Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Boneless pork loin chops, 2 sl Turkey bacon or bacon
-cut 1 1/4" thick (America's 1/3 c Cider vinegar
-Cut) 1/3 c Apple juice
1/4 ts Cracked black pepper 1 tb Honey
1/8 ts Ground nutmeg 2 ts Dijon mustard
5 c Preshredded coleslaw mix 1 ts Caraway seed
1 c Coarsley chopped apple -Apple slices, opt.

Sprinkle pork with pepper and nutmeg. Place meat on the unheated rack
of a broiler pan. Broil 4-5" from heat 18-25 minutes or till no pink
remains and juices run clear, turning once during cooking. Meanwhile,
combine coleslaw mix and apple in large bowl; set aside. Cook bacon
until crisp. Drain on paper towels. Crumble and set aside. Add
vinegar, apple juice, honey, mustard, and caraway seed to skillet.
Bring to boiling. Pout vinegar mixture over coleslaw mixture; add
bacon. Toss to mix. Arrange coleslaw mixture on individual plates.
Cut pork into 1/2" thick slices. Arrange pork slices on coleslaw
mixture. Garnish with apple slices, if desired. 4 servings.

Per serving: 182 cal., 7g fat, 36mg chol., 174 mg sod., 21g carb., 3g
fiber, 13g pro., 1 vegetable, 1/2 fruit and 1 1/2 meat exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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