| 1 | Trim and discard excess fat from chops. |
| 2 | In a large frying pan, brown chops without added fat. |
| 3 | When chops are browned, add other ingredients. |
| 4 | Cover tightly and simmer 40 minutes or until tender. |
| 5 | Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning. |
| 6 | 1 serving: 1 chop plus 1 tbsp. sauce nutritive values per serving: 3 gm. |
| 7 | Carbohydrates; 25 gm. |
| 8 | Protein; 14 gm. |
| 9 | Fat; 240 calories; 0.7 gm. |
| 10 | Fiber; 521 mg. |
| 11 | Sodium; 91 mg. |
| 12 | Cholesterol food exchange per serving: 3 medium-fat exchanges + 1 vegetable exchange. |
| 13 | Low-sodium diets: omit salt. |
| 14 | Substitute unsalted v-8 juice. |
