Cheesy, spicy without being hot, cheesy, filling, – oh, and did I say ‘cheesy’? I don’t know what is better in this meal, the perfectly spiced pork chops with the cheesy sauce or the cheesy rice ! Why don’t you decide

Zesty Mexican Pork Chops

4 servings
390 calories per serving

1 lb. boneless pork chops
2 t chili powder
1 1/2 t ground cumin
Salt and pepper to taste
1 t oil
3/4 c white rice, uncooked
1 3/4 c water
1/2 c chunky salsa
3 oz. Velveeta 2 % cheese, cut into cubes
2 T chopped parsley

Sprinkle meat with cumin, chili powder, salt and pepper. Heat oil in a skillet and cook chops 5 minutes or just until browned on both sides. Remove to a plate and cover to keep warm. Add rice to skillet and cook 1 minute then add water and bring to a boil. Cover and simmer 16 minutes or until liquid is absorbed. Stir in half of the salsa and half of the cheese and place the chops on top. Simmer 5 minutes. Melt the rest of the salsa and cheese together with the parsley in the microwave for 30 seconds then pour over meat and serve.

The simplest recipes often turn out the biggest flavors and this is no exception. A great sear, lemon pepper and a balsamic glaze make this the perfect pork dish.

Balsamic Pork Medallions

4 servings
210 calories per serving

4 4 oz. boneless pork chops
2 t lemon pepper
Pam
1/2 c balsamic vinegar
1/3 c fat free vegetable broth

Sprinkle meat with seasoning. Spray a nonstick skillet with Pam and place over medium high heat. Add meat and cook 4 minutes each side or until lightly browned. Remove from skillet and keep warm.

Wipe pan clean and then add vinegar and broth. Cook 6-7 minutes or until sauce has reduced and thickened. Spoon over chops and serve immediately.

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

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.

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)

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 !

This is a great quick meal – the chops are tender and tasty and the corn mixture is not your boring old corn ! Try serving with Cheesy Spirals.

Mexican Pork Dinner

4 servings
320 calories per serving

3 t chili powder
1 t cumin
½ t salt
¼ t cayenne pepper
4 4 oz. boneless pork chops
1 t oil
½ c finely chopped onion
½ medium green bell pepper finely chopped
1 lb. frozen corn
Pam

Combine chili powder, cumin, salt and cayenne. Rub half the mix over both sides of the pork chops. Spray a skillet with Pam ad cook chops 5-6 minutes each side on medium high heat. Remove to a plate and cover to keep warm. Spray skillet again and cook onion and bell pepper 4 minutes or until tender. Add corn, the rest of the seasoning and continue cooking 3 minutes.

Sometimes simple is the best. And pork chops are just great simply sprinkled with garlic and grilled. Here I added a dollop of My Salsa Verde for only a few extra calories. It gives the meat some extra moisture and a whole lotta extra flavor.

Grilled Pork Chops with Garlic

4 servings
135 calories per serving

4 4 oz. boneless pork chops
2 garlic cloves, minced
Salt and pepper to taste
½ t garlic powder

Preheat grill. Place chops in a dish and sprinkle both sides with salt, pepper and garlic powder. Sprinkle with minced garlic and a bit of water to help keep them moist. Cool 5 minutes per side or until done.

A classic combination with just a little twist – the apples in the stuffing add a bit more overall crunch to the dish making this a definite keeper recipe. Make sure you use pork chops that are on the thicker side so they don’t dry out.

Pork Chops with Apple Stuffing

6 servings
370 calories per serving

6 boneless pork chops (about 4 oz. each)
¼ t salt
¼ t pepper
1 T oil
1 small onion, chopped
2 ribs celery, chopped
2 Granny Smith apples, peeled and coarsely chopped
14.5 oz. chicken broth
1 can low fat cream of celery soup
¼ c white cooking wine
6 c herb seasoned stuffing cubes
Pam

Preheat oven to 375 degrees and spray a 13×9 baking dish with Pam. Sprinkle pork chops with salt and pepper and cook in oil in a heated skillet. Brown pork about 3 minutes per side and remove from pan. Add onion and celery to skillet and cook 3 minutes. Add apples and cook another minute. Add broth, soup and wine and stir well then bring to a simmer and remove from heat and stir in stuffing cubes. Pour stuffing into baking dish and then place pork chops on top. Cover tightly with foil and bake 40 minutes or until pork is done.

Super savory and very easy to make. The topping has such a burst of lemony flavor that you don’t want to stop eating !

Lemon Parsley Pork Chops

4 servings
208 calories per serving

1 T oil
Pam
4 boneless pork chops (3 ounces each)
1/2 onion, sliced
Salt and pepper to taste
3 cloves garlic, minced
1/2 c hot water
4 T parsley, chopped
Zest of 1 lemon
Juice of one half lemon

Heat oil and Pam in skillet on medium high heat. Saute the onion for 3-4 minutes. Salt and pepper both sides of the pork chops and then add to pan. Cook 3 minutes. Turn meat over and add garlic and continue cooking another 3 minutes. Add water. Reduce heat to medium low, cover and cook 10 minutes.

Uncover and cook 5 more minutes. Remove chops to a plate and keep warm. Add parsley and lemon zest to pan. Cook down for about 2 minutes on high. Squeeze in lemon juice and cook down 30 seconds more. Spoon this mix over the chops and serve immediately.