How about some of these:
Apricot-Glazed Pork Chops
From Cooking Light
"Here's one of my family's favorite pork recipes. I serve it with brown rice and steamed asparagus." -Lori R. Jobe, Frisco, TX
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon olive oil
1/3 cup apricot preserves
1/3 cup riesling or other slightly sweet white wine
1/2 teaspoon bottled ground fresh ginger (such as Spice World)
Sprinkle salt and black pepper evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cook 2 minutes on each side or until browned. Remove pork from pan, and keep warm.
Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.
Yield: 4 servings (serving size: 1 pork chop)
NUTRITION PER SERVING
CALORIES 246(28% from fat); FAT 7.7g (sat 2.6g,mono 3.8g,poly 0.6g); PROTEIN 23.5g; CHOLESTEROL 67mg; CALCIUM 25mg; SODIUM 208mg; FIBER 0.1g; IRON 1.1mg; CARBOHYDRATE 17.4g
Oven-Fried Pork Chops
From Cooking Light
4 (5-ounce) lean center-cut loin pork chops (1/2-inch thick)
1 egg white
2 tablespoons unsweetened pineapple juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1/4 cup plus 1 tablespoon Italian seasoned breadcrumbs
1/4 teaspoon paprika
Cooking spray
Trim fat from chops; set chops aside. Combine next 5 ingredients in a shallow bowl; stir with a wire whisk. Combine breadcrumbs and paprika in a shallow bowl. Dip each chop into egg white mixture, and dredge in breadcrumb mixture.
Place chops on a rack coated with cooking spray; place rack in a shallow roasting pan. Back at 350 degrees for 25 minutes on each side or until done.
CALORIES: 251 per serving
Yield: 4 servings
Pork Chops with Country Gravy
From Cooking Light
This recipe makes enough gravy to smother the pork chops, or you can spoon half over the chops and half over the mashed potatoes. Substitute dried basil if you don't have marjoram.
Total time: 40 minutes.
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Yield: 4 servings (serving size: 1 chop and 1/2 cup gravy)
NUTRITION PER SERVING
CALORIES 252(34% from fat); FAT 9.6g (sat 4.4g,mono 3.6g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 83mg; CALCIUM 142mg; SODIUM 584mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 10.6g
Sautéed Pork Chops Niçoise
From Cooking Light
In Nice, France, olives, tomatoes, and garlic are the defining ingredients - hence, the name of this recipe. Serve over rice or packaged cooked potato wedges (such as Simply Potatoes).
1 teaspoon vegetable oil
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons bottled minced garlic
3 tablespoons dry white wine
4 teaspoons chopped pitted niçoise olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sauté 10 seconds. Add wine, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 pork chop and about 1/4 cup sauce)
NUTRITION PER SERVING
CALORIES 206(38% from fat); FAT 8.7g (sat 2.8g,mono 3.8g,poly 1.2g); PROTEIN 22.3g; CHOLESTEROL 58mg; CALCIUM 48mg; SODIUM 494mg; FIBER 1.9g; IRON 1.3mg; CARBOHYDRATE 7.3g
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