Turn chops carefully and bake 20 minutes more, or until tender.

DIABETIC HERB ROASTED PORK CHOPS

Steps:

• Preheat the oven to 400F; coat an 8-inch square baking dish with cooking spray.
• Combine the lemon juice, scallions, garlic, rosemary, and pepper in a shallow dish; dip each pork chop into the mixture to coat completely then place in the baking dish.
• Lightly coat the chops with cooking spray and bake for 15 to 20 minutes, or until desired doneness.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

GRILLED CHINESE PORK CHOPS

Steps:

• Prepare the pork chops by removing all of the fat.
• Then poke both sides of each chop with a fork.
• Place the chops in a container with a tight fitting lid to be marinated.
• In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
• Pour the marinade over the pork chops and stir them to coat.
• Place them in the refrigerator and marinate overnight.
• When you are ready to cook the chops, pre heat the grill to medium high.
• Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
• Reserve the marinade in the container and let the pork chops sit for 2 minutes.
• After 2 minutes, rotate the chops, don't flip them yet.
• Just turn them to make nice grill marks on the one side.
• Then using the reserved marinade, lightly baste each pork chop.
• Let them cook another 2 minutes and then flip them.
• Lightly baste again with the remaining marinade.
• After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
• After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
• Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

CHINESE PORK CHOPS

Steps:

• Mix all ingredients, except crumbs and chops.
• Marinate chops in mixture for a minimum of 3 hours.
• Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

CHINESE PORK CHOPS

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.