French Onion Pork Chop Skillet

French Onion Pork Chop Skillet
This is an easy, one pan meal!

6 boneless pork chops, 1/2 inch thick.
2 onions, thinly sliced.
2 Tbsp. Worcestershire sauce.
1 pkg. (6oz.) stove top stuffing mix.
1 1/2 cups hot water.
1 cup shredded part skim mozzarella cheese.

 

 Cook chops and onions in a large nonstick skillet on medium-high heat 8 min.,  turning chops and stirring onions after 4 min. Remove chops from skillet. (chops will not be done)

Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet: spoon onion mixture over chops.

Combine stuffing mix and water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done. Remove from heat. Let stand 3 min. before serving.

Serve with sides of your choice.

Crock-pot pork chops

Crock-pot pork chops

This has got to be the simplest, tastiest recipe!
1 pkg pork cutlets, bonless.
1 can cream of chicken soup.
1 pkg ranch style dressing mix, dry.

Layer pork in bottom of crockpot.
Add cream of chicken soup.
Sprinkle with ranch dressing.
Cover and cook on low 6 hrs or high 4 hours.
Remaining sauce is great for gravy on mashed potatoes!

Grilled Zucchini, Onion, and Red Peppers with grilled Pork Cutlets and grill baked Potatoes

If you love grilling, and who doesn't! You're going to LOVE this!

4 zucchini
2 red peppers
1 large onion
1/4 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove, chopped
1/8 cup chopped basil
1/8 cup chopped oregano

Trim the ends of the zucchini. cut in long 1/4 inch slabs.
Trim, core and stem the red peppers. Cut length-wise into 1-2 inch slabs.
Peel onion and lay on its side. Cut 1/4 -1/2 inch slab circles.
Place veggies on a baking sheet. Combine all other ingredients and drizzle over veggies.
Place veggies on a hot grill. I used a grill tray to keep from losing veggies through the grill racks.
Cook on both sides until tender and slightly blackened. Brush with remaining oil/vinegar mix when you turn them.

We pared them with grilled pork cutlets, and grill baked potatoes for a scrumptious meal!

Apricot-Onion pork

Apricot-Onion Pork Cutlets

Ingredients...
4 pork cutlets.
1/2 teaspoon dried thyme.
1/2 teaspoon salt.
2 tablespoons olive oil.
1 tablespoon butter. (or butter cooking spray)
1 onion thinly sliced.
1/2 cup canned low sodium chicken broth.
2 tablespoons Apricot jam.
1 tablespoon Dijon mustard.

Preparation...

Sprinkle both sides of pork with thyme and salt.
Warm oil over medium-high heat in a large heavy skillet.
Cook pork, turning once, until well browned on both sides, about 3 minutes total.
Transfer to a plate.
Add butter to pan and melt. Add onion and cook until softened, about 3 minutes. Add broth, jam and mustard and bring to a boil, stirring. Cover, lower heat and simmer until onion is very soft, about 5 minutes.
Return pork to pan, cover with sauce and serve immediately.

And I forgot to get a pic when we served it, so this is a pic of the leftover with asparagus and steamed carrots we'll have in a couple of days.  :-)

Sweet and Sour Pork Cutlets

Sweet and Sour pork Cutlets
 1/2 cup all-purpose flour
4 boneless pork loin cutlets
2 tablespoons oil
1 can unsweetened pineapple chunks, drained
1 red pepper, cut into slices
8 sugar snap peas, cut into bite size pieces
1 cup sugar, Craig used Splenda, cuts out 774 calories but not the taste.
2 tablespoons cornstarch
1 cup cider vinegar
1 cup chicken broth
1/3 cup ketchup
1/4 cup cold water
hot cooked rice

Put flour into a large resealable plastic bag.
Add pork cutlets, one at a time, and shake to coat.
In a large skillet, heat oil and brown pork on both sides.

Transfer to a greased 13 x 9 baking dish.

top with pineapple, red pepper and snap peas; set aside.

In a small saucepan, combine sugar, cornstarch, broth, vinegar, ketchup, and water. Bring to boil over medium heat; cook and stir 2 minutes or until thickened.
Pour over chops.

Bake, uncovered, at 325 for 40-45 minutes. Serve with rice.

peachy pork cutlets

This is a real easy and tasty pork dish!
2 teaspoons olive oil.
4 (4ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.
2 tablespoons thinly sliced onions.
2 teaspoons thyme.
2 peaches, each cut into 8 wedges.
1/2 cup dry white wine.
1/2 cup fat-free lower-sodium chicken broth.
2 teaspoons honey.
2 teaspoons butter.
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove from pan and keep warm.
Add onions thyme and peach's to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon over chops.
We served them with rice and asparagus.

Slow Cooked Cranberry Pork Roast

This was a really tasty and easy dish to make!

Slow cooked Cranberry Pork Roast.
4-6 lbs Pork Loin. (browned on all sides)
1 can whole berry cranberry sauce.
3/4 cup sugar.
3/4 cup cranberry juice.
1 tsp ground mustard.
1 tsp ground pepper.
1 tsp ground cloves.
Mix ingredients and pour over pork in a 5 qt slow cooker.
Cook 6-8 hours on low.

mix 1/4 cup water and 1/4 cup cornstarch.
Remove roast from cooker, transfer liquid to pan on stove. Add cornstarch/water and cook until thickened.
pour over pork slices.
Enjoy!

spicy-sweet pork cutlets

Add a spicy-sweet kick to your traditional pork chop recipe by simmering pork chops in a honey, Dijon mustard, ground ginger, cinnamon, and clove glaze.


Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.


To go with the pork, I sliced potatoes about 1/8 inch thick, put in a pan with 3 tbl oil, covered and cooked on medium low, stirring frequently until cooked through. Then remove the top and cook on medium stirring frequently until nicely browned. The entire cooking time is about 30 minutes so start these before the pork.

Don't these look delish!

We served them with steamed broccoli for a tasty dinner!

Pork stir fry

This is another tasty stir fry.
Start with pork cutlets trimmed of fat and thin sliced.
You can add what ever vegies you like, but for this stir fry, I added the following..
Sliced red pepper,
baby portabela mushrooms,
sliced carrots,
sliced onions,
slivered almonds.

saute the veggies with a little olive oil until tender crisp. Set aside. Add almonds.

And pork to pan with more oil if needed. Season with your favorite seasonings. Craig used garlic powder, minced garlic, and Mrs Dash, onion and herb. Cook until no longer pink.
And sauteed veggies and 1/2 cup orange juice, 1/4 cup teriaki sauce, and 1/8 cup cornstarch mixed with water to thicken .

simmer for 5-10 minutes or until thick and bubbly.

serve over rice.

And boy was it good!

Spicy Pork Tenderloin

Here's another tasty recipe, and easy too!
It's called spicy pork tenderloin.
First the recipe, then the pics.

Ingredients
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger (or 1/4 teaspoon powdered)
1 cup fat-free, less-sodium chicken broth
1/2 cup maple syrup

Preparation
Preheat oven to 375°
Combine first 4 ingredients in a small bowl; rub pork with spice mixture.
Refrigerate 30 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork.
Cook 6 minutes; brown on all sides.
Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°.
Let stand 10 minutes before slicing.
While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes).
Cut pork into 1/4-inch-thick slices; serve with sauce.


Here's the pork browned and ready to go in the oven. The secret to great browning, heat the oil in a pan until very hot. To test when it's right, drip a couple of drops of water in the oil, it should sizzle and 'dance'. Put in the roast and cook on each side for about 30 sec. turn with wooden spoons so as not to puncture the meat. It will retain its juices better. And our roast was more like 2 1/2 lbs, so we cooked ours for about an hour.
Here's the onions nicely browned with the ginger added, and ready for the chicken broth and maple syrup.

Mixture reduced and ready to spread on the sliced pork.

We served it with fried potatoes and broiled asparagus. The meat was sooo yummy!

And I know, that's 3 slices of meat for each person. I don't know how anyone can eat just one!

spicy-sweet pork tenderloin

This was a new recipe we found in a magazine. It was very good! A nice change from broiling or baking.

Spicy-Sweet Pork Tenderloin

1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves

Preparation
Combine first 3 ingredients in a bowl.
Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
Add salsa and preserves to pan; increase heat to medium-high
Cook 30 seconds or until slightly thick, stirring constantly.
Serve pork with salsa mixture.
Now we used 2 pork cutlets instead of the pork tenderloin, and it was great!

We served it with pan fried potatoes, and marinated grilled asparagus with Parmesan and spray butter. Yummy!

Baked Pork Cutlets and Stuffing

Baked Pork Cutlets and Stuffing.

Take one package of stuffing mix,

one package mixed frozen vegetables.

Thaw first. We used Broccoli, Corn, Red Peppers, and Cauliflower.

You could use fresh also but the frozen was easier.

One can Cream of mushroom soup. You could use any cream soup you want.

Mix all three together and put into casserole dish.

Trim excess fat from Pork Cutlets, season and place on top of stuffing mixture. See pics.We used Garlic, Cilantro, and Cumin.You can use what ever you like.

Bake at 400 for 40 min.

Enjoy!

Herbed Roast Pork

This is a very easy pork roast.
Use a slow cooker to free up your time and have the house smell good all day.

Herbed Pork Roast

3 large cloves of garlic
2 1/2 -3 Pound pork roast, boneless or bone in.
3/4 teaspoon salt
3/4 teaspoon ground thyme
1/4 teaspoon rubbed sage
1/4 teaspoon ground cloves
1/2 teaspoon grated lemon peel
1/2 cup water

Cook at lo for 9-10- hours
hi for 5-6 hours

1. cut 12 small pockets into roast and insert garlic pieces. In a small bowl combine salt, thyme, sage, cloves, and lemon peel. Rub into roast.

2. Pour 1/2 cup water into slow cooker. Add roast. cover and cook for desired time or until inside temp reaches 170 or higher.

3. Allow roast to stand 10 - 15 minutes before carving. Remove garlic pieces.

Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened.
Serves 4-6
I served this with Roasted Butternut Squash, and mashed potatoes