1 bottle (237 mL) Vanilla Glucerna^®

5 mL (1 tsp) paprika

5 mL (1 tsp) garlic powder

5 mL (1 tsp) thyme

5 mL (1 tsp) dry mustard

5 mL (1 tsp) dried sage

5 mL (1 tsp) ground cumin

10 mL (2 tsp) pepper

30 mL (2 tbsp) olive oil

4 lean pork chops

30 mL (2 tbsp) unsalted butter, softened

1 onion, chopped

15 mL (1 tbsp) fresh parsley, chopped, OR 5 mL (1 tsp) dried parsley

15 mL (1 tbsp) chili sauce

1. Place a rack in the middle of the oven and preheat to 190°C (375°F).
2. In a bowl, mix the paprika, garlic powder, thyme, dry mustard, sage, cumin, and pepper.
3. In a large frying pan, heat the oil over medium heat and brown the pork chops on both sides. Place the pork chops in a baking dish.
4. In the frying pan that contained the pork chops, add the onion and butter and cook for an additional 4 to 5 minutes.
5. Add the spices and stir for 15 seconds.
6. Add the Glucerna^®, parsley, and chili sauce. Stir the sauce and pour onto the pork chops in the baking dish.
7. Cover the dish and bake for 25 minutes or until the internal temperature of the pork chops is 71°C.

A healthy source of protein, with a perfectly spiced creamy sauce for maximum flavour and nutrition.