Heather's Recipe Site

5 (1/2"-thick) boneless pork loin chops
1 1/4 tsp lemon-herb seasoning
2 1/2 TBS all-purpose flour (71 calories, 0 g fat, 0 g fiber)
1 TBS olive oil
2/3 c balsamic vinegar
1/2 c chicken broth

Sprinkle pork evenly with seasoning and flour.

Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm.

Add vinegar and broth to skillet, stirring to loosen particles from bottom. Cook, stirring often, over medium-high heat 5 minutes or until slightly thickened. Spoon sauce over pork, and serve immediately.

Serves 5

-- Southern Living, JUNE 2001

2 teaspoons Cajun spice mix
4 boneless pork chops (about 1 1/4 pounds)
1 tablespoon olive oil
1 red onion, chopped
1 sweet red pepper, chopped
1 can (19 oz) black beans, drained (do not rinse)
1 can (8 oz) no-salt-added corn niblets, drained
2 TBS barbecue sauce (average brand:  22 calories, 0 g fat, 0 g fiber)
Cooked brown rice, as accompaniment

Sprinkle 1 teaspoon spice mix on both sides of chops. Heat oil in nonstick skillet over medium heat. Add chops; cook 3 minutes. Turn over. Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.

Stir in remaining 1 teaspoon spice mixture; cook 1 minute. Add black beans, corn and barbecue sauce; simmer 2 to 3 minutes or until heated through.  Serve with quick-cook brown rice.

-- Family Circle magazine

Shortcut: Use boneless pork chops to halve the cooking time.

1/3 c low-sodium soy sauce
2 TBS honey (128 calories, 0 g fat, 0 g fiber)
1/4 tsp five-spice powder
Kosher salt and black pepper
4 bone-in pork chops, about 1 inch thick
2 plums, pitted and quartered
12 scallions, ends trimmed
1 TBS olive oil

Heat a grill or grill pan to medium-high. In a small bowl, combine the soy sauce, honey, five-spice powder, and 1/4 teaspoon pepper for the sauce.

Season the pork chops with 1 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, turning once. Using a brush, baste the chops with the sauce and grill until cooked through, about 2 minutes more.

Meanwhile, toss the plums and scallions in the oil. Grill the plums for 5 minutes, turning occasionally. Grill the scallions for 2 minutes. Divide the pork chops among individual plates and serve with the plums and scallions. Drizzle with the extra sauce.

Yield: Makes 4 servings

NUTRITION PER SERVING: CALORIES 289(47% from fat); FAT 15g (sat 4g); SUGAR 13g; PROTEIN 23g; CHOLESTEROL 58mg; SODIUM 1,609mg; FIBER 2g; CARBOHYDRATE 18g

--Sara Quessenberry, Real Simple, JULY 2007

This is a savory stuffed pork chop; for a sweeter stuffing, scroll down to "stuffed pork chops."

2 boneless pork chops, thick cut
1/4 lb fat free feta cheese, shredded, or crumbled
1 shallot, chopped
3 mushrooms, chopped small
1 hot pepper, chopped (I used jalapeno)
1 egg
1/4 cup fat free milk
1/2 cup cornmeal

Preheat oven to 375 degrees.

Mix the cornmeal and whatever spices you like. The cornmeal should be heavily spiced (salt, pepper, Italian seasoning, garlic powder).

In a bit of olive oil, sauté the shallot, then the mushrooms. Add the hot pepper, cook the mushrooms through.  Remove from heat, let cool a bit, mix in the cheese.

Cut a pocket in the pork chops, stuff each with half the cheese mix. Push the stuffing in so you can almost close the pocket.  Beat the egg with the milk. Dip the pork chop in the cornmeal mix, coating all the sides. Dip in the egg wash, then again in the cornmeal. Heat a skillet with a bit of olive oil in it. Sauté the pork chops for two or three minutes on each side to set up the cornmeal crust. Bake for 35 minutes.

-- posted by Mikey57 on the WW Core board

2 tsp canola oil
8 oz boneless center-cut pork chops, trimmed and cubed (I used tenderloin)
1 c chopped onion (about 1 medium)
3/4 c chopped green bell pepper
2 tsp minced garlic
1 TBS chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Serves 5

-- posted by *Debbi* on the WW Core Board

2 TBS olive oil
2 thick-cut bone-in pork loin center-cut chops, about 1" thick (about 12 oz each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
15 oz can diced tomatoes in juice
1 tsp herbes de Provence
1/4 tsp (or more, if desired) crushed red pepper flakes
1 TBS chopped fresh Italian parsley

Heat the oil in a large heavy skillet over medium-high heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are well browned, about 3 to 4 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 tsp of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce with salt and more red pepper to taste, if desired.

Return the pork chops and any accumulated juices to the skillet. Turn the pork chops to coat them with the sauce, and cook for another 6 to 7 minutes, or until the internal temperature is at least 155 degrees. Place 1 chop on each plate and spoon the sauce over it. Sprinkle with parsley and serve.

Serves 2-4

-- Giada de Laurentiis, Food Network; posted by NYESAUNT 

4 pork chops
2 TBS canola oil
2 cloves garlic, chopped or minced
1 medium onion, chopped
1/3 c chopped green onions
1/3 c chopped green bell pepper
1 can beef broth
1 c water
1 c uncooked brown rice
8 oz mushrooms
Salt and pepper to taste

In a large skillet or Dutch oven, brown pork chops in 1 TBS oil. Remove. Add remaining TBS oil to pan; saute garlic, onions and bell pepper. Add broth, water, rice, and mushrooms. Salt and pepper to taste; stir. Place pork chops on top of rice. Bake at 350*, covered, for about 35 minutes, until chops and rice are cooked through and most liquid is absorbed.

Serves 4 (1 serving = 1.5 tsp healthy oil)

-- posted on the WW board by Kim; adapted from Tell Me More, a Cookbook Spiced with Cajun Traditions and Food Memories

2 tablespoons olive oil
2 shallots, thinly sliced
1 pound cherries, pitted and roughly chopped (I used frozen pitted cherries, and didn't chop them)
1/2 cup low-sodium chicken broth
2 tablespoons orange marmalade* (average sugar-free brand:  20 calories, 0 g fat, 0 g fiber)
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, 1/2 inch thick
Kosher salt and pepper

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes.

Season the pork with 1 teaspoon salt and 1/4 teaspoon pepper.

Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side.

Divide among individual plates and top with the cherry sauce.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 476(42% from fat); FAT 23g (sat 6g); SUGAR 16g; PROTEIN 46g; CHOLESTEROL 126mg; SODIUM 598mg; FIBER 2g; CARBOHYDRATE 22g

Celeste Shadbolt
Real Simple, MAY 2008

4 pork chops, about 3/4" thick
1 medium onion, sliced
2 c sliced mushrooms
2 TBS FF balsamic vinaigrette dressing
1.5 c instant brown rice, uncooked
2.5 c chicken broth
2 apples, sliced
1 tsp dried thyme leaves
Salt and pepper to taste

SPRAY large nonstick skillet with cooking spray. Add chops; cook on medium-high heat 4 min. on each side or until browned.
ADD onions, mushrooms and dressing; cook an additional 3 min.

STIR in rice, broth, water, apples and thyme. Reduce heat to medium; heat through. Cover, remove from heat and let stand 5 min.

Serves 4

-- adapted from www.kraftfoods.com

4 boneless pork loin chops (6 oz each)
coarse salt and ground pepper
2 TBS olive oil
1 medium shallot, minced
1 tsp chopped fresh sage or 1/4 tsp dried
1/4 tsp dried thyme leaves
1/2 c dry white wine (50 calories, 0 g fat, 0 g fiber)

Season pork generously with salt and pepper. In a large skillet, heat oil over medium; add pork. Cook until browned and opague throughout, 3 to 4 minutes per side. Transfer to a plate. Cover loosely with aluminum foil to keep warm.

Make sauce: add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes. Stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve.

Serves 4

-- adapted from Everyday Food magazine, a Martha Stewart publication

We used Vietnamese chili garlic sauce in this. It's spicy! Cut back the red pepper if you want less heat.

Note: This must marinate 4-24 hours prior to cooking.

1 c orange juice (128 calories, 0.6 g fat, 0.6 g fiber)
1/2 c bottled chili sauce
2 TBS canola oil
1 TBS curry powder
1/2 tsp crushed red pepper
4 (3/4" thick) boneless, center pork loin chops (about 1.25 to 1.5 lbs)
2 baby bok choy, halved lengthwise (8 oz total), or 1 small head bok choy (1 lb), quartered lengthwise
Hot cooked rice (optional)

For marinade, in a 2-cup glass measure, combine orange juice, chili sauce, oil, curry powder, and crushed red pepper; stir well. Pour half of the marinade in a self-sealing plastic bag set in a shallow dish; cover and refrigerate remaining half. Add pork to marinade in bag; seal bag. Marinate in refrigerator 4 to 24 hours.

Heat a nonstick or well-seasoned grill pan on stovetop on medium-high heat until hot. Reduce heat to medium; place pork in pan. Grill pork for 8 to 10 minutes or until chops are slightly pink in the center and juices run clear (160* F), turning once. Remove pork from pan; cover and keep warm.

Add bok choy to grill pan, cut sides down; grill 8 minutes or until just tender, turning after 5 minutes. Salt and pepper.

Meanwhile, in a small saucepan bring reserved half of marinade to boiling. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup. Serve pork with bok choy, sauce, and if desired, rice. Add salt to taste.

Serves 4

-- Better Homes & Gardens, February 2006

This stuffing is very sweet (whereas the one in Mikey57's recipe is more savory).

2 TBS olive oil, divided
2 leeks, white part only, rinsed and chopped
1 McIntosh or Granny Smith apple, cored and diced
2 tsp dried oregano
1/2 tsp dried rosemary
Salt and pepper
4 (5 oz) boneless pork chops, about 1" thick, trimmed of fat

Preheat oven to 400 degrees F.  Heat 1 tablespoon of oil in a large skillet over medium heat.  Add leek and apple and saute 4 minutes, until tender and golden.  Add oregano, rosemary, and salt and pepper, to taste, and stir to coat.  Remove from heat.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.

Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on one side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Serves 4

-- Adapted from Quick Fixes with Robin Miller, www.foodtv.com

Beware: this is VERY spicy.  You may want to cut the red pepper back.  This works just as well with boneless pork tenderloin.

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar (68 calories, 0 g fat, 0 g fiber)
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Yield: 4 servings (serving size: 1 pork chop)

CALORIES 199 (29% from fat); FAT 6.4g (sat 2.1g,mono 2.7g,poly 1g); PROTEIN 25.3g; CHOLESTEROL 62mg; CALCIUM 42mg; SODIUM 491mg; FIBER 1.1g; IRON 1.4mg; CARBOHYDRATE 9.2g