- 12 cherries, stemmed and pitted
- 4 ounces unsweetened apple juice
- 1–1 1/4 pounds boneless lean pork chops
- 1/4 teaspoon thyme
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 tablespoon cornstarch
Combine cherries and apple juice in a small saucepan over low heat for 15 minutes. While cooking sauce, heat grill. Grill pork chops approximately 3–4 minutes on each side until cooked through (internal temperature should be 160˚F). Pour hot apple juice and cherries into a small food processor and add thyme, honey, balsamic vinegar, and cornstarch. Pulse a few times. Add sauce back to saucepan over low heat and stir until thickened, about 3 minutes. Pour sauce (approximately 1/2 cup) evenly over cooked pork chops and serve.
Yield: 4 servings. Serving size: 1 pork chop with sauce.
Nutrition Facts Per Serving:
Calories: 187, Carbohydrates: 11 g, Protein: 29 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 263 mg, Fiber: 0 g
Exchanges per serving: 4 lean meat, 1 fruit. Carbohydrate choices: 1.
This recipe was developed by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky. She is the author of 50 Things You Need to Know About Diabetes, published in 2009 by the American Diabetes Association.