This is a recipe I've adapted from one of my cooking for Diabetes books . . . The main change I made was to adapt it for the grill since the original called for baking. It was also originally served over noodles. The sugar exchange for the full recipe is 3.5.
- 1 small head garlic, separated into cloves and minced
- 6 centre-cut loin pork chops (approx 2 lbs), trimmed of fat
- Fresh ground black pepper
- 1/4 cup sweet vermouth
- 1 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- Salt
- Chopped parsley
Combine the minced garlic, vermouth, mustard, balsamic vinegar, a generous amount of freshly ground pepper, and salt to taste. Pour the mixture over the pork chops in a resealable plastic bag. Refrigerate over night.
When ready to grill, remove the chops from the fridge and drain the marinade. Heat your grill to high heat and grill the chops till just done. Serve with extra balsamic vinegar for sprinkling over the hot chops.
- Yields: 4 servings
- Preparation Time: 30 minutes, plus marinating time
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