Category Archives: Pork

Pork Chops and Apple Stuffing

The apples added to the stuffing make all the difference in this meal – it is special and memorable ! Try serving with Buttery Carrots.

Pork Chops and Apple Stuffing
Pork Chops and Apple Stuffing

6 servings
290 calories per serving

6 boneless pork chops, about 1 1/2 lb.
1 medium onion, sliced thin
1 T oil
2 medium apples, thinly sliced
1 1/2 c water
6 oz. Stove Top stuffing

Heat oil in skillet and cook onion 3 minutes then add pork and cook 4 minutes per side or until done. Move meat to a plate and keep warm. Add apples and water and bring to a boil and then stir in stuffing and place on top. Cover and let stand 5 minutes.

Ham, Broccoli and Rice

This couldn’t be easier and it turns out a great healthy meal that the whole family will enjoy. I love one dish meals ! If you don’t have leftover ham on hand, try using Canadian bacon.

Ham, Broccoli and Rice
Ham, Broccoli and Rice

4 servings
290 calories per serving

2 t margarine
½ c chopped onion
4.3 oz. package of long grain and wild rice mix
1 2/3 c water
2 c frozen broccoli florets
1 ½ c diced cooked ham
1 cup shredded low fat cheddar cheese

Melt margarine in a skillet on medium heat and cook onion and rice from the mix for 2-3 minutes them pour in water and seasoning packet and bring to a boil. Reduce heat to medium low, cover and cook 10 minutes then lay broccoli and ham over the rice and bring back to a boil before lowering heat to medium low. Then cover and cook another 10-15 minutes or until rice is tender. Uncover and add cheese to top – let simmer 5 minutes to melt cheese. Serve immediately.

Garlic Stuffed Pork Roast

I love stuffing garlic into any roast before cokoing. The mellow garlic flavor permeates throughout all the meat and makes for a great dinner. This time I did it with pork roast and served with Potato Pancakes.

Garlic Stuffed Pork Roast
Garlic Stuffed Pork Roast

8 servings (1 serving = 4 oz. meat)
242 calories per serving

2 lb. pork roast
4 garlic cloves
Salt and pepper to taste
½ t garlic powder

Preheat oven to 350 degrees. Trim the roast of 95% of the fat. Make slits in both sides of the meat and stuff in little slices of garlic. Sprinkle with garlic powder, salt and pepper. Place ½ cup water in the bottom of a baking pan and then place the roast in a rack on the pan. Cover loosely with foil and cook ½ hour. Raise the oven temperature to 375 degrees and continue cooking 1 – 1.5 more hours or until done in the center. Let rest 10 minutes before slicing.

Orange Glazed Pork

The orange flavor in this dish is subtle and this is a perfectly easy way to make a great pork dish. The brine solution definitely tenderizes and flavors the pork so don’t skip that step !

Orange Galzed Pork
Orange Glazed Pork

6 servings
263 calories per serving

½ c kosher salt
½ c sugar
2 1 lb. pork tenderloins, trimmed
½ c orange juice concentrate, thawed
3 large cloves garlic, minced
2 t Italian dressing

Dissolve the salt and sugar in a bowl with 4 cups of water and add the meat and let stand 45 minutes. Then rinse the meat and pat dry. Heat a grill. Place the orange juice concentrate in a pan and on low heat cook until it is reduced by half them mix in the dressing and garlic and brush over the pork. Cook the pork about 7 minutes per side or until well seared and done throughout.

Greek Sub

So much flavor !!! And I just love using cucumber instead of lettuce on a sandwich. This is a great lunch.

Greek Sub
Greek Sub

1 serving
399 calories per serving

1 small club roll
4 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 T low fat crumbled feta cheese
4 thin slices cucumber
3 kalamata olives, slices (or black olives)
1 T low fat balsamic vinaigrette
¼ t oregano flakes

Place meats on roll. Top with cucumbers. Combine cheese, olives and dressing and pour over sandwich. Sprinkle with oregano.

Barbecue Pork Chops (Crock Pot)

How nice to place some ingredients in a slow cooker/crock pot and come back 4 hours later to a perfectly cooked meal ! Serve with a small side of mashed potatoes for a great meal.

Barbecue Pork Chops (Crock Pot)
Barbecue Pork Chops (Crock Pot)

4 servings
237 calories

8 5-ounce boneless pork chops
Salt and pepper to taste
Pam
1/2 c BBQ sauce
14.5 oz. can of diced tomatoes
10 oz. frozen vegetables

Sprinkle chops with salt and pepper. Spray a warm skillet with Pam and return to heat. Add chops and cook until brown on both sides. Pam a crock pot and place the chops in the crock. Mix the sauce, tomatoes and vegetables. Stir well and pour over the chops. Cook on high 4 hours.

The BBQ sauce is what really makes the dish – make sure to choose one of your favorites and to embellish it with extra garlic, lemon, vinegar….whatever makes it good to you !

Caramelized Pork

For those that like a little sweet with their savory, this is a great quick pork dish. The meat comes out nice and tender and the caramelized glaze is quite good ! Try Serving with Mushroom and Zucchini Orzo.

Caramelized Pork
Caramelized Pork

4 servings
200 calories per serving

1 lb. pork tenderloin cut into 1 inch slices
2 t canola oil
2 cloves garlic minced
2 T brown sugar
1 T orange juice
1 T molasses
½ t salt
¼ t pepper

Flatten the pork slices to ½ inch thick each (place between pieces of plastic wrap and pound with the bottom of a heavy skillet). Brown the pork in oil on medium high heat and then remove from the pan and keep warm. Saute the garlic in the same skillet for 30 seconds and then stir in the brown sugar, OJ, molasses, salt and pepper then return the pork to the pan and cook 4 minutes.

Ham and Barley Bake

There is something so homey about this dish. It is savory, filling, and sooooo does not say ‘diet’ – – it makes a fantastic dish to serve guests.

Ham and Barley Bake
Ham and Barley Bake

8 servings
222 calories per serving

1 T buttery spread
1 c uncooked barley
1 c chopped carrots
4 scallions, sliced
2 ribs celery, sliced
3 cloves garlic, minced
1 lb. cooked smoked ham, cubed
2 t basil flakes
1 t oregano flakes
¼ t pepper
28 oz. beef broth
½ lb. fresh green beans cut into 1 inch pieces
Pam

Preheat oven to 350 degrees. Spray a 13×9 baking dish with Pam. Melt buttery spread in a skillet on medium high and add barley, carrots, onions, celery and garlic and cook 3 minutes. Remove from heat and stir in ham, basil, oregano and pepper and then pour into the baking dish. Bring broth to a boil in a saucepan and then pour over ham mix. Cover tightly with foil and bake 20 minutes. Remove from oven, stir in beans, recover, and bake another 30 minutes or until barley is tender.

Kung Pao Pork

Another recipe from the really, really easy stable. I don’t often use store bought sauces as many are filled with sugar – but this one is worth it for a treat !

Kung Pao Pork
Kung Pao Pork

4 servings
381 calories per serving

1 1b. pork loin, sliced thin
16 oz. bag frozen stir fry veggies, defrosted
4 T Kung Pao sauce (available in the Asian section of your market)
Pam
2 c cooked brown minute rice

Spray skillet with Pam and heat to medium high. Stir fry pork 4 minutes or until lightly browned. Add vegetables and continue cooking 7 minutes or until all heated through. Add sauce and cook another 2 minutes. Serve with brown rice.

Pork Medallions and Potatoes

Sometimes the simplest of ingredients makes the best meals. This recipe has just a few components, but they complement each other beautifully. This was an excellent meal !

Pork Medallions and Potatoes
Pork Medallions and Potatoes

4 servings
285 calories per serving

2 T oil
1 lb. red potatoes cut into small cubes
Salt and pepper to taste
1/2 c water
3 scallions, thinly sliced
1 lb. pork tenderloin
1 lemon, sliced thin
1/4 c cilantro leaves
Salt and pepper to taste
½ t garlic powder

Heat 1 T oil in skillet over medium high heat. Add potatoes and season with salt and pepper. Cook 8-10 minutes or until brown. Add 1/2 c water, cover and cook until potatoes are tender, about 10 minutes. Add scallions and cook 2 minutes longer. Transfer to a bowl and keep warm. Cut tenderloin into 12 slices and press down to flatten into even pieces and dry on a paper towel (wet meat will not brown up nicely), sprinkle with salt, pepper and garlic powder. Heat 1 T oil in skillet on medium high heat. Cook pork in batches 2-4 minutes per side. Serve with potatoes and lemon slices and garnished with cilantro leaves.

Related Posts with Thumbnails