SALSA PORK CHOPS

6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.

My version of an old TOH recipe. The picture is from TOH.

 

PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork (not sausage)
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads (your choice, I prefer sandwich thins) in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

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PORK MILANESE

1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces

1 tbsp fresh lemon juice + lemon wedges for serving

Kosher salt and pepper

1 large egg + 1 large egg white

1/4 cup all-purpose flour

1 cup panko 

6 tbsp olive oil, divided

2 tbsp unsalted butter, divided

1 tbsp red wine vinegar

1 small shallot, thinly sliced

1 pint grape or cherry tomatoes, halved

2 cups baby arugula

1/4 cup small basil leaves

Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.

In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.

In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.

Yield: 4 servings

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COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.

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MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)

3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.

Yield: 6 servings

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PORK CHOPS IN MUSTARD SAUCE

4 (3/4-inch thick) bone-in center-cut pork chops

1/4 tsp salt
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard

Sprinkle the salt and pepper over the chops.

Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat.  Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.

Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.

Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.

Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.

Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.

file photo for reference

GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

OVEN BACON

My aunt posted this on her facebook page some time ago. I, too, hate getting splattered and frying bacon! But we sure do enjoy eating it here in my household.

HOW TO COOK PERFECT BACON EVERY TIME! COOK BACON IN THE OVEN

The trick is to put the pan in a cold oven and then switch it on and begin your timer. Cover cookie sheet with tin foil first. Turn oven to 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED!! This works perfect!

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MUSHROOM PORK MEDALLIONS

2/3 cup chicken broth
1 tbsp tomato paste
1/4 tsp rosemary
1/4 tsp salt
dash of freshly ground black pepper
1/2 lb pork tenderloin, cut into 4 medallions
1 tbsp seasoned bread crumbs
1 tbsp olive or canola oil
1 1/2 cups sliced fresh mushrooms

In a medium bowl, slowly whisk the chicken broth and tomato paste together.  Stir in the seasonings.

Using a saucer or meat mallet, flatten the pork into 1-inch thickness.  Lightly coat the pork with the bread crumbs.

Heat the oil in a large nonstick skillet over medium-high heat.  When the oil is hot, cook the pork for 6 to 8 minutes or until golden brown.  Turn once during cooking to brown both sides.  Remove from the skillet and place on plate.

Reduce the heat under the skillet to medium and add the mushrooms; cook about 3 minutes or until lightly browned, stirring often.  Return the pork medallions to the skillet with the mushrooms and add the broth/tomato paste mixture.  Reduce the heat to low and cover.  Simmer 3 or 4 minutes until the pork is cooked through.  Remove the pork to a plate.

Increase the heat under the skillet to high and boil the sauce 2 or 3 minutes until reduced and slightly thickened.  Serve the sauce over the pork.

Yield: 2 servings

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ONIONY PORK CHOPS

1 tbsp canola oil

4 lean pork chops, cut about 1/2-inch thick
3 tbsp water
1/4 tsp dried onion flakes
1 can cream of onion soup

In a large skillet, over medium heat, brown the pork chops on both sides in the canola oil.  This will take about 8 to 10 minutes.  Drain and set aside, keeping warm. 

Mix  the soup, onion flakes and water, add to the  skillet and bring to a boil.  Return the chops to the skillet in the soup mixture.  Cover skillet and reduce heat to a very gentle boil.  Cook 5 to 8 minutes until the chops are tender and cooked through.

Yield: 4 servings.

File Photo for reference only.

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix

2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

CHIPOTLE PORK LOIN WITH VEGGIES

2 tbsp orange marmalade (I use sugar-free)

1 canned chipotle pepper in adobo sauce
1 lge onion, cut into wedges
1 butternut squash, peeled, halved lengthwise and cut into 2-inch pieces
1 red bell pepper, cut into strips
1 tbsp canola oil
1 (1 - 1 1/2 lb) boneless pork loin roast
1/4 cup cilantro leaves

Preheat oven to 400 degrees.

In a small bowl, mash the marmalade and chipotle pepper together and set aside.

Toss the onion, squash, bell pepper, and oil in a large roasting pan.  Push the vegetables to the sides of the pan and place the roast in the middle.

Roast at 400 degrees for 45 minutes to an hour.  During the last 15 minutes of cooking, brush the marmalade mixture over the meat every 5 minutes.  Meat thermometer should read 155 degrees for pork to be done.

Remove the meat to serving plate.  Let stand 10 minutes before slicing.  Stir the cilantro into the veggies and serve with the pork.

Yield: 4 servings
Per serving:  Approximately 360 cal, 29 g pro, 46 g carb, 8 g (2 g sat) fat, 4 g fiber, 99 mg sodium

The carbs number may seem high, but the carb/protein ratio is well above the recommended amount of protein per carbs for diabetics.

file photo for reference

GARDEN PORK SAUTE

2 tbsp butter, divided

1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.

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PIEROGIES AND CHOPS

12-16 frozen potato & onion pierogies

4 bone-in 3/4-inch thick loin pork chops
1 tsp salt divided
1 tsp freshly ground black pepper, divided
8 tbsp butter, divided
1 large sweet onion, sliced, divided into rings
2 medium Golden Delicious apples, cut into quarter-inch wedge slices
1/2 cup sugar
1/2 cup cider vinegar

Prepare the pierogies according to the package directions.

While the pierogies cook, sprinkle the pork chops with half the salt and half the pepper.  Melt half the butter in a large skillet over medium heat and cook the chops  until the juices run clear; remove from pan and keep warm.

Add the onion to the skillet and saute in the remaining butter for about 3 minutes.  Add the apple and saute until crisp tender.  Stir in the sugar, vinegar and the remaining salt and pepper; bring to a boil.  Reduce heat to simmer and cook, uncovered, for 5 minutes. 

Drain the pierogies and add them along with the chops to the skillet; stir to coat.

Yield: 4 servings.

This is the file photo. I have never

made these as I don't care for pierogies.

ONION & APRICOT CHOPS

4 (1/2" thick) boneless pork chops

1 tbsp butter
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water

In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides.  Add the onion and apricots.

In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet.  Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.

Remove the pork chops and keep warm.  Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet.  Bring to a boil; cook while stirring for a couple of minutes until thickened.  Spoon sauce over the pork chops to serve.

I got this recipe and photo from Taste of Home many years ago.

SPICY PORK STEW

1 lb pork tenderloin, cut into bite-size pieces

salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat.  Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned.  Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin. 

Place the reserved vegetables, garlic, and green chilies into a blender container and blend until smooth; pour mixture into the Dutch oven.  Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note:  Yummy served with crusty, lightly toasted bread.
 

 

clipart library

PORK TENDERLOIN WITH COUSCOUS

1 (1 1/4-lb) pork tenderloin

1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup apricot preserves
2 tbsp honey mustard
1 box (10-oz) couscous
1/2 cup diced dried apricots
1/3 cup toasted sliced almonds

Line broiler pan with aluminum foil.

Brush the tenderloin with the olive oil and sprinkle with the salt and pepper.   Place on the foil-covered broiler pan.  Broil 5 to 6-inches from the heat for 8 to 10 minutes or until browned, turning once.

Combine the preserves and honey mustard.  Spread the mixture over the tenderloin.  Continue broiling for another 10 minutes or longer until a meat thermometer inserted in the center reads 155 degrees.  Turn meat once during this time.  Remove from oven, cover with foil and let stand 5 minutes.

Meanwhile, prepare the couscous according to the package directions.  Fluff the couscous; stir in the diced apricots and sliced almonds. 

Slice the pork and serve with the couscous.
Yield: 4 servings

Note: I have had this recipe for so many years I don't remember where I got it.

It was probably TOH or other Reiman Publication.

PORK CHOP WITH CURRIED ORANGE SAUCE

4 (1 lb total) boneless center-cut loin pork chops

3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

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HAWAIIAN HAM SALAD POCKETS

1 1/4 cups fully cooked ham, cubed
3/4 cup unsweetened pineapple tidbits
1 large carrot, chopped
1/4 cup mayonnaise
1 tbsp honey mustard
2 pita breads (6-inch), halved
4 lettuce leaves

In a small bowl, combine the ham, pineapple, and carrot. Stir in the mayonnaise and mustard until well blended. Line each of the pita halves with a lettuce leaf and fill with the ham salad.

PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits

1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

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