1 T. olive oil

1/2 C. cider vinegar

1/2 tsp. ground pepper

1/4 tsp. ground cloves

1 T. tomato paste

3 T. Splenda

2 tsp. grated gingerroot

2 tsp. lemon juice

1/2 tsp. salt

1/4 C. finely diced celery, including leaves

 

Place oil in heavy skillet over medium high heat and heat until searing hot. Place chops in the skillet and brown both sides of the chops, about 4 minutes per side. While chops are browning, combine vinegar, pepper, cloves, tomato paste, Splenda, gingerroot, lemon juice and salt in a blender or processor, cover, and process for 5 seconds to blend. When chops are browned on both sides, pour the sauce over them in the skillet. Scatter the diced celery over the chops, reduce the heat to low, cover partially and simmer for 5 minutes. To serve, transfer pork chops to a serving platter and pour the sauce over the chops, scraping bottom of the skillet for the extra crunchies and sauce. To garnish, arrange parsley or celery leaves on outer rim.

 

Yield:

Calories:

Fat:

Fiber: