Marinated Baked Pork Chops

This recipe and the photo are from allrecipes.com. 

These were pretty good.  I like the balance of tangy and sweet. 

Ingredients

Original recipe makes 6 servings.        

Makes servings USMetricAdjust Recipe (Help)

1 tablespoon soy sauce                                                                     

2 tablespoons vegetable oil                                                                     

1 tablespoon Worcestershire sauce                                                                     

1 teaspoon lemon juice

2 tablespoons brown sugar

2 tablespoons ketchup

6 pork chops

 

 Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes* in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

 

*I amended the baking times to suit the thickness of my chops.

Crockpot Honey Apple Pork Loin

Recipe and photo from:
http://mycrossfitpaleojourney.wordpress.com/2012/07/05/crockpot-honey-apple-pork-loin/

Ingredients:
Pork Loin, 2.5-3 lbs.
Red Delicious Apples, 3 sliced
Honey, approx 4 T
Cinnamon, 2 T
Process:
Lay the apple slices (from two of the apples) in the bottom of the crockpot.

Sprinkle with cinnamon.
Cut slits in the pork loin (approx 1/2″-3/4″).
Drizzle some honey into the slits.
Then place apple slices into the slits.

Place the pork loin into the crockpot.
Drizzle the top with the remainder of the honey.
Place the rest of the apples on top.

Then sprinkle the whole thing with cinnamon.

Cook on low for 7 hours.
For more flavor, you may poke holes in the pork. Then place the pork loin in a bag with honey and cinnamon and marinate it overnight.

Pork Tenderloin with Grilled Peach-Ginger Chutney

I actually got this recipe from a flyer at the Commissary, but according to Dr. Google, it also is apparently on recipes.com (where the image is from).

Makes: 4 servings

Active Time: 35 min

Total Time: 35 min

Ingredients:

2 medium peaches (not overly ripe)

4 tsp extra-virgin olive oil, divided

1-1.25 pounds pork tenderloin, trimmed (get uniform thickness)

1/4 tsp plus 1/8 tsp salt, divided

1/4 tsp freshly ground pepper

1 tsp finely chopped fresh ginger

1 tbsp light brown sugar

2 tbsp rice vinegar

Directions:

Preheat grill to high.

Peel peaches (Bring water in med saucepan to a boil, immerse peaches in boiling water for one minute then plunge into icy water. Remove skins with paring knife.) Cut peaches in half and remove the pits. Brush the cut sides with 2 tsp oil.

Brush pork with remaining 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper. Grill pork, turning occasionally, until a constant thermometer reading of 160* occurs, 14-18 minutes.

Meanwhile, place the peaches, cut-side down on the grill rack. Grill, turning occasionally, until tender (6-8 minutes). Transfer pork and peaches to cutting boards. Let peaches cool while pork rests.

Whisk ginger, brown sugar, vinegar and remaining salt in a medium bowl. Chop the peaches and add them to the ginger sauce. Stir to combine. Slice the pork on the diagonal. Serve the pork topped with peach chutney.

Per Serving:

208 cal

7g fat

74 mg cholesterol

11g carbs

1g fiber

279 mg sodium

*We served this with a green veggie and mashed potatoes as well...though these aren't figured in to the nutritional values.

Broccoli Cheddar and Ham Strata

(Image and recipe courtesy of http://www.familycircle.com/)

Serves: 8

Prep: 15 mins

Cook: 8 mins

Bake: 375 for 25 mins

1 tbs olive oil

1 medium sweet onion, diced

1 bag (1 pd) frozen chopped broccoli, thawed

1 loaf Italian bread (14 oz), cut into cubes

1/2 pound ham

6 large eggs

1.5 milk (2%)

2 tbs chopped fresh or freeze-dried chives

1 tbs Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1.5 cups shredded cheddar

1) Heat oven to 375. Coat 2 qt baking dish with non-stick spray.

2) Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 mins. Add broccoli and cook another 3 mins.

3) Place bread cubes in a large bowl. Stir in broccoli-onion mixture and the ham.

4) In a medium bowl, whisk together the eggs, milk, chives, mustard, salt & pepper. Pour over the bread mixture, stirring to mix. Transfer to the prepared dish, and top with cheese.

5) Bake at 375 for 40-45 mins, or until dish registers 160 on thermometer.

Per serving:

365 cals

16 g fat

3 g fiber

890 mg sodium

197 mg cholesterol

Harvest Pork Roast & Vegetables

Serves: 6

Prep: 20 minutes

Marinate: overnight

Roast: 450 for 15 mins, then 400 for 55 mins

Pork Roast:

2 tbs olive oil

1 tbs lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

1 tsp chopped rosemary

4 garlic cloves, chopped

1/4 tsp salt

1/8 tsp black pepper

1 boneless center-cut pork roast (~2.5 pds)

1 tbs canola oil

Vegetables:

6 cups cauliflower florets (~1/2 large cauliflower)

1 large butternut squash, peeled and cut in 1 inch pieces (~4 cups)

2 sweet peppers, cut in 1 inch strips

1 large sweet onion, cut in wedges

Baby carrots

Potatoes

4 tbs olive oil

4 cloves garlic, smashed

Squeeze of lemon juice

Leaves of rosemary branch

1/2 tsp salt

1/2 black pepper

1) In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt & pepper. Rub pork with mixture. Place in a resealable plastic bag and marinade overnight in fridge.

2) Toss veggies in bowl with olive oil, garlic, lemon juice and rosemary. Put in Ziploc in the fridge overnight.

3) Heat oven to 450. Brush large roasting pan with canola oil. Add pork. Arrange veggies on a second large greased baking pan and season with salt & pepper. Place both pans in oven and roast at 450 for 15 minutes. Reduce heat to 400 and continue roasting for 50-55 minutes or until pork's temp reaches 160.

4) Thinly slice pork and place on platter surrounded by veggies.

Per serving:

508 cals

28 g fat

7 g fiber

446 mg sodium

104 mg cholesterol

Rosemary-Dijon Pork Chops

(Image & recipe from kraftrecipes.com)

Found this one on the back of a box of Shake 'n Bake.

Prep time: 10 min
Total time: 40 min
Makes 4 servings

Ingredients:
1/2 cup Shake n Bake Original Pork Mix
1/4 cup dried rosemary leaves (diced, so the thing doesn't look hairy like in the picture)
4 pork chops, 1/2 inch thick
4 tsp dijon mustard

1) Heat oven to 425.
2) Spread chops with mustard.
3) Coat both sides of chop with the S&B and rosemary mixture.
4) Bake in foil lined panfor 15 mins or until done (internal temp of 160F)

Crockpot Pulled Pork

Place pork (roast, shoulder or butt) in the crockpot. Pour a cup of water over it. Throw salt & pepper on the pork. Cook on low for 6-8 hours.

Separate liquid and remove any fat peices. Add a bottle of your favorite BBQ sauce and shred. Let that heat up. Serve with rolls.

*Tried this one. The pork came apart really easily. Recipe got a thumbs up from both of us.

Pulled Pork Tacos

Time: 15 mins hands on
Serves 6

2 cups store bought salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
Salt
1-2.5 pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano and cocoa and 1 tsp salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily. On high 4-5 hrs or on low 7-8 hrs.

20 mins before serving, heat oven to 350. Stack tortillas, wrap them in foil, and bake until warm (about 15 mins).

Meanwhile, while using two forks, shred the pork and stir into the cooking liquid.

Serve with lime, cilantro, sour cream and extra salsa

Dijon-Crusted Pork Chops

Active Time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
4 pork loin chops, 3⁄4 in. thick (about 11⁄2 lb)
2 Tbsp Dijon mustard
3⁄4 cup seasoned dried bread crumbs
1 Tbsp canola oil
8 oz wide egg noodles
11⁄4 cups frozen mixed vegetables
1 Tbsp butter
1⁄4 tsp each salt and pepper
(check applesauce situation)

PREPARATION
1. Heat oven to 350°F. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2 to 3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5 minutes or until cooked through.

3. Meanwhile, in a large saucepan, heat 4 quarts water to a rapid boil over high heat. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt; serve with pork chops.

Nutrition Facts
Yield 4 pork chops
Amount Per Serving
Calories 577
Total Fat 23g
Saturated Fat 8g
Cholesterol 108mg
Sodium 795mg
Total Carbohydrates 57g
Dietary Fiber 4g
Protein 33g

**Tried this one. Pork chops I got were too thick and needed extra cooking...throwing off the timing. Otherwise it was fine. Donny ate it :-). We did it with mashed potatoes, spinach (had some I needed to use up) and, of course, applesauce.

Sweet Chili Pork Tenderloin

Sweet Chili Pork Tenderloin

1 lb pork tenderloin
1/4 cup + 1 T orange juice
Juice of 1 lime
2 T + 1 tsp apricot preserves
1 T + 1 tsp chili powder
1 clove garlic, minced
1 T soy sauce
1 tsp cayenne pepper
1 T olive oil

Combine 1/4 cup orange juice, lime juice, 2 T apricot preserves, 1 T chili powder, garlic, soy sauce, and cayenne pepper in a large food storage bag and add pork tenderloin. Marinate overnight in the refrigerator.

Preheat oven to 400 degrees, heat a skillet over medium-high heat. Add olive oil and heat. Add tenderloin and cook about 5-6 minutes on each side to form a crust. Resist the temptation to turn the meat too early.

Transfer the pan to the oven and finish cooking for approximately 10-15 minutes until cooked through. Combine 1 T orange juice, 1 tsp preserves, and 1 tsp chili powder in a small bowl, brush on tenderloin for last 5 minutes of cooking. Let meat rest covered with foil for about 5-10 minutes before cutting to let juices redistribute. Pour any remaining glaze over sliced tenderloin.