China Chops

4 boneless pork chops
1/4 cup rice or white wine vinegar
3 tbsp soy sauce
1 tbsp honey
1/2 tsp hot pepper sauce
1 tsp ground ginger
1 tsp olive oil
1 tsp sesame oil
4 cloves garlic minced

In small bowl, mix together vinegar, soy sauce, honey, hot pepper and ginger.

Heat both oils in a skillet over medium-high heat. Add pork chops and cook until nicely browned on each side. Add garlic and stir constantly until garlic is very light brown in color. (If you let it get too brown, it will be bitter.) Reduce heat to low.

Add the vinegar mixture, cover and cook until chops are finished. (10 - 15 minutes depending on preferred doneness.) Sauce will be slightly thickened, but you can remove chops and allow sauce to thicken for a few more minutes. Pour sauce over chops.

Serving Suggestions: Serve on a bed of raw spinach. The heat from the pork will wilt it perfectly. Add baked squash, start your squash before you start cooking anything. Or serve with brown rice. Can also make this using chicken thighs instead of pork chops.

Recipe from The Dinner Diva.

[click here for printable version]

Granny's Pork Chops

4-6 boneless pork chops

2 granny smith apples

1 tablespoon cinnamon

1 tablespoon nutmeg

1/4 cup brown sugar

I also add a little bit (less than 1/4) of onion, and dried berries and chopped pecans if I have them on hand.

Core and slice apples.

Sprinkle each side of chops with Cinnamon and Nutmeg. Sear both sides of chops. Reduce heat to medium-low.

Place apples and brown sugar on top of the chops. Allow to cook until desired temperature is reached (I cook mine to 155 degrees).

Swiss Ham Ring-Around

1 tablespoon butter or margarine, softened
2 tablespoons parsley flakes
1 1/2 teaspoons onion flakes
2 tablespoons mustard
1 teaspoon lemon juice
6 ounces shredded swiss cheese
1 cup chopped broccoli, cooked [I used mixed veggies]
1 cup diced ham, cooked
8 ounces Pillsbury Refrigerated Crescent Dinner Rolls

In a large bowl, mix butter, parsley, onion, mustard, and lemon juice. Add cheese, broccoli, and ham. Set aside.

Separate dough into 8 triangles. On a greased cookie sheet, arrange dough in a circular fashion with the bases overlapping. Spoon filling in a ring over the bases of the triangles. Fold triangles over the filling and tuck the tip into the base.

Bake at 350 degrees for 25 to 30 minutes.

One-Pan Roasted Pork Supper

I'm not too crazy about stuffing, but the potatoes were really good.

1lb. sweet potatoes, peeled, cubed
1 large red onion, cut into thin wedges
1/2 cup catalina dressing
1-1/2 tsp dried thyme, divided
6 oz. package stuffing mix for chicken
1-1/2 cups water
1-1/2lbs. pork tenderloin (2 small)

Preheat oven to 375 degrees. Toss sweet potatoes and onions with dressing and 1/2 tsp. of the thyme. Arrange in 15x10x1-inch baking pan sprayed with cooking spray. Bake 10 minutes.

Meanwhile, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to edges of pan. Spoon stuffing down center of pan; top with meat. Sprinkle remaining 1 tsp thyme over meat.

Bake 45 to 50 minutes or until cooked through (160 degrees).

Saucy Stir-Fried Pork

This was quite yummy! I thought the Italian dressing would be a strange combination with the soy sauce, but it didn't stand out in the end result.

2 cups white rice, uncooked
1/4 cup Zesty Italian dressing
1 lb. pork tenderloin, cut into thin strips [I used a package of pork stew meat]
1 cup thin red pepper strips
2 cups fresh sugar snap peas or snow pea pods
[I skipped these two and used a 10 oz bag frozen stir-fry mix]
3/4 cup diagonally sliced green onions
2 tbsp soy sauce
1 tsp cornstarch
1/2 tsp ground ginger

Cook rice as directed on package.

Heat dressing in large skillet on medium-high heat. Add meat; cook and stir until lightly brown. Add vegetables and cook for a few minutes stirring frequently.

Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook until sauce thickens, stirring frequently. Serve over the rice.

Makes 4 servings.

Pork Chops in Sour Cream Sauce

4-6 boneless pork chops (I like pork loin)
flour

2 eggs, beaten

1 bag stuffing, crushed with a rolling pin

butter

olive oil
3/4 cup beef broth
4 tbsp barbecue sauce
1/3 cup evaporated skim milk
1/3 cup sour cream
3 tbsp flour

(As always, quantitys are guesstimates.)

Coat pork chops with flour, dip into egg and coat with stuffing crumbs. Heat olive oil in a skillet over medium-high heat, cover and cook chops until lightly browned on both sides.

In small bowl combine 1/2 cup of the broth and the BBQ sauce. Pour over pork chops and cover tightly. Reduce heat and simmer for 10 minutes. Remove pork chops (put in a bowl or plate and cover with tinfoil to keep warm).

In same bowl, combine remaining broth and remaining ingredients until smooth. Pour into skillet, cook and stir over medium heat until bubbly and thick.

Serve sauce over pork chops with potatoes and veggies.