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Core Pork Recipes

Page history last edited by PBworks 11 years, 9 months ago


Feta-Stuffed Pork Chops


2 boneless pork chops, thick cut

1/4 lb fat free feta cheese, shredded, or crumbled

1 shallot, chopped

3 mushrooms, chopped small

1 hot pepper, chopped (I used jalapeno)

1 egg

1/4 cup fat free milk

1/2 cup cornmeal


Preheat oven to 375 degrees.


Mix the cornmeal and whatever spices you like. The cornmeal should be heavily spiced (salt, pepper, Italian seasoning, garlic powder).


In a bit of olive oil, sauté the shallot, then the mushrooms. Add the hot pepper, cook the mushrooms through.


Remove from heat, let cool a bit, mix in the cheese.


Cut a pocket in the pork chops, stuff each with half the cheese mix. Push the stuffing in so you can almost close the pocket.


Beat the egg with the milk. Dip the pork chop in the cornmeal mix, coating all the sides. Dip in the egg wash, then again in the cornmeal.


Heat a skillet with a bit of olive oil in it. Sauté the pork chops for two or three minutes on each side to set up the cornmeal crust.


Bake for 35 minutes.




Pork Chops with Creamy Mustard Sauce

Yield: 4 servings


1 pound boneless lean pork chops

salt and pepper

2 tsp olive oil or canola oil

2/3 cups (5 oz) FF evaporated milk

2 Tbsp Dijon mustard

2 green onions, sliced


Flatten chops to about 1/4 in thick. Season both sides with salt and



Heat oil in large skillet over medium-high heat. Add half the chops and cook on each side for 2 minutes or until browned and cooked through. Remove, set aside and keep warm.


Cook remaining chops. Reduce Heat to low. Add evaporated milk stir then stir in mustard and green onions. Return pork chops to skillet. Cook 1-2 minutes (do not boil) or until sauce is slightly thickened, turning pork chops over to coat with sauce.




Rosemary Braised Pork Chops

Yield: 4 servings


1 Tbsp chopped fresh rosemary or 1 tsp dried, crushed

1 tsp garlic powder

1 tsp onion powder



4 boneless pork chops (about 4 ounces each) trimmed of all visible fat.

1 tsp oil

1/2 water (or chick broth)


In a small bowl, stir together rosemary, garlic powder, onion powder, salt and pepper.


Sprinkle both sides of pork chops with rub mixture.


Heat a large skillet with 1 tsp of oil over medium-high heat. Add pork chops to pan cooking for 2 minutes on each side or until lightly browned.


Add water (broth). Reduce heat to medium-low and cook for 10 to 15 minutes, or until pork is no longer pink in center. Drain and serve.


NOTE: Pork chops can simmer for up to 1 hour on stove top. Just add more water (broth) as needed.




Italian Pork Chops (Crockpot)

Yield: 4 servings


4 (1 inch thick) lean pork chops

1/2 lb sliced fresh mushrooms

1 med onion

1 green bell pepper sliced

1 sm bottle of FF italian salad dressing

minced garlic


Rub garlic onto tops of chops and place into crock pot. Scatter mushrooms, onions & pepper on top. Pour dressing over all and cook on low 6 hrs or high 4 hours.


Reviews for Italian Pork Chops




Pork Chop Casserole

Yield: 4 servings


4 boneless pork chops

4 potatoes, sliced 1/4" thick

1 package onion soup mix

10 oz. mushroom pieces, canned, drained

1 cup water


Brown pork chops in pan sprayed with cooking spray. Place chops in bottom of a 1 1/2 quart casserole dish, sprayed with cooking spray. Slice potatoes & layer on top of chops. Add drained mushrooms. Sprinkle with soup mix. Pour water over all. Cover with foil and bake in a 350*F oven for 1 hour and 15 minutes.




Italian Pork Chops with Rice

Yield: 4 servings


4 boneless pork chops (about 4 oz. each)

3/4 cup brown rice, uncooked

3 T. onion soup mix (dry)

1 teas. oregano

1/4 teas. Worcestershire sauce

15 oz. tomato sauce

1 cup boiling water

salt and pepper to taste


Season pork chops with salt, pepper & oregano. Brown in pan sprayed with cooking spray. Place chops in a 1 1/2 quart dish, sprayed with cooking spray. Combine remaining ingredients and pour over chops. Cover and bake at 350*F for about 45 minutes or until rice is well cooked.




Pork Chop, Rice and Mushroom Casserole

Yield: 4 servings


4 pork chops

2 TBS canola oil

2 cloves garlic, chopped or minced

1 medium onion, chopped

1/3 c chopped green onions

1/3 c chopped green bell pepper

1 can beef broth

1 c water

1 c uncooked brown rice

8 oz mushrooms

Salt and pepper to taste


In a large skillet or Dutch oven, brown pork chops in 1 TBS oil. Remove. Add remaining TBS oil to pan; sauté garlic, onions and bell pepper. Add broth, water, rice, and mushrooms. Salt and pepper to taste; stir. Place pork chops on top of rice. Bake at 350*, covered, for about 35 minutes, until chops and rice are cooked through and most liquid is absorbed.




Cajun Grilled Chops

Yield: 4 servings


1/2 tsp cayenne pepper

1 tsp dried sage

1 tsp paprika

1/2 tsp black pepper

1/2 tsp garlic powder

1 serving 1 tsp Lawry's

1 pound lean boneless pork chop


Combine seasonings, mix well. Coat chops with seasoning mixture. Grill directly over medium-high heat 7-8 minutes per side, turning once.




Hungarian Sauerkraut (Crockpot)

Yield: 12 servings


2 pounds pork sirloin, boneless -- cubed

1 1/2 pounds sauerkraut

2 white onions -- chopped

2 tablespoons paprika

1 large can crushed tomatoes

2 bay leaves, whole

1 tablespoon sugar (points)

1 cup water -- or less

Salt and pepper

1 pound potatoes -- cubed

4 ounces fat-free sour cream


Sautee the onions and the pork until it is not any longer pink.


Mix everything except sour cream into the crockpot. Easy with the water, you can always add, if needed.


Mix in the Sour Cream just before serving.




Crockpot Honey Dijon Pork

Yield: 8 servings


1/2 cup chopped onion

2 apples, peeled and sliced

1 tbs. honey

1 tbs. Dijon mustard

1/2 tsp. coriander seed, crushed

1/4 tsp. salt

1 (2 to 2 1/2 lb.) rolled boneless pork roast

1 tbs. cornstarch

2 tbs. water


In 4 to 6 qt. slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hrs. Remove roast from slow cooker; place on serving platter. Cover with foil.


In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.




Pork Medallions with Dijon-Dill Sauce

Yield: 4 servings


1 pound pork tenderloin -- cut crosswise into 8 pieces

1 tsp. garlic salt

1/2 cup fat-free plain yogurt

1 Tbs. Dijon mustard

1 teaspoon Dijon mustard

1 teaspoon dill weed

1/2 tsp. sugar


Place each piece of pork between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness.


Heat a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until cooked through. Transfer to a warm platter, season with garlic salt and pepper to taste on both sides.


Combine remaining ingredients in a bowl and mix well. (Make sauce earlier in day to allow flavors to blend.) Serve pork with sauce.




Ham Steaks with Cherry Sauce


1 (4-serving) pkg. Jello SF Vanilla Cook & Serve Pudding

1 (4-serving) pkg. Jello SF Cherry Gelatin

2 cups (one 16-oz. can) red tart cherries, packed in WATER,

3/4 c water

1/4 tsp. apple pie spice

6 (3-oz.) sliced extra-lean ham


In an 8-cup glass measuring bowl, combine dry pudding mix and dry gelatin. Add water to pudding mixture. Mix well to combine. Cover and microwave on HIGH (100% power) 2 minutes. Stir in cherries and apple pie spice. Re-cover and continue microwaving on HIGH 2 minutes. Mix well. Cover to keep sauce warm while preparing ham.


Place 6 ham steaks in large microwavable dish. Cover with waxed paper. Microwave on HIGH 3 minutes, or until ham is heated through, turning after 1 1/2 minutes. For each serving, place a ham slice on p0late and spoon about 1/3 cup warm cherry mixture over top. Serves 6.



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