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a low-carb dish - 31 g carbs total
4 servings at 6.0 g carbs per serving (not all marinade is eaten )
| 4 | pork chops |
| 1/4 C | Angostura soy sauce |
| 1/4 C | water |
| 4 cloves | garlic, minced to near puree |
| 1/3 C | granular Splenda |
| 1/2 t | blackstrap molasses |
| 1-1/2 t | grated ginger root |
In medium-small mixing bowl, combine all ingredient except pork chops, whisking well.
Put pork chops in a one-gallon Ziploc bag. Add marinade and push out all possible air, then seal. Squish around after sealing.
Refrigerate overnight, turning at least once.
Preheat oven to 325 degrees F.
Remove chops from bag but do not wipe clean. Place in 13 x 9 x 2 glass baking pan. Reserve marinade.
Bake chops one 75 to 90 minutes, until done. Brush every 20 minutes with leftover marinade during cooking. Turn chops over at one hour.
| Sodium content in milligrams | ||
| 4 | pork chops | 360 |
| 1/4 C | Angostura soy sauce | 1560 |
| 4 cloves | garlic | 4 |
| 1/2 t | blackstrap molasses | 2 |
| 1-1/2 t | grated ginger root | 1 |
| Recipe total = 1927 mg The sodium is in the marinade and not all the marinade is eaten |
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