Pork Chops with Dijon Cream

Adapted from: http://www.myrecipes.com/recipe/pork-chops-with-dijon-cream-sauce

Ingredients
2 (4-6 ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
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

Preparation
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.

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Pulled Pork Tacos

2 servings

Ingredients:
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

Directions:
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!

Note:
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.

Roasted Balsamic-Garlic Crusted Pork Chops

4 servings

Ingredients:

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

Directions:
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.