Pork Chops with Dijon Herb Sauce

Adapted from SkinnyTaste.com

Pork, fresh thyme, dijon...these things are just made for one another! Pork chops were buy one, get one free at Harris Teeter yesterday, so I couldn't resist. I figured I would cook a batch of these pork chops up for lunch and have them for leftovers later this week. This sauce was absolutely delicious and full of flavor. I altered some of the measurements and ingredients, but nothing too major. I could eat this sauce with a spoon, and I may have done just that...just a few bites :)

Ingredients:
1 tb olive oil
1/2 tb butter
3-4 lean pork chops (I used boneless)
few dashes of salt and pepper
3 tb chopped yellow onion
1/2 cup low sodium chicken broth
1 Swanson Flavor Boost packet, chicken flavor
1-2 tb fresh herbs (I used thyme)
few dashes of dried parsley

Directions:
In a large skillet, heat the oil over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 3-4 minutes per side. Turn and cook until chops are browned and done to about medium. Remove the chops and cover with aluminum foil. Add the butter and onion to the pan and cook, stirring, until soft, about 3 minutes. Add the broth and Flavor Boost packet and simmer about 2 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper (optional). Place the pork chops back in the skillet and let simmer in the sauce for about 2-3 minutes. Put the chops on a platter and pour the sauce over the meat. Enjoy!

Asian Marinated Pork Chops

Courtesy of Melissa D'Arabian - Food Network

I saw this on the Food Network this week and it looked delicious. I really enjoy making pork chops since they are so lean, and the marinade for this just looked full of flavor. I also had all of the ingredients - score! I will say that I marinated my chops much longer (16 hours). This was due to the fact that it was gorgeous out yesterday and I just had to get out and about, which interfered with my cooking :) I ended up making these for lunch today instead, and they were still delicious! You need to watch out for the acidic marinades "cooking" really thin pork chops or making them tough, but mine ended up just fine! I think this would also be good on chicken.

Ingredients:

• 1/4 cup plus 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon minced ginger
• 1 tablespoon Sriracha
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• Zest and juice of 1 orange
• Eight 4-ounce thin pork chops, bone-in is great, but I used boneless
• 2 tablespoons chopped fresh cilantro, for garnish (optional)
• 2 green onions, sliced for garnish (optional)

Directions:

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processo,r and process for 15 seconds. Put the pork chops in a heavy-duty resalable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes. Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, cooking 2-4 minutes per side (depending on thickness). Cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.*NOTE: You can also brown the chops and then bake off until done in a 375 degree oven.

Garlic Lime Pork Chops with Asian Green Beans

Adapted from Epicurious

I'm fortunate to have friends that like to cook as well :) My good friend Rebecca had me over for dinner a couple of weeks back and made this dish. It's the perfect combination of healthy and savory! I've been excited to try it myself, and tonight was the night. There's nothing like a relaxing Saturday at home, spent vegging out, and then cooking a yummy dinner to eat while cheering on the Capitals! I made a few changes in measurements, to use less oil, etc. so this recipe below is what I used for myself - you can find the original on the Epicurious website. I saved the leftover sauce and plan to try it on fish, it's delish! Enjoy!

Garlic Lime Pork Chops

• 1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon crushed red-pepper flakes
• 1/4 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Pat pork dry and season with salt and pepper. Lightly oil a skillet or grill pan (preferably with grill markings), then cook pork chops over medium heat, covered, turning over once, until just cooked through, 6 to 8 minutes total (depending on thickness of chops). Serve drizzled with vinaigrette, and with remainder on the side.

Asian Green Beans

• 1 pound green beans, trimmed
• 3 garlic cloves
• 1-2 tablespoons soy sauce
• 1 tablespoon grated peeled ginger
• 2 teaspoons rice vinegar (not seasoned)
• 1 tablespoon vegetable oil
• 1/2 teaspoon Asian sesame oil
• 1 1/2 teaspoon toasted sesame seeds

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.

Mom's BBQ Pork Chops

As I've mentioned before, my Mom has so many great recipes, but I have taken my favorites and added them to my own repertoire of dishes to make! This one is healthy because you use lean pork chops; the only potentially bad thing is the BBQ sauce (sugar), but who cares? :) It's super easy and great for leftovers during the week.

Ingredients:
1 package lean pork chops (thin work best)
green pepper, cut into stips or rings
yellow onion, cut into rings
russet potato, peeled ad cut into thin slices
bottle of your favorite BBQ sauce (diluted with some water)

Place pork chops in a greased baking dish (I use PAM) and season with salt and pepper. Top with sliced potato, green pepper and onion.

If possible, mix the BBQ sauce with a little water in the bottle so that it's mixed well. You'll probably use about half a bottle. In this round, I used Sweet Baby Ray's BBQ sauce. Bake in a preheated oven at 350 for about 45 minutes. It may take up to an hour.

ENJOY!