Pork Chops with Asparagus and Lemon Sauce

Spring! Time for young asparagus. yum...

• 1 pound of boneless pork chops
• 1 cup chicken broth
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 2 teaspoons minced onion
• 1 teaspoon garlic salt
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 1 pound of fresh asparagus
• 3 tablespoons of butter

brown pork and set aside. steam asparagus in chicken broth. after the asparagus has cooked to crisp tender, about 15 minutes, add the chicken broth to the pan that the pork cooked in. don't pour out any of the pan juices.

stir in the butter, lemon juice, onion and garlic. when the butter is melted and the mixture is simmering, whisk in the cornstarch. whisk until smooth

add back the port and asparagus. salt and pepper to taste.

serve with boiled potatoes or steamed rice.

enjoy

Maple Pork Chops and Biscuits

OK, I admit it. Betty Crocker is one of my favorites when I need a new idea for dinner. This is a slow cooker recipe that is really good.

I added my special touch of course...

Ingredients

·         1 Tablespoon butter

·         5 Pork chops (3/4 inch thick) Salt and pepper to taste

·         1 /2Pound carrots cut is small pieces

·         1 Can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits), or make your own.

·         2 Tablespoons chopped parsley

·         2 Tablespoons chopped onion

·         3/4 Cup maple-flavored syrup

Directions

• Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange carrots around pork chops. Sprinkle the chives over the top. Cover with foil. Bake 10 minutes.
• Move pork chops carrots to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and carrots. Drizzle syrup over everything.
• Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F, cand the carrots are tender. To serve, spoon liquid in pan over pork chops and carrots. If desired, brush biscuits with additional syrup.

 

Peachy Pork Chops

New from the Food Network. Yum.

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southernblend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

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Chili and Cheese Chops

Sometimes you just feel like being a little spicy. Besides it is good for the sinuses. right? I changed the origanal just a little; instead of separate salsa and green chilies, I add a small can of tomoatoes and green chillies. Something like Rotel. I also added 1/2 a bell pepper and a small onion.

 

This does up the carbs al little, but that's ok, the origanal only has 3.5 grams. By the way this serves 4, if you have some veggies with it.

 

Ingredients:

 

1 Teaspoon canola oil

14 Ounce-weights pork chops
1/4 Cup salsa
2 1/4 Ounce-weights diced green chilies, canned
1 Teaspoon ground cumin
1/3 Cup shredded Cheddar cheese
2 Tablespoons cream cheese



Directions

Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.

Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.

Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.



 

 

Pork and Pots

Ingredients

4- center cut pork chops
2 cups baby carrots
1/3 cup pure maple syrup
4 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1/4 teaspoon ground black pepper
1 1/2  lbs of russet  potatoes
Salt and ground black pepper

 
Directions
 
1.Preheat oven to 425 degree F.  Place chops  and carrots in a small beg. Add  maple syrup, 2 tablespoons of the oil, 1 teaspoon of the dried rosemary, and 1/4 teaspoon black pepper. Turn the bag around and mix well. Make sure carrots and meat are competly covered.  Pour out chops and carrots on one end of a large roasting pan.
2.  Wash and cut potatoes into small pieces like steak fries.

3. In a medium bowl toss potatoes with remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Transfer to roasting pan beside carrots and meat.



4. Bake for 35 to 45 minutes or until a thermometer inserted into the thickest part of the meat registers 155 degree,  and potatoes are browned and crisp. Carefully remove meat and carrots. Cover meat and carrots with foil and let stand 10 minutes before serving. Season to taste with salt and black pepper. Makes 4 servings.




Adapted from Better Home and Gardens

Creamy Pork Chops

This is a quick week night dinner.

1 pound pork chops

1 can cream of mushroom soup

1/2 cup chicken broth

 1 can mixed veggies

 2 cups cooked rice

salt

pepper

1 tbs. balsamic vinegar

2 tbs. seasoning salt

2 tbs. olive oil

salt pepper

Heat a skillet on medium heat. add olive oil, and pork chops salt and pepper  to taste. Brown on both sides. 

Add soup, veggies and broth

put on low to simmer

In a medium sauce pan bring two cups of water to a boil. Add one cup of rice, the seasoning salt and the vinegar. cook to package instructions.

Serve pork chops and veggies over the rice. 

Pork chops and escarole

Ingredients:



Marinade:

½ cup canola oil
2 tablespoons minced shallots
5 tablespoons finely minced lemongrass
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoon low-carb Hoisin sauce*
1½ tablespoons tamari
3 tablespoons water



Pork chops and escarole:

4 (8-ounce) center-cut pork chops
28 escarole leaves


Directions:

1. In a large bowl, mix together the canola oil, shallots, lemongrass, garlic, ginger, fish sauce, Hoisin sauce, tamari and water. Reserve one-third of the mixture. Using the rest of the mixture, coat each pork chop and marinate in a 9-inch by 13-inch baking dish in the refrigerator for 2–4 hours, turning the chops once.

2. Preheat a grill to medium-high. Also preheat the oven to 375ºF.

3. When the grill is ready, remove the chops from the marinade and grill for 3 minutes on each side. Transfer the chops to a baking pan and bake another 5 minutes.

4. Meanwhile, transfer the mixture used to marinate the pork to a small saucepan. Bring to a boil, add the water and then reduce heat and simmer for 3 minutes.

1. Coat the escarole leaves with the reserved marinade and place them on the grill for 1 minute. Remove and place on a serving plate.

2. Place the pork chops on top of the escarole, drizzle with the warm marinade, adding any marinade not used for the escarole, and serve.

Apple & Bacon Pork Chops

Once upon a time, (don't you just love that?), back in California days,... there was this little restaurant. They were the upscale restaurant in this small town. We loved to go in for special occasions. Any way, as a daily special they created a baked pork chop with a apple bacon chutney served on a bed of garlic mashed potatoes. Turned into my favorite thing to order, when I could go.

This is my version. i omitted the raisins for a more savory flavor.
Ingredients

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper


Instructions


1. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

2. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

3. Add garlic, sage, paprika and lemon juice and toss for 2 minutes

4. .Remove from heat, transfer to bowl and set-aside

5. Salt and pepper each side of pork chop,

6. Place  pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat

7. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 25 minutes, spoon the apple/bacon mixture over the chops and continue baking for 10 minutes or until hot and pork juices are clear.

Quick Orange Pork Chops with Green Beans.

These citrus pork chops with a twist. Easy to do, and so good.

4 boneless center cut  pork chops
1 medium orange
3 Tablespoons Lemon juice
3 Tablespoons Honey
2 teaspoons paprika
1 tablespoon balsamic vinegar
1/2 cup sliced mushrooms
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 Table spoon Worcestershire sauce.
1 pound clean stringed green beans.
salt and pepper
olive oil
Butter

In a small sauce pan add the honey, lemon, a pinch of salt, paprika, Worcestershire and balsamic vinegar. slowly bring to a simmer.
Peel and chop the orange into small pieces, add to the honey mixture.
Add 2 tablespoons of olive oil to a large frying pan. Bring to medium heat and add the pork chops. cook for 4 minutes. Turn over, add the onion bell pepper mushrooms and the honey orange sauce.
Bring a pan of salted water up to a boil add the green beans. cook 5-7 minutes until tender. drain the water. return the beans to the pan and add a little butter. Strain half the mushroom onion mixture out the pork chop pan and add to the beans.
Serves 4.