I’ve been on a latin kick this week due to an influx of fabulous latin flavor ingredients. In particular I had some chayote squash I had no idea what to do with. So in that vein I sort of threw together this Mexicanish themed lasagna. Well that was a huge disaster. So my plan B was these Hawaiian Pork Chops. They’re easy, tender, and very low fat and low ca. I was so pleased with how these turned out and how much food I was able to have for under 700 calories for dinner.
- 4 lean, boneless pork chops (about 1 pound)
- 4 slices of fresh pineapple (about 3 oz. each)
- 1 onion, sliced
- 1/3 cup teriyaki sauce
- 4 oz. sliced mushrooms
- 1 Tablespoon of corn starch
- Pour a bit of flour into a plate and dredge each chop through it until lightly coated.
- Layer on bottom of crock pot.
- Top each chop with a slice of pineapple.
- Layer the onion over the pineapple.
- Pour the teriyaki over the top.
- Cook on low for about 5-6 hours, throwing in the mushrooms during the last hour.
- Mix the cornstarch with a bit of cold water until smooth, then add to the liquid in the crock pot and allow to thicken for about 5 minutes.
- Serve on a bed of rice.
This makes 2 servings of 2 chops/pineapple slices/veggies per person on a bed of 1 cup of brown rice for 628 calories and 7.2 grams of fat.