Spinach Stuffed Pork Chops       


CarbsPerServing:12g carbs total



1/4 cup chopped onion

1 box frozen   spinach --

thawed and squeezed

2 cloves garlic -- minced


2 pounds pork tenderloin

1/4 cup vermouth

2 cloves garlic -- minced

3 tablespoons artificial sweetener

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon red pepper

3 tablespoons sugar free ketchup

2 teaspoons rosemary --fresh, finely chopped

How to Prepare:

cut tenderloin into 2 strips, lengthwise. Mix marinade and rub into meat.Refrigerate for 2-4 hours.

Place on roasting rack in pan. Roast for 35-45 mins or until juices run clear. Let stand 10

minutes, cut into slices and pour pan juices over meat.

2 tablespoons butter2 tablespoons water 1/4 cup olive oil 1/2 cup water

6 pork chops -- for stuffing

How to Prepare:

Saute onion and garlic in butter until soft. Add spinach and 2 tbsp water. Mix well and heat through. Stuff this mixture into the pocket of the pork chop. Close pock with toothpicks.Heat olive oil in skillet, add chops and borwn on both sides. Transfer to baking dish, adding 1/2 cup water. Bake for 1.5 hours or until chops are tender.

NOTES : Counts allow for 1 cup spinach, or 6 carbs -  adjust accordingly

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.