Low-sugar marmalades and jams make great low-carb sauces for meat. All you have to do is stir in a bit of vinegar to balance the sweetness, and heat it in the skillet along with the meat.
Oxmoor House JANUARY 2005
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chops on both sides with lemon pepper seasoning; add chops to pan, and cook 5 minutes on each side or until done. Remove from pan, and keep warm.
2. Add vinegar to pan; stir in marmalade. Return chops to pan, turning once to coat; cook 1 minute or until thoroughly heated. Serve immediately.
carbo rating: 7
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