- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons sugar
- 1/8 teaspoon red pepper flakes
- 2 boneless pork chops, trimmed of fat (8 ounces total)
Combine vinegar, soy sauce, mustard, sugar, and red pepper flakes in small bowl. Stir until well blended. Reserve 1 tablespoon marinade; refrigerate until needed.
Place pork in large resealable food storage bag. Pour remaining over pork. Seal bag; turn to coat. Refrigerate 2 hours or up to 24 hours.
Spray grill pan with nonstick cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork 4 minutes on each side or until just slightly pink in center. Place on plates; top with reserved 1 tablespoon marinade.
Yield: 2 servings. Serving size: 3 ounces cooked pork and 1 1/2 teaspoons sauce.
Nutrition Facts Per Serving:
Calories: 196 calories, Carbohydrates: 8 g, Protein: 26 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 63 mg, Sodium: 653 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 3 Meat.
Copyright Diabetic Cooking.