Brown Italian

Brown Italian

Enjoy a meal of Italian Pork Chops finished off with a tasty Diabetic Friendly Butterscotch Pudding

These Italian Pork Chops get their name from the Italian-style tomatoes, mozzarella cheese, garlic, oregano, etc.  They are simple and easy to make and they are a healthy entree to serve your family and friends.  This one dish offers meat, dairy, and an assortment of vegetables.  Serve with some brown rice and add this Butterscotch Pudding for dessert.  This is a meal even the diabetics can enjoy!

ITALIAN PORK CHOPS

6 to 8 lean pork chops

flour for dredging

salt to taste

pepper to taste

2 to 3 tablespoons canola oil for browning

1 green bell pepper, diced

1 can (8-oz) sliced mushrooms

1 medium onion, diced

1 can (approx 1 lb) Italian style tomatoes

1 tbsp oregano

1 cup shredded Mozzarella cheese

1 clove garlic, minced

Salt and pepper pork chops; dredge in flour.  In a large skillet over medium high heat, heat the oil.  Shake excess flour from chops and add to the hot skillet.  Brown chops on both sides; remove from skillet to a baking dish.  In the skillet, saute the bell pepper, mushrooms, and onion until almost tender.  Add the tomatoes, mushrooms, and oregano.  Simmer mixture for 5 minutes to blend the flavors.  Pour tomato sauce mixture over the pork chops in the casserole dish.  Bake at 350 degrees for 1 hour.  Remove from oven, top with the cheese and return to the oven for 5 minutes or until the cheese is melted.

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend.  Add the evaporated milk and egg gradually; whisk constantly.  Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened.  Remove pan from the heat.  Add the vanilla extract and whisk until combined.  Pour pudding evenly into 4 pudding cups.  Allow to cool then refrigerate 1 hour to 3 days.  Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

Enjoy!

About the Author

For more of Linda's diabetic recipes and information visit her blog at http://diabeticenjoyingfood.squarespace.com

Betty's Spaghetti with Italian Sausage and Peppers Recipe