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Saucy Tomato-Pork Skillet

1 cup uncooked instant white rice 
2/3 cup reduced-sodium or regular tomato juice 
2 tablespoons reduced-sodium or regular soy sauce 
1 tablespoon cornstarch 
1/4 teaspoon paprika 
3 boneless pork chops, cut 3/4 inch thick (about 3/4 pound) 
1/4 teaspoon garlic salt 
1/8 teaspoon red pepper flakes 
2 slices uncooked bacon, chopped 
3 medium tomatoes, chopped 
2 green onions with tops, sliced diagonally 

Prepare rice according to package directions; set aside
Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves
Set aside
Slice pork across grain into 1/4-inch slices; place in medium bowl
Sprinkle pork with garlic salt and pepper flakes; mix well
Cook bacon in medium skillet over medium-high heat
Remove bacon from skillet using slotted spoon; set aside
Add pork, tomatoes and green onions to skillet
Stir-fry over medium-high heat 3 minutes or until pork is barely pink in center
Stir in tomato juice mixture; cook, stirring constantly, 1 minute or until sauce thickens slightly
Remove from heat; stir in bacon
Serve pork mixture over rice

Food exchange 1-1/2 Starch 1 Vegetable 2 Meat 1 Fat
(1-1/2 cups pork mixture with 1/2 cup cooked rice (made with reduced-sodium tomato juice and reduced-sodium soy sauce)) 
Calories 307 Calories from Fat 32 % Total Fat 10 g Saturated Fat 3 g 
Cholesterol 62 mg Carbohydrate 26 g Fiber 1 g Protein 23 g Sodium 492 mg

Courtesy Diabetic Cooking

Serves 4