Polynesian Pork

YIELD: 4 or 5 servings

INGREDIENTS:

• 4 or 5 large pork chops, 1 to 1 1/2 inches thick
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1/3 cup Splenda
• 1/2 teaspoon blackstrap molasses
• 1 1/2 teaspoons grated fresh ginger

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Put the pork chops in a large zipper-lock bag.
3. Combine the soy sauce, garlic, Splenda, molasses, and ginger, mixing them in a blender for a second or two, if possible.
4. Pour the mixture into the bag with the pork. Seal the bag, and let it sit for 20 minutes or so, turning once.
5. Remove the pork from the marinade, reserving the marinade in a small bowl.
6. Place the chops in a shallow roasting pan, and bake for 60 to 90 minutes, or until done through.
7. Brush once or twice with the leftover marinade while cooking.

PER SERVING:

• 7 grams of carbohydrates, but you don’t, so figure 2 or 3 grams of carbohydrates, a trace of fiber, and 25 grams of protein.