Ingredient Checklist


Instructions Checklist
  • Mix together marmalade and mustard in a small bowl. Add a few drops of hot pepper sauce. Set aside.

  • Remove visible fat from pork chops. Heat oil in a large nonstick skillet over medium-high heat.

  • Add pork chops and sauté 3 minutes. Turn, cover with a lid, and cook 2 more minutes. A meat thermometer inserted into pork should read 145°F. Sprinkle with salt and pepper and transfer to individual dinner plates.

  • Add marmalade mixture to the skillet and sauté for 30 seconds or until marmalade melts, scraping up any brown bits in the pan. Spoon sauce over pork and serve.

  • Divide the arugula among 4 plates. Add the walnuts. Drizzle the salad with the dressing and sprinkle croutons on top.


This recipe excerpted from The 12-Week Diabetes Cookbook. ©2018 by the American Diabetes Association. Available at

Nutrition Facts

580 calories; fat 27g; saturated fat 3g; mono fat 7.6g; trans fatty acidg; cholesterol 95mg; sodium 580mg; potassium 1085mg; carbohydrates 37g; fiber 5g; sugars 21g; protein 52g.