Meal Total (per plate): 357 cal., 15 g total fat (2 g sat. fat), 66 mg chol., 231 mg sodium, 26 g carb. (3 g fiber, 16 g sugars), 26 g pro. Exchanges: 1 vegetable, 0.5 fruit, 1 starch, 3.5 lean meat, 0.5 fat.
Carb. per serving 6 g
Servings 4 (1 pork chop each)
Prep 5 minutes Grill 8 minutes
1. For glaze, in a small bowl stir together apricot preserves and cinnamon.
2. For a charcoal grill, place chops on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until done (145°F), turning once and brushing with glaze halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Remove from grill; let stand, covered, for 3 minutes. Place 1 chop on each of four serving plates and sprinkle chops with thyme.
*Test Kitchen Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
Per serving: 225 cal., 11 g total fat (2 g sat. fat), 64 mg chol., 57 mg sodium, 6 g carb. (0 g fiber, 5 g sugars), 23 g pro. Exchanges: 0.5 fruit, 3.5 lean meat.
Heat 2 cups refrigerated mashed sweet potatoes according to package directions. Divide potatoes among plates. Makes 4 servings (½ cup each).
Per serving: 90 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 100 mg sodium, 18 g carb. (2 g fiber, 10 g sugars), 2 g pro. Exchanges: 1 starch.
Preheat oven to 425°F. Arrange 1 pound fresh asparagus, trimmed, in a shallow roasting pan. Drizzle with 1 tablespoon olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Toss to coat; arrange asparagus in an even layer. Roast, uncovered, for 8 to 10 minutes or until crisp-tender, tossing once. Divide among plates. Makes 4 servings (about 9 spears each).
Per serving: 42 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 74 mg sodium, 2 g carb. (1 g fiber, 1 g sugars), 1 g pro. Exchanges: 1 vegetable, 0.5 fat.
Make It Mine If asparagus is not a veggie you enjoy, serve Spinach Salad or Steamed Broccolini instead.