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Pork Chops with Ginger-Cherry Sauce
- 1 tsp dark sesame oil
- 4 center-cut boneless pork chops ((4-ounce) trimmed)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup cherry preserves
- 2 tsp low-sodium soy sauce
- 1 tsp bottled ground fresh ginger (such as Spice World)
- 1 tsp seasoned rice vinegar
- Heat oil in a nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper; add to pan. Cook 4 minutes on each side; remove pork from pan.
- Combine preserves and remaining ingredients in a small bowl. Add preserves mixture to pan; reduce heat, and cook 2 minutes or until slightly thickened, stirring constantly. Return pork to pan; cook 2 minutes or until thoroughly heated.
Pork Chops with Country Gravy
- 1/4 cup all-purpose flour (about 1 ounce)
- 3/4 tsp salt
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/4 tsp dried rubbed sage
- 4 4- ounce boneless center-cut loin pork chops (about 3/4 inch thick, (4-ounce))
- 1 Tbs 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.
Pork Chops Stuffed with Feta and Spinach
- Cooking spray
- 4 garlic cloves — minced and divided
- 1/2 teaspoon salt — divided
- 1/4 teaspoon freshly ground black pepper — divided
- 5 sun-dried tomatoes — packed without oil (diced)
- 10 ounces frozen chopped spinach — thawed (drained, and squeezed dry)
- 1/4 cup crumbled reduced-fat feta cheese — (1 ounce)
- 3 tablespoons block-style fat-free cream cheese — (1 1/2 ounces)
- 1/2 teaspoon grated lemon rind
- 16 ounces boneless center-cut loin pork chops — trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Pork Chops with Walnuts and Blue Cheese
- 4 4 ounce boneless center-cut pork loin chops
- 1/4 cup chopped walnuts
- 1 Tbs canola oil
- 2 oz Roquefort cheese or similar blue cheese (about 1/2 cup)
- 2 green onions (chopped)
- 1/4 tsp freshly ground black pepper
- 1/2 cup water
- In heavy skillet over high heat, toss walnuts until they just begin to brown, about 3 minutes. Transfer nuts to a small bowl. Add oil and heat over high heat. Brown chops about 1 minute on each side. Cover pan, reduce heat to low and cook chops 6 minutes, just until cooked through. While chops cook, combine cheese, green onions, and pepper with nuts and mix well. Transfer chops to a platter and return pan to the stove. Pour in water; bring to a boil, scraping up brown bits on bottom of pan. Cook until juices thicken slightly. Pour juice over chops and top with nut mixture.
