Pork Chops and Sauerkraut

YIELD: 3 servings

INGREDIENTS:

• 3 slices bacon
• 3 pork chops, 1 inch thick
• 1 small onion, chopped
• 1 can (14 1/2 ounces) sauerkraut, drained
• 2 tablespoons Splenda
• 1/4 teaspoon dry mustard
• 2 tablespoons dry white wine
• 1/4 teaspoon blackstrap molasses

INSTRUCTIONS:

1. Fry the bacon until just barely crisp in a heavy skillet over medium heat. Drain and set aside.
2. Pour off all but about 2 tablespoons of the grease, and brown the chops in it over medium heat. (You want them to have just a little color on each side.) Remove from the skillet, and set aside.
3. Put the onion, sauerkraut, Splenda, mustard, wine, and molasses in the skillet, and stir for a moment to blend.
4. Crumble in the bacon and stir again, just for a moment.
5. Place the chops on top of the sauerkraut mixture, turn the burner to low, and cover the pan.
6. Simmer for 45 minutes.

PER SERVING:

• 11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 27 grams of protein.