Serving Size:
1 pork chop and 1/2-cup white rice

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free


  • 6 boneless pork loin chops (approximately 4 ounces each)
  • 1/4 teaspoon of coarsely ground black pepper
  • 2 teaspoons cornstarch
  • 1 cup cranapple juice
  • 2 teaspoons honey
  • 3/4 cup dried, sweetened cranberries
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon fresh parsley, minced
  • 3 cups brown rice, cooked


  1. Sprinkle pepper over pork chops.
  2. Coat a large nonstick skillet with cooking spray. Cook chops over medium heat for 3 to 4 minutes on each side or until lightly browned.
  3. Remove chops from skillet and keep warm.
  4. In a small bowl, mix cornstarch, juice and honey until smooth.
  5. Add to skillet, stirring to loosen browned bits.
  6. Stir in cranberries, tarragon and parsley.
  7. Bring mixture to a boil; cook 2 minutes longer or until thickened and bubbly.
  8. Return pork loins to pan. Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160° F.
  9. Serve over hot cooked brown rice.

Helpful hints

  • Prepare rice while pork chops are browning.
  • Adjust pepper to taste.
  • For a lower protein diet, reduce the pork chop portion to match your meal plan.

Nutrients per serving

Calories 397

Protein 25 g

Carbohydrates 45 g

Fat 13 g

Cholesterol 64 mg

Sodium 76 mg

Potassium 410 mg

Phosphorus 267 mg

Calcium 23 mg

Fiber 2.7 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1-1/2 starch
  • 1 fruit, low potassium
  • 1 high calorie

Carbohydrate choices


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