Pork Chops with Onions (Diabetic)
Published: Friday, October 23, 2026
6 (7 oz.) bone-in pork chops
1 Tbsp. canola oil
¾ tsp. salt
½ tsp. pepper
2 medium sweet onions, sliced and separated into rings
1 c. reduced-sodium beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
In a large nonstick skillet, brown pork chops in oil over medium-high heat. Sprinkle with salt and pepper. Transfer to an ungreased 13x9x2" baking dish.
In the drippings, sauté onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 40-45 minutes or until juices run clear. Remove pork chops and onions; keep warm.
In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with pork and onions. —6 servings.
• Exchange (per serving): 252 calories, 11 g fat, 3 g saturated fat, 31 g protein, 6 g carbohydrate, 87 mg cholesterol, 1 g fiber, 433 mg sodium; 5 very lean meat, 1 vegetable, 1 fat.
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