Diabetes Diet Recipes

Meat Courses

Pork Chops with Tarragon and Mustard

4 pork chops
30g lard or butter for frying

Sauce
300 ml chicken stock
1 tsp English mustard
1 tsp Dijon mustard
2 tsp grainy mustard
30 ml double cream
2 tbsp tarragon, chopped

Method
Melt 30g fat in frying pan (skillet). Fry pork chops for 1 minute on each side to seal

Sauce
Add chicken stock and simmer for 10 minutes. Add mustards and cream and simmer for a further 5 minutes. Stir in tarragon.
Pour over pork chops and serve with green vegetables.

Serves 4; Carb content: negligible plus veges