Dinner Ideas - Milford,DE

If you want the BEST pork you have ever had, make this tonight!! SO easy and only 4 WW points, so it's good for you!!

Cut a pork tenderloin into 1 1/2 thick cuts. Sprinkle each side lightly with salt and chili powder (DO NOT OVERDO THE CHILI OR IT WILL BE GROSS.) Cook in a pan on both sides until each piece is cooked through. When they are all done, put them all back in the pan and stir in 1/2 cup of stir-fry sauce. Done. And AMAZING. My kids tore this meal up with brown rice and steamed asparagus - you can't beat that!

I make this dry rub for a Pork Loin, but it would be equally delicious on a pork chop. I rub the loin with 1 tbsp of Olive Oil (obviously you would use less for a pork chop) and then put this dry rub on:

1 tsp of Kosher Salt
1/2 to 1 tsp of Pepper (fresh cracked or whatever you have is fine..the more pepper you use the spicier it will be)
1 tsp of Rosemary
1 tsp of Garlic Powder
1 tsp of Onion Powder
1/2 tsp of Sage (Optional...I've made it without this and it is good too. Sage has a strong taste that some people don't like)
1/2 tsp of Crushed Red Pepper flakes or 1/4 tsp if you just want a little bit of the flavor without all of the heat

Occasionally, I will add a few twists of this grinder that McCormick's makes called their Italian Herb Seasoning Grinder. If you use this, skip the Red Pepper Flakes as they are already in this particular seasoning grinder.

Anyway, just rub this on and cook them in the oven or you could always do them in a pan as well.

Oh, and I serve it with roasted potatoes and asparagus. You can also roast the asparagus, which is delicious. Use a bigger, thicker asparagus and brush lightly with Olive Oil. Sprinkle with a little bit of Salt and Pepper and roast in a glass pan, baking sheet or even a baking stone in the oven at 400 for approximately 20 minutes. If you are using a thinner asparagus then adjust the cook time.

I chop up some zucchini and tomatoes into little tiny cubes (1/4 to 1/2 an inch on each side). I sautee the pork chops in a tiny bit of olive oil with some salt and pepper, then take them out. Then I sautee some garlic and onions in a little bit of olive oil, then add the zucchini and tomatoes. I add some white wine (don't worry, the alcohol burns off), italian spices (a mix or stuff like marjoram, oregano, basil, etc) and cover until the pork chops are done. This is light and very yummy.

Last night's dinner sounded really good. =-)

Here's what I do with chops sometimes.

Place in a baking dish. Add a layer of lemon juice. Sprinkle with salt, pepper, garlic powder, and sometimes onion flakes.

McCormick has a Lemon & Pepper seasoning salt that I put in place of the above ingredients sometimes to mix it up.

Cover with aluminum and bake at 450 until juices run clear. Approx 20-30 minutes depending on the size. I raise the rack and broil it for a few minutes at the end to brown them but be careful since pork is so dry already. Sometimes if the lemon juice is all dried up I don't do it.

Throw in some quartered potatoes and you have yourself a meal that's really easy when people are over or kids are running around crazy.

Good eating!

a super duper easy and quick way we cook pork chops OFTEN is to broil. We have a great spice cabinet full of different blends so that is an easy way to change up the flavor of the chops. Sometimes plain old salt, pepper, and garlic powder is all it needs!
Takes about 15 minutes or so (?) to broil - I don't use a timer but I rely on appearance to tell me when its done. Experiment and do what works for you. Stick under broiler until the heat starts to change the color of the meat, then turn over and cook the other side for about 5 more minutes.
Voila!
While pork chops are broiling, cut up some apples and onions and sautee them in butter until soft. Sprinkle some garlic powder or rosemary or sage in the apples if you want savory flavor, or sprinkle cinnamon if you want sweet. Fruit is a wonderful accompaniment to pork.
OR put the broiled chops on a bed of sauteed spinach.
OR melt some cheese on top of the chops.
SO many options with a broiled chop - and so fast!!

Check out the website for Cooking Light magazine and do a search under pork chops. They always have terrific recipes that don't taste low-fat. We've yet to find a "dud" recipe from them.

I use the McCormick's "Grill Mates" marinades. They're easy to mix up, there are a BUNCH of different flavors, and you can cook them in whatever way is easiest for you. I usually just bake them. They say you only marinade for 15 min, or "longer for more flavor". I usually let them marinade for 2 hours or so. Like I said, there are a LOT of different flavors, so even though it doesn't take much effort, you can get a bit of variety.

Marinate in soy sauce, lime, garlic and ginger and cook with the marinade, serve with sauteed onions on top, yummy. Either that or I usually just season and cook, sometimes I'll lightly dredge it with seasoned flour (season the pork chops also) and saute. Or cook with some salsa. If I'm really in a rut I'll google recipes.

a good rub which you buy pre made or make yourself and the grill.

Suacey Pork Chops Good in Crock pot or Stove top
I'd try loin chops without the bone for this one
2 Cans Cream of Chicken
1 cup of Ketchup
2 Tablespoons of worshtishire sauce
salt and pepper to taste
Let simmer 45-1hour on stove for tenderness or 7-8 hours in crock pot on low...
It is so yummy!!!

I like Oven Fry for Pork. I'm sure it's not the "healthiest" option, but maybe better than frying on the stove top?

One of the first recipes that I learned coming out of college was Russian dressing, Apricot Preserves and Lipton Onion Soup Mix. Mix them together and pour over pork chops. Quick easy and yummy.

You can de-bone the chops (or try boneless) - marinate them in teriyaki/soy sauce and make a pork stir fry with frozen (or fresh) veggies and brown rice.

Our favorite is...Apricot pork chops.

You take 1 c. Apricot preserves and +/- 4 TBLS. Honey mustard and salt and pepper and heat together. Then pull some out and reserve for sauce after cooking...use the rest on the pork chops as you cook them. I just put mine in a nonstick pan on med/high heat, no oil, no nothing...then add spoonfuls of sauce to cover before and after each flip over.

Serve with extra sauce for the side and wild rice and a veg and your gone!

We tend to grill ours the most. Very very good. Sometimes I will martinate in Italian Dressing or the Lowrey's Marinade (lemon pepper is our favorite) and then grill. So easy. Then I just do whatever sides sound good - Rice A Roni, some kind of potatoes, salad, broccoli, whatever.