Adapted from: http://www.myrecipes.com/recipe/pork-chops-with-dijon-cream-sauce
2 (4-6 ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
12 oz pork loin
Mrs. Dash Chipotle seasoning
1 tbs olive oil
16 oz green pepper, mushrooms, green onions, squash mixture
Optional: Tortillas, Sour Cream, Cheese, Salsa, Avocado, Sauces, fresh vegetables
In a crock pot, cook pork loin sprinkled with seasoning. I recommend Mrs. Dash Chipotle seasoning – but feel free to use a favorite. I cook mine for about 6 hours on low – but monitor to ensure that your pork cooks completely.
In a pan, heat olive oil and cook green peppers, mushrooms, green onions, squash mixture. You can use whatever vegetables you prefer for this, but this is my typical combination. Season as desired. I don’t use salt – but that is a personal preference and it would probably be better if I did. Cook till vegetables are tender. Enjoy!
Serve with tortillas of choice if desired. Maybe also be good on a bed of lettuce. Garnish with sour cream, cheese, salsa, avocado, and/or sauce of choice. I don’t eat tomatoes, but those and any number of other vegetables (lettuce, cabbage, etc) might be perfect to add to this. I try to keep it a 8 oz per person raw or 4 oz per person cooked guideline.
Also – I use this combination with most proteins: shrimp, chicken, steak, etc. Cooking method may vary by protein.
2 garlic cloves, finely minced
2 T balsamic vinegar
1 t coarse salt
1/4 t fresh ground pepper
1 T olive oil
4 pork chops
1 T canola oil
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Marinate overnight.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy, oven-proof saute pan over medium-high heat. Add pork chops, and brown, about 2 1/2 minutes each side. Transfer pan to oven.
Roast pork chops, turning once, until the internal temperature is 160 degrees, about 10 minutes.
This was adapted from this recipe.