The high-protein diet craze has come too late for the poor porker. Between the lard-loving years before World War II and Dr. Atkins, there has been a conscientious attempt to remove all fat from pork. If we had only known that Atkins could have saved us from the ultralean pig.
4 boneless pork loin chops, about 1 inch thick (about 5 ounces each)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon sugar-substitute
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Juice of 1 lemon
1 tablespoon soy sauce
- Combine mustard, paprika, sugar, salt, cayenne pepper, lemon juice and soy sauce in zip-top plastic bag or wide pan.
- Shake or stir to dissolve salt and sugar.
- Add the pork. (If using a pan, coat the chops on one side, then turn them over.
- You can chill these chops in the marinade overnight or all day, if desired; try to turn the chops once or twice if they're in a pan.
- If you're pressed for time, allow them to sit in the marinade 10 minutes or so, and begin heating the broiler.
- Move the oven shelf to about 4 inches from the broiler.
- Heat broiler to high.
- Put the chops on a rack over a pan.
- Broil 4 minutes.
- The pork chops should have some dark brown edges; if they don't, cook them another minute. (If the broiler hasn't been preheated, they'll take a little longer to cook.)
- Turn them, drizzle with marinade and broil 4 minutes more, or until cooked through.
- Serve with rice or noodles and a salad of sliced cucumbers and green onions dressed with sour cream (low-fat sour cream works).
Approximate values per serving: 172 calories, 7 g fat, 62 mg cholesterol, 25 g protein, 3 g carbohydrates, less than I g fiber, 525 mg sodium, 34 percent calories from fat.
From Gannett News Service
By Sarah Fritschner
(Louisville, Ky.) Courier-Journal