Cooking

Pork Chops Stuffed with Feta and Spinach

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Pork Chops Stuffed with Feta and Spinach

Calories 760 kcal
Author David Bonom, Cooking Light , APRIL 2007

Ingredients

  • 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

Instructions

  1. Preheat broiler.
  2. 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.
  3. 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

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Pork Chops with Walnuts and Blue Cheese

Servings 2
Calories 161 kcal

Ingredients

  • 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

Instructions

  1. 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.

Pecan-Topped Pumpkin Bread

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Pecan-Topped Pumpkin Bread

Calories 4878 kcal
Author Margaret Patterson, Milton, Florida, Cooking Light , NOVEMBER 2007

Ingredients

  • 3 1/3 cups all-purpose flour -- about 15 ounces
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 15 ounces pumpkin
  • Cooking spray
  • 1/3 cup chopped pecans

Instructions

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
  3. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.