Sweet potatoes are low on the glycemic index, which is a classification of carbohydrate foods according to their effect on blood sugar levels. This means the potatoes take a long time to digest, causing blood sugar to rise more slowly — a good thing for people with diabetes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2006
Ingredients
Method
In small bowl, mix together oil, Italian seasoning and salt ; brush over chops. In nonstick skillet, fry chops over medium-high heat until browned and just a hint of pink remains inside, about 4 minutes per side. Transfer to plate; keep warm. Drain off any fat in pan.
Add balsamic vinegar to pan; simmer over medium heat for 30 seconds. Whisk cornstarch into stock; add to pan and bring to boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened, about 1 minute. Return chops and any juices to pan; heat through, turning to coat. Serve with mashed sweet potatoes.
Nutritional facts <b>Per serving:</b> about
- Sodium 231 mg
- Protein 24 g
- Calories 385.0
- Total fat 16 g
- Cholesterol 66 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
%RDI
- Iron 14.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 223.0
- Vitamin C 42.0
