Tag Archives: Pork Chops

Maple-Glazed Pork Chops

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Ingredients

·         4 teaspoons ancho chili powder

·         1 teaspoon kosher salt

·         6 (10-ounce) center cut bone-in pork chops, about 1-inch thick

·         2 tablespoons olive oil, divided

·         3 tablespoons balsamic vinegar

·         1/2 cup butter maple syrup

·         1/2 cup chicken stock

·         Pecans, toasted and chopped, optional garnish

Directions

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

http://www.foodnetwork.com/recipes/paula-deen/maple-glazed-pork-chops-recipe/index.html

These pork chops are to die for! Super delicious and goes with almost anything as sides. A great note about this dish is that if you cannot eat regular maple syrup you can use sugar free maple syrup instead. If you do, be sure to keep an eye on the sauce because it will burn much faster than regular maple syrup. I did not use the garnish but I am sure it would be good if you like nuts. For sides with these pork chops I made roasted asparagus and roasted potatoes.

Roasted Potatoes

Ingrediants:

3 small red potatoes per person

salt and pepper

olive oil

parsley

basil

Preheat oven to 400 degrees F. Cut potatoes in halves or quarters. Toss all ingredients together. Lay out on baking sheet and roast in oven for about 30 minutes or until browned.

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Sweet-n-Sour Pork Chops

Ingredients

·         1 tablespoon sesame oil

·         Salt  and ground  black pepper

·         4 (4-ounce) boneless pork loin chops

·         1 cup apricot preserves

·         2 tablespoons reduced-sodium soy sauce

·         1/4 cup chopped scallions

Directions

Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.

http://www.foodnetwork.com/recipes/robin-miller/sweet-n-sour-pork-chops-recipe/index.html

Sautéed Bok Choy

1 head of bok choy (baby is better if you can find it)

Soy Sauce

Sesame Oil

Directions

Add a tablespoon or so of oil in a heated skillet. Place bok choy in pan let cook. Add some soy sauce for flavor, and let bok choy brown a little.

The original pork chop recipe called for ginger but I do not like ginger so I left it out. These pork chops are phenomenal! Sweet, juicy, and tender. Depending on how thick the chops are, they will most likely require a longer cooking time than mentioned above. Be careful not to add the apricot preserves too early because it will burn if you let it cook too long. As a side dish I made sautéed bok choy which is really delicious and goes along with the Asian theme. If you want a starch to go along with these meal, some sort of Asian noodles would be a wonderful addition!

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Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

This is a very delicious dish. One of the great things about it is that you can make it diabetes friendly by using sugar free marmalade. While making the pasta I used the entire bag of edamame because we did not have use for half a frozen bag of them. However, I do not suggest you do this because there were too many. Also, make sure the pork is fully cooked through. It will most likely take longer than the recipe says to cook.

Ingredients

·   Salt

·   1 pound whole-wheat or whole-grain spaghetti

·   5 tablespoons vegetable or light oil

·   5 boneless pork loin chop 1 1/2-inches thick

·   Freshly ground black pepper

·   3 tablespoons orange marmalade

·   6 tablespoons teriyaki sauce

·   1 teaspoon sesame oil

·   1 bunch scallions, thinly sliced on an angle

·   1 cup shelled, frozen edamame

·   1 tablespoon black sesame seeds or toasted sesame seeds, optional

Directions

Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.

Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

Found at: http://www.foodnetwork.com/recipes/rachael-ray/orange-sesame-pork-chops-with-teriyaki-whole-wheat-noodles-recipe/index.html

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