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Baked Thai Pork Chop

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Yield: 12

Serving Size: 1 (4 oz.) chop

12 pork chops (5 oz.)
18 whole grain melba toast
1 Tbsp garlic powder
1 Tbsp ground ginger
½ tsp ground red pepper
1 Tbsp sesame seeds, toasted

Combine all ingredients in food processor and grind until fine and well combined; put in large plastic bag.

Marinade
2 cups low sodium soy sauce
2 cups water

1 cup honey
2 tsp garlic, minced

Combine all ingredients in large bowl and mix well; add pork chops and marinade; put in coating mix and cover thoroughly. Put coated chop on sprayed sheet pan and bake for approximately 20 minutes at 375ºF or until done.

Nutrition per Serving		Exchanges	Carb Choices
Calories	205	4 protein	n/a
Fat	5 g	1 fruit
Carbohydrates	15 g
Protein	15 g
Cholesterol	0 mg
Dietary Fiber	0 g
Sodium	0 g*

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.