Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!
2 bone in pork chops
1/3 c. white vinegar, divided
1/3 c. soy sauce
2 T. brown sugar
2 T. canola oil
2 bay leaves
1/2 red onion, thinly sliced
1/2 serano chile, seeds removed (wear gloves!)
1/4 c. thinly sliced green onions
Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.
Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.
Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.
Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.
Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.
This is a great way to make sure you don’t overcook the pork chops (something I have a really hard time not doing…). The sauce was OK – but I think next time, it needs a little more spicing up.
2 bone-in pork chops
1/2 c. chicken broth
2 T. lemon juice
2 t. chopped sage or thyme
1 minced garlic clove
1 T. flour
Preheat the oven to 400. Put an oven proof frying pan into the oven and warm it to temperature.
In the meantime, season the pork chops with salt and pepper. Drizzle some olive oil on them and rub in the oil.
When the pan is hot, carefully remove it from the oven and place it on the stove. Place the pork chops on it and turn up the heat on the stove. Sear the bottom of the chops until they are browned – about 3 minutes.
Turn them over and return the pan and chops to the oven. Cook them for about 6 minutes, or until the temperature of the chops reaches 145.
While the chops are in the oven, combine the broth, flour, lemon juice, sage and garlic into a small saucepan. Bring to a boil and simmer slowly until the sauce has started to thicken.
When the chops have reached temperature add the cooked sauce to the pan and cook in the oven for another minute or so.
Serve the chops with the sauce on top.
Here’s another tasty Italian-inspired dish. To keep the salt content down, it’s important to rinse the capers in cold running water.
4 thin cut, bone in pork chops
2 T. rinsed and drained capers
4 T white wine
Flour for dredging
Heat some olive oil and butter in a pan. Dredge the pork chops and brown them on both sides in the pan. Season with salt and pepper.
Add the capers and the white wine. Reduce the wine a bit.
Add about 1-2 T butter and emulsify it in the pan. Plate the chops and spoon the sauce and capers over the top.
This is one of the first dishes I ever made, only back in the day, I used Cream of Mushroom soup. This is so much healthier and just as flavorful!
4 bone in thick pork chops
1/2 stick butter
2 cloves minced garlic
8 oz sliced mushrooms
1 T. dried oregano
1 T. dried thyme
1/2 c. milk
1 T. flour
Preheat oven to 350 degrees.
In a small skillet, melt butter. Add garlic, mushrooms, oregano, thyme, and seasonings (such as pepper, salt, garlic powder, or whatever you like). Cook until soft and tender. Set aside until the pork chops are cooked.
In another skillet, sear the pork chops on both sides in some melted butter.
Place the entire pan into the oven and cook for about 35 minutes (check the pork chops often to make sure you don’t overcook them).
Remove the skillet from the oven and remove the pork chops to a serving plate.
Mix together the milk and flour until smooth. Add this to the pan with the mushrooms.
Warm it up slowly until the milk thickens.
Spoon the mushroom/milk sauce over the pork chops.
Sage is one of my favorite spices to us on meat. I always try to use fresh, which I have growing in my yard! It’s extremely easy to grow here in California and it smells divine when you chop it up to use in your recipes!
4 thin cut bone-in pork loin chops
Fresh sage leaves, chopped
Seasonings, such as garlic powder and black pepper (and a touch of salt)
1/2 cup beef broth
Combine the spices and chopped sage. Rub both sides of the pork chops with the mixture.
Melt some butter and a little olive oil in a pan. Saute the chops about 5 minutes on each side, until they are well browned.
Add the broth, reduce the heat to simmer, and cover the pan for about 30 minutes.