| brianne
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hi-
does anyone have a good and hopefully easy recipe for boneless pork chops? i'm cooking them tonite and can't find or think of anything interesting.
thanks,
brianne |
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Mon Jan 12, 2004 8:37 pm |
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| lanette
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Here are a few receipes I have....not that any are easy or quick, but they are good. What I did last Friday night was put my pork chops on the George Foreman and then after they were cooked I placed them in a baking dish and poured Newmans Light Balsamic Vinegrette dressing over the top and baked for 30 minutes, they were soooo good, that was pretty easy too.
Hope this helps
Lanette
Dijon Pork Chops - South Beach Diet Recipe (Phase 2)
1 cup whole-wheat or stone-ground breadcrumbs
1 Tablespoon melted SmartSpread
2 Tablespoons Dijon Mustard (divided)
2 Tablespoons freshly grated parmesan cheese
1 Tablespoon chopped parsley (optional)
6 boneless pork loin chops
Salt and pepper to taste
Preheat the oven to 350 Degrees. In a small bowl, mix the bread crumbs, butter, and 1 T of the mustard, parmesan cheese, and parsley. Season the pork chops with salt and pepper. Spread the remaining Dijon mustard on one side of each chop and place the chops (plain side down) on a baking sheet.
Divide the breadcrumb mixture among the chops and pat them into the mustard. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 - 25 minutes.
Low-Carb Grilled Pork Chops with Chive Cream (Phase 2)
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
1 shallots, crushed
3 pounds pork chops (4 large chops)
Chive Cream:
1 cup half-and-half
1/4 teaspoon lemon extract
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1 In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2 Chive Cream: In a small saucepan over medium heat, place half-and-half and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
3 Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.
Pork Chops and Pasta (Phase 2)
1tbs Olive Oil
4 4oz Pork Chops
2cloves Garlic
1 15oz Tomatoes drained
½ tsp Rosemary
1/8tsp Black Pepper
1/8tsp Crushed Red Pepper Flakes
1tsp Balsamic Vinegar
8 oz Whole Wheat Pasta
In a large skillet heat oil over medium heat. Add pork chops; cook, turning once, until browned, about 4 minutes. Add garlic and cook, stirring frequently, for 1 minute. Stir in tomatoes, rosemary, black pepper, and red pepper flakes. Reduce heat to low. Partially cover skillet and simmer until pork chops are cooked through and no longer pink, about 20 minutes. Remove from heat. Stir in vinegar. While pork is simmering, cook pasta. Drain pasta in a colander. Place pasta on a serving platter. Arrange pork chops over pasta. Pour sauce over chops. Serve immediately.
Garden Pork Chops (Phase 1)
2-4 lean cuts of porkchops
1 tbls of Olive Oil
1/2 cup Vegetable Juice Cocktail
4-6 rings of red pepper
4-6 rings of green pepper
4-6 rings of onion
dash salt and pepper
Heat frying pan with olive oil. Brown porks chops on both sides. Spinkle with salt and pepper. Reduce heat to low. Add cocktail juice and simmer for 30-45 minutes until pork is no longer pink inside. Add peppers and onions on top of chops apprx. halfway through cooking. Spoon juices over meat occasionally. Serve with peppers and onions on the pork or on the side. |
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Mon Jan 12, 2004 10:07 pm |
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| lanette
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Here are a few receipes I have....not that any are easy or quick, but they are good. What I did last Friday night was put my pork chops on the George Foreman and then after they were cooked I placed them in a baking dish and poured Newmans Light Balsamic Vinegrette dressing over the top and baked for 30 minutes, they were soooo good, that was pretty easy too.
Hope this helps
Lanette
Dijon Pork Chops - South Beach Diet Recipe (Phase 2)
1 cup whole-wheat or stone-ground breadcrumbs
1 Tablespoon melted SmartSpread
2 Tablespoons Dijon Mustard (divided)
2 Tablespoons freshly grated parmesan cheese
1 Tablespoon chopped parsley (optional)
6 boneless pork loin chops
Salt and pepper to taste
Preheat the oven to 350 Degrees. In a small bowl, mix the bread crumbs, butter, and 1 T of the mustard, parmesan cheese, and parsley. Season the pork chops with salt and pepper. Spread the remaining Dijon mustard on one side of each chop and place the chops (plain side down) on a baking sheet.
Divide the breadcrumb mixture among the chops and pat them into the mustard. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 - 25 minutes.
Low-Carb Grilled Pork Chops with Chive Cream (Phase 2)
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
1 shallots, crushed
3 pounds pork chops (4 large chops)
Chive Cream:
1 cup half-and-half
1/4 teaspoon lemon extract
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1 In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2 Chive Cream: In a small saucepan over medium heat, place half-and-half and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
3 Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.
Pork Chops and Pasta (Phase 2)
1tbs Olive Oil
4 4oz Pork Chops
2cloves Garlic
1 15oz Tomatoes drained
½ tsp Rosemary
1/8tsp Black Pepper
1/8tsp Crushed Red Pepper Flakes
1tsp Balsamic Vinegar
8 oz Whole Wheat Pasta
In a large skillet heat oil over medium heat. Add pork chops; cook, turning once, until browned, about 4 minutes. Add garlic and cook, stirring frequently, for 1 minute. Stir in tomatoes, rosemary, black pepper, and red pepper flakes. Reduce heat to low. Partially cover skillet and simmer until pork chops are cooked through and no longer pink, about 20 minutes. Remove from heat. Stir in vinegar. While pork is simmering, cook pasta. Drain pasta in a colander. Place pasta on a serving platter. Arrange pork chops over pasta. Pour sauce over chops. Serve immediately.
Garden Pork Chops (Phase 1)
2-4 lean cuts of porkchops
1 tbls of Olive Oil
1/2 cup Vegetable Juice Cocktail
4-6 rings of red pepper
4-6 rings of green pepper
4-6 rings of onion
dash salt and pepper
Heat frying pan with olive oil. Brown porks chops on both sides. Spinkle with salt and pepper. Reduce heat to low. Add cocktail juice and simmer for 30-45 minutes until pork is no longer pink inside. Add peppers and onions on top of chops apprx. halfway through cooking. Spoon juices over meat occasionally. Serve with peppers and onions on the pork or on the side. |
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Mon Jan 12, 2004 10:07 pm |
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