Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pork chops, bone-in or boneless
- 2 tablespoons oil
- salt and pepper, to taste
- ½ cup cider vinegar
- ½ cup water
- ¾ cup granular Splenda or equivalent liquid Splenda
- 1 teaspoon soy sauce
- 2½ ounces onion, sliced thin, 1 small
- ½ teaspoon xanthan gum
Directions
Season pork chops with salt and pepper.
Brown on both sides in hot oil in a large nonstick skillet with a lid.
Mix vinegar, water, Splenda and soy sauce; pour over chops.
Scatter onions on top.
Cover and simmer, turning occasionally, 45 minutes.
Remove pork chops from pan and keep warm.
Lightly sprinkle the xanthan gum over the pan juices and quickly whisk in.
Simmer until thickened and serve sauce over chops.