Archive for the ‘Pork’ Category

Spanish Pork

March 14, 2011

I made this one a long time ago and forgot to add the recipe to my file.  I could not find ground pork anywhere so I threw some boneless pork chops in my vitamix and ground them up.  It worked just fine but any other lean ground meat could be substituted.

1 zucchini, sliced in 1/2″ rounds

1 medium onion, sliced in 1/2″ rounds

1 1/2 tsp olive oil

4 cloves garlic, chopped into slivers

3/4 lb extra lean ground pork

1 c. frozen peas

1 c. frozen corn

1 T paprika

1 red bell pepper, minced

1 med tomato, chopped

1/2 lemon, juiced

1/2 tsp dried sage

1/2 tsp dried thyme

1 oz goat cheese

salt and pepper to taste

Sautee zucchini and onion in oil for 3 minutes.  Add garlic and stir constantly for 1 minute.  Stir in pork, peas, corn, paprika.  Cook 5 more minutes, making sure all ingredients are evenly distributed.  Stir in bell pepper, tomato and lemon juice.  Cover until cooked through and vegetables are tender.  Serve with goat cheese crumbled on top.

Serve with roasted new potatoes.

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Sour Cream Pork Chops

September 4, 2009
  • 6 pork chops
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced 1/4 inch thick
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) container sour cream
  1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  2. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
  3. Remove chops from cooker.
  4. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Pork Chops with Dijon Cream

October 14, 2008

4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 c. FF less-sodium chicken broth
1 1/2 Tablespoons Dijon mustard
1/3 c. FF half-and-half or evaporated FF milk (I use the latter)
1. Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm.

2. Add broth to skillet, stirring to loosen brown bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.

Yield: 4 servings POINTS: 5 Exchanges: 3 Lean Meat Per Serving: Calories 201 Carbohydrate 2.7g Fat 9.0g (saturated 3.0g) Fiber 0.1g Protein 23.5g Cholesterol 68mg Sodium 567mg Calcium 46mg Iron 0.8mg I serve with red potatoes.

Sauteed Pork Chops Niccoise

October 14, 2008

1 teaspoon vegetable oil
Cooking spray 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons bottled minced garlic
3 tablespoons chicken broth
4 teaspoons sliced black olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sautéé 10 seconds. Add broth, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley. Before the parsley, I let it simmer covered for 45 minutes.

Yield: 4 servings (serving size: 1 pork chop and about 1/4 cup sauce) – 5 PTS per serving CALORIES 206 (38% from fat); FAT 8.7g (satfat 2.8g, monofat 3.8g, polyfat 1.2g); PROTEIN 22.3g; CARBOHYDRATE 7.3g; FIBER 1.9g; CHOLESTEROL 58mg; IRON 1.3mg; SODIUM 494mg; CALCIUM 48mg;

Ham & Swiss Quiche

October 14, 2008

1 pie crust (unbaked)

1 1/2 c. grated swiss cheese

4 T. flour

1 c. diced ham

3 eggs

1/2 tsp salt

1. milk

1/4 tsp dry (or wet) mustard

Combine  cheese and flour.  Sprinkle into pie shell.  Sprinkle diced ham.  Beat eggs, salt, milk and mustard until smooth and pour over ham.  Place in freezer until solid, or cook immediately at 400 for 1hour.

Dijon Pork Chops

October 14, 2008

4 loin cut pork chops cut 1/2″ thick & trimmed of all fat
3 T Dijon mustard
1/4 t dried tarragon
1/4 t garlic powder
cracked pepper

Place pork chops on heated grill.  cook about 14
minutes; turn, cook 8 min more.  combine mustard,
tarragon, and garlic powder.  Brush top of each pork
chop with some of the sauce.  cook about 2-3 minutes
more or until cooked through.  Sprinkle lightly with
cracked pepper.  Makes 4 servings.

Pork & Pineapple Tacos

October 14, 2008

1 onion sliced in thin strips
11/2  t chili powder
1/2 t salt
1 pound pork tenderloin, trimmed and cut into small strips
1 (15 oz) can pineapple tidbits in juice, undrained
6 (6″) flour tortillas

Heat oil in large nonstick skillet over medium high heat.  Combine chili powder, salt, and pork in a medium bowl.  Add pork mixture to pan; saute 4 minutes or until browned.  Remove from pan.  Add pineapple to pan; bring to a boil.  cook 5 minutes or until slightly thickened.  Stir in pork; cook 1 minute or until pork is done.  Sautee onions. Warm tortillas.  Spoon about 2/3 cup pork mixture down center of each tortilla.  Top each serving with 2 T salsa, roll up.  Makes 6 servings

You can top with cilantro, sour cream, cheese and black beans.

Dijon Pork Chops Dinner with Roasted Potatoes

October 6, 2008

4 bone-in pork chops (about 5 oz. each), 1/2 inch thick

4 tsp. GREY POUPON Dijon Mustard

1/2 cup SHAKE ‘N BAKE Original Pork Seasoned Coating Mix (or your own herbed bread crumbs)

1 lb. potatoes, cut into 1-inch chunks (about 3 cups)

1/4 cup KRAFT LIGHT DONE RIGHT! Italian Reduced Fat Dressing

2 cups hot cooked mixed vegetables

PREHEAT oven to 375E°F. Spread chops with mustard. Measure 1/2 cup coating mix; place in shallow dish. Coat both sides of chops with coating mix. Place in center of foil-lined 15x10x1-inch baking pan.

TOSS potatoes with dressing; place in microwavable bowl. Microwave on HIGH 7 minutes, stirring after 4 minutes. Place around chops.

BAKE 30 minutes or until chops are cooked through and potatoes are tender. Serve with mixed vegetables.