Serving Size:
3 ounces

    Diet Types:
  • Diabetes
  • Dialysis


  • 1/4 cup shallots
  • 2 teaspoons fresh ginger root
  • 1 pound boneless pork loin chops, 3/4” thick
  • 2 tablespoons all-purpose white flour
  • 1 tablespoon margarine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons dry sherry
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mustard seed
  • 1/8 teaspoon pepper
  • 4 fresh parsley springs to garnish


  1. Finely chop shallots and grate ginger root.
  2. Coat pork chops with flour. 
  3. In a medium skillet, melt margarine or butter; add pork chops. 
  4. Sauté over medium heat until brown on both side and fully cooked throughout (about 7 to 10 minutes per side).
  5. Remove chops to heated platter and keep warm.
  6. Pour broth and sherry into the skillet; bring to a boil, loosening brown     particles from skillet. 
  7. Add shallots and ginger root. Cook, stirring frequently, for 2 minutes.
  8. Stir in mustard, mustard seed and pepper. Spoon sauce over chops.  
  9. Garnish with parsley sprigs.

Helpful hints

  • Low-sodium chicken broth contains less than 140 mg sodium per 1 cup serving. Avoid brands that contain added potassium chloride.
  • This recipe may be used in a CKD non-dialysis diet, but the portion size may need to be adjusted for a lower protein diet. Ask your dietitian about modifications for your individual protein requirements.

Nutrients per serving

Calories 296

Protein 27 g

Carbohydrates 5 g

Fat 17 g

Cholesterol 78 mg

Sodium 168 mg

Potassium 438 mg

Phosphorus 248 mg

Calcium 34 mg

Fiber 0.5 g

Renal and renal diabetic food choices

  • 3-1/2 meat
  • 1 fat
  • 1/2 vegetable, medium potassium

Carbohydrate choices


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