Baked Pork Chops

This is a simple healthy recipe and it's perfect for a busy work week...

it's also very comforting on a cold rainy day!

You'll Need -

Boneless Pork Chops

Healthy Request Cream of Chicken Soup

Garlic Powder

Salt and Pepper

Start by seasoning your pork chops. Sprinkle both sides with garlic powder, salt & pepper. Place them in a greased baking dish and top with the cream of chicken soup.

 

Bake at 350. Cook time will depend on how thick your chops are but it should be between 30 - 45 minutes. The internal temp will be 145 when they are done!

The chicken soup turns into a guilt free gravy that's wonderful on roasted potatoes or a baked potato. If you want to make this comforting dish even lighter, serve the pork with a side of peas or broccoli.

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Spicy Carolina Style Pulled Pork

My Carolina boy found this recipe online and insisted we try it.

He loves Eastern Carolina BBQ and anything spicy so we knew this was going to be a hit! 

I didn't like the idea of adding the fat or onions back into the meat so I skipped that step and it turned out amazing.

You'll Need - 

3.5 lbs pork shoulder (original recipe called for 5lbs)

2 red onions, quartered

2 yellow onions, quartered

Rub:

3 tablespoons brown sugar

2 tablespoons paprika

2 teaspoons sea salt

1 teaspoon freshly cracked black pepper

Sauce:

1 cup apple cider vinegar 

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons sugar

1 tablespoon spicy brown mustard

1 tablespoon garlic powder

1/2 teaspoon powdered cayenne pepper

Start by making the rub...Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast and wrap it tightly in plastic. Refrigerate for at least a few hours but overnight is best.


To make the sauce...combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper in a bowl and mix well.


Next, place the quartered onions in the bottom of a crock pot. Place the (unwrapped) roast on top of onions and drizzle most of the vinegar mix over the roast. Save a little bit  to add to the shredded meat at the end.


Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours. (I actually cooked mine for 10 on low because that's what fit in with my work day!)

When your meat is done cooking, remove it and the onions from the crockpot and transfer to a cutting board. Remove skin and fat from the pork. Using two forks pull and shred the pork and top with the remaining vinegar mixture if desired! 

I served this with a side of cole slaw and corn on the cob! But the meat would make an excellent pulled pork sandwich as well!


And lucky Truman enjoyed the pork bone...

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Sausage Peppers & Onions

 

You’ll Need –

1 Package of Hot or Sweet Italian Sausage

1 Large White Onion

2 Large Peppers (green, yellow, red, etc)

Garlic

Salt and Pepper

Crushed Red Pepper

Start by chopping the sausage into bite sized pieces and slice the peppers into thin strips (they’ll shrink down as they cook!)

Add the sausage and veggies to a baking dish and season with garlic, salt, pepper and crushed red pepper. Cover with foil and bake at 375 until the veggies are tender and the meat is cooked through!

Add to a hoagie roll with some American cheese for a delicious “Fenway Park like” meal J

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Spicy Sausage & White Bean Soup

You'll Need - 

1lb of Spicy Italian Sausage (out of casings)

10 Cups of Chicken Stock

1 Bag of Baby Spinach 

1 19oz Can of Cannelloni Beans (drain most of the liquid)

1 Onion Chopped

2 Cloves of Garlic (minced)

Oregano 

Crushed Red Pepper 

Manchego Cheese (optional for garnish) 

Start by browning the sausage in a skillet, drain the fat and then set aside. Next, sauté the chopped onion until translucent. Add the sausage, cooked onion, stock, beans, and garlic into a large soup pot and simmer for about 20 minutes. Season with oregano and crushed red pepper to taste. Add the fresh spinach and stir to incorporate. As the soup simmers you'll lose some of the broth so just add in some water if the flavors get too concentrated! Garnish with manchego cheese if desired!

Makes About 8 Servings ( 2 cups per serving)

Approximate Nutritional Value per Serving - 

Calories - 216

Fat - 7.3 (Sat 2.3)

Carbs - 13.5

Fiber - 4

Protein - 23

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Grilled Pork Chops

You'll Need -


Pork Chops
McCormick Steak Seasoning
Minced Garlic
Worcestershire Sauce


Rub both sides of the pork chops with steak seasoning, garlic and worcestershire sauce and let marinate for at least 20 minutes.

Preheat grill (we used our Cuisinart Griddler) on high. When hot, arrange the seasoned pork chops on the lower grill plate. Close and grill for 5 to 6 minutes... grilling time will depend on your grill and thickness of the chops. Internal temperature of pork should be between 155°- 160°F when tested with a meat thermometer.

Serve with just about any veggie...asparagus, baked onions (see separate post), or corn on the cob are some of my favorites! Baked or mashed potatos are also a good match!

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