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Thread: Pork Chops?

  1. #1
    JennieB Guest

    Question Pork Chops?

    Anyone have any receipes to spice up some pork chops? I am new to CORE and any help appreciated!

  2. #2

    Default Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

    Here's one we really like. Even people who aren't fond of sauerkraut like this because the sauerkraut loses its piquant flavor through the slow cooking while helping keep the pork chops moist.

    Pork Chops with Apples, Sweet Potatoes, and Sauerkraut
    4 (1 inch thick) boneless pork chops (thinner ones may dry out)
    2 medium sweet potatoes, peeled and sliced 1/2 inch thick
    1 medium onion, sliced
    2 apples - peeled, cored and sliced
    1 tablespoon Splenda (or use brown sugar Splenda or real brown sugar)
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    freshly ground black pepper to taste
    1 (16 ounce) can sauerkraut, drained
    1. Heat a skillet over medium-high heat and coat with Pam. Quickly brown the pork chops on each side, taking care not to cook them all the way through. Set aside.
    2. Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle sweetener, nutmeg, and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut.* Cover, and cook on Low for 4-5 hours, or till potatoes are tender.
    3. Serve pork and vegetables with juice from the slow cooker spooned over them.
    *If you want, you can also pour 1/2 c. white wine or apple juice over all, and/or add a sprinkle of dried thyme, before cooking.
    Kim

    Lifetime Member
    SW 164
    GW 139
    CW 135

  3. #3

    Default Basil Tomato Pork Chops

    Here's another recipe you can try:

    Basil Tomato Pork Chops
    1 tablespoon olive oil (or less)
    1 teaspoon finely chopped fresh garlic
    8 (1/2-inch thick) pork chops
    1 (28 ounce) can diced tomatoes, undrained
    1 teaspoon dried basil leaves
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup water
    3 tablespoons cornstarch (not core but less than 2 points for 3 Tbsp)
    1 medium green bell pepper, cut into rings
    1 medium onion, cut into rings
    1. Heat half the oil in 4-quart saucepan until sizzling; stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4 to 6 minutes). Remove from pan; set aside. Repeat with remaining oil and pork chops.
    2. Return pork chops to pan. Stir in tomatoes, basil, salt and pepper. Cook over medium-high heat until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50 to 60 minutes). Remove pork chops; keep warm.
    3. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture in pan with wire whisk. Add green pepper and onion.
    4. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crisply tender (5 to 6 minutes). Serve sauce over pork chops.
    You can serve with whole wheat penne pasta, brown rice, or mashed potatoes.
    Kim

    Lifetime Member
    SW 164
    GW 139
    CW 135

  4. #4

    Default Re: Pork Chops?

    Kim, that saurkraut one sounds so good,I think I will have to try that one. I do not eat alot of Pork chops but this recipe caught my eye,thanks for sharing,Arena

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