Onion Mustard Crusted Pork Chops

I'm trying to collect a few of my recent favorites and update the blog a bit (I'm so far behind!).  This is a weight watchers recipe but honestly, you can't tell that it's "light".  This recipe would work well with pork or chicken.  We had some thick cut pork chops from Costco & these turned out so yummy!

Ingredients:
3 tbsp dijon mustard
2 tbsp soy sauce
1/4 tsp minced garlic
1/2 c chopped, uncooked onion
1/2 tsp dried rosemary
1 tbsp olive oil
1 lb lean uncooked pork chops

Directions:
Preheat oven to 350 degrees
Place pork chops in shallow baking dish
In a small bowl, combine mustard, soy sauce, garlic, onion, rosemary & olive oil
Spread mixture over pork chops
Place pork in the oven and bake approx 20-30 minutes, depending on thickness of the chops
Coat with any extra sauce throughout the cooking

5 points per serving

Enjoy!

Sour Cream Pork Chops with Vidalia Onion

I fully intended to get take out the night I made these but when I saw the recipe, I thought it sounded really good!  The meal comes together pretty easily and can be done on a weeknight - another plus for me!  I would shorten the cook time just a little as I thought the chops were slightly over-done but aside from that, a good pork recipe!  I added a few things to the recipe based on reviews on the original recipe.  I'll notate them below.

Ingredients:

• Three 1 1/2 to 2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups sliced Vidalia onion, separated into rings
• 1 cup beef stock
• 1 tablespoon chopped fresh parsley - I used a few dashes of dried parsley
• 1 teaspoon yellow mustard
• 1 teaspoon paprika
• One 8-ounce container sour cream (I used low fat)
• 1/2 package baby bella mushrooms
• A few dashes of Worcestershire Sauce
• A few dashes Crushed Red Pepper Flakes

Directions:

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side.  Set chops aside & put the onions in the skillets to brown them a little.  Put chops back in pan and arrange onions on top / around chops.  

In a small bowl, combine the stock, parsley, mustard, Worcestershire sauce, red pepper flakes and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. About 10 minutes before the pork is done, add in mushrooms and stir to combine.  Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. 

Enjoy!

Stuffed Pork Chops

I was in the Acme and saw their version of stuffed pork chops and thought, "I can do that...and better!".  So, I bought thick chops and the rest I already had at the house.  I searched online for how long to cook them and as I suspected, the recipe I found was way too short of cook time for these.  It originally called for browning the chops on the stove for 4 minutes per side then in the over for 7 minutes more.  It ended up being more like 12 minutes in the oven.  All in all, this was a tasty meal though!

Here are my "fillers" - Parmesan, spinach, roasted walnuts and mushrooms

I put a little olive oil and panko on the outside after stuffing them

Here's our meal - stuffed chops, Parmesan Rosemary potatoes and corn

Ingredients:
1/4 c walnuts
1/2 c mixed mushrooms
A few handfuls of spinach
Fresh shaved Parmesan cheese
1/2 c Panko breadcrumbs
2 tbsp margarine
3 tbsp olive oil
2 thick cut pork chops

Directions:
Preheat oven to 375.  Once preheated, put walnuts on a cookie sheet (line with parchment paper for easy clean up) and roast in oven for 4-5 minutes.

Meanwhile, put 1 tbsp margarine in a skillet and saute spinach.  Once wilted, set aside.  In the same skillet, add 1 tbsp margarine (if needed) and saute mushrooms until done, about 5 minutes.

Make a slit in each pork chop, making sure not to cut all the way through.

Combine ingredients and stuff into each chop evenly.

Carefully coat outside of chops with a drizzle of olive oil.  Put panko in a shallow dish and roll chops around to coat.  

In a cast iron skillet (or one that can go in the oven), heat olive oil.  Place chops in the skillet and brown each side for 4 minutes.  Transfer skillet to the oven and cook for another 10-12 minutes, or until done.  Let the chops rest for about 5 minutes before cutting into them.  

Stuffed Pork Chops with Dijon Reduction

I was in a rut of what to fix for dinner for B and me this week and after reading a few recipes for stuffed pork chops, I threw this one together.  I didn't follow any recipe in particular but took bits and pieces from others.  The chops definitely need the dijon reduction.  B wasn't too sure if she wanted to try that part but she ended up really like it!  My measurements below are approximate since I didn't really measure any of it.

Here's the "stuffing"

The final product

Ingredients:

2 medium pork chops
1/4 - 1/2 package of fresh spinach
1/2 c baby bella mushrooms, coursely chopped
1-2 tsp garlic
1/4 - 1/3 c feta cheese (I used fat free mediterrean herb)
2 tbsp Olive Oil

For the reduction:
1/2 - 3/4 c Fat Free Chicken Stock
1/4 c Dijon mustard
2-3 "shakes" of Worcestershire Sauce
1 tbsp flour (if desired)

Directions:
In a saute pan, heat 1 tbsp olive oil over medium heat.  Add mushrooms and begin to heat.  When the mushrooms are almost soft, add spinach and garlic & heat until the spinach is wilted.  Add feta and mix to combine (cheese doesn't need to melt)

Butterfly the pork chop - making sure you don't slice all the way through

Stuff chop with spinach, mushroom, cheese.  If needed, secure the chops with toothpicks

In the same saute pan, heat 1 tbsp olive oil.  Place chops in pan and cook over medium - medium high heat for about 4 minutes per side. 

While the chops are cooking, combine the ingredients for the reduction.  After the 4 minutes per side, add the reduction sauce to the pan, lower heat and simmer for about another 5 minutes. 

Place chops on the plate (remove toothpicks if necessary).  Drizzle reduction on top of the chops and serve.

Balsamic Honey Glazed Pork Chops

I was trying to figure out what to do with the huge Costco boneless pork chops that I had taken out for dinner.  I turned to foodgawker yet again.  I found this amazing recipe and followed it to a tee.  I would cut the cook time by 1 minute per side next time but other than that, this pork recipe is delish!

Ingredients (3 servings)

• 3 pork chops, 20 minutes removed from fridge
• 1-2 Tbsp Olive Oil
• 1/2 c. balsamic vinegar
• 1 1/2 Tbsp honey
• herbs de Provence
• salt and pepper

Instructions

Heat oil in pan over medium high heat and season both sides of chops with herbs de Provence, salt and pepper. Sear the pork on each side for about 2-3 minutes. Remove from pan and set aside.

Turn heat to medium and add vinegar. Let reduce by half and stir in honey.

Add back the pork chops, cover and let simmer for about 10 minutes, flipping the pork half way through, being sure to coat the chops with the sauce.

Serve with drizzle of reducing liquid.