Grilled Pork Chop and Pear Salad - 20g Carbs, 4g Fiber

Servings: 4
Contains Nuts, Contains Dairy, Contains Egg, Contains Red Meat
Diabetes-Friendly
Prep Time: 15 min Cook Time: 9 min Total Time: 24 min
1/2 cup buttermilk
2 Tbsp dressing, low-fat mayonnaise-based
1 Tbsp frozen apple juice concentrate
1 tsp mustard, dijon-style
1 scallion (green onions), finely chopped
1 tsp sage, fresh OR 1/4 tsp dried sage
Salt
Pepper, black ground
2 pork, boneless loin chops, cut 3/4 inch thick
2 tsp olive oil
2 tsp sage, fresh OR 1 tsp dried sage
2 medium pears, thinly sliced
8 cups lettuce, mixed greens
1/4 cup walnuts, broken
1/4 tsp salt
1/4 tsp black ground pepper
Sage, fresh, (optional)

1. For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.
2. Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160 degrees F) and juices run clear, turning once halfway through broiling. Slice chops.
3. To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves.

Servings: 4
Nutrition per Serving: 251 Calories, 10g Total Fat, 3g Saturated Fat, 50mg Cholesterol, 368mg Sodium, 20g Carbs, 4g Dietary Fiber, 21g Protein
Exchanges: 1 Vegetable, 1 Fruit, 3 Lean Meat, 1 1/2 Fat
Carb Choices: 1 1/2