|Canola oil||2 teaspoons|
|Boneless pork chops||2 (6-ounce)|
|Freshly ground pepper to taste|
|Orange juice||3 tablespoons|
|Ground ginger||¼ teaspoon|
|Apricot preserves||¼ cup|
- Heat oil in a large nonstick skillet over medium heat. Season pork with salt and pepper, and then add to pan. Cook 5 minutes on each side, remove from pan, and set aside.
- Whisk together orange juice, ginger, and preserves in a medium bowl. Add mixture to pan, reduce heat, and cook 2 minutes, stirring constantly, Return pork to pan, cook 1 minute on each side, spooning sauce over pork as it cooks, until pork is cooked and heated through.
- Drizzle pork with remaining sauce and serve.
4 medium fat meats; 2 carbohydrates; 1 fat
Side Suggestions: Steamed Green Beans
In a small saucepan, bring about 1-inch of water to a boil. Add 2 cups trimmed green beans, cover, and steam about 6 minutes, until tender. Drain and toss with 1 teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste.
Side Suggestions: Long-grain and Wild Rice
|Serving Size||½ of recipe|
|Saturated Fat||5.5 g|
|Dietary Fiber||0.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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