I made this for dinner tonight served with roasted cauliflower (post next) and roasted asparagus, and I have to say it was one of the best dinners we have had in a while. This was so so so good! Chris loved it! I loved it! Heck, our vegetarian daughter even gave the chops a bite. Wahoo! The key is not overcooking the chops, so they do not dry out. But, oh man, these are definately worth making. And, did I mention they are healthy? That is right, good for the body and soul. I love it when tasty food is good for me.
Gina's Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts
Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g
Adapted from Food and Wines
1 tsp butter (I used Extra Virgin Olive Oil)
4 pork loin chops (with bone), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
1/4 cup chopped shallots (I couldn't find shallots, so I substituted red onion and it was fine)
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms
1 tbsp dijon mustard
2 tbsp chopped, fresh parsley
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, March 29, 2011
Sunday, January 30, 2011
Chili Verde (Mexican Stewed Pork)
This is utterly, amazing! I only had a little bit, because I am dieting, but Chris could not get enough. Really, really good is all I have to say. Chris put this in a tortilla with shredded sharp cheddar cheese, romaine lettuce, diced roma tomatoes, avocadoes, and sour cream. He loved, LOVED it! I had it on top of a romaine salad with tomatoes and a little bit of reduced fat ranch dressing and it was delicious that way as well! It would be good inside enchiladas, really, anything it would be good on. It makes a ton, but freezes well, so I think it is worth making the whole batch. I did the crock pot method, so I cannot vouch for the oven method, BUT Mel over at Kitchen Cafe is like my food celebrity, I trust her, so I am sure either or is fine. I love how I act like I am personal friends with this lady, but seriously, all of her food is so good. Enjoy!
from My Kitchen Cafe (www.melskitchencafe.com)
*Note: don't even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead - the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.
*Serves 8-10
2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, ( I used my cast iron skillet and it worked well) the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.
from My Kitchen Cafe (www.melskitchencafe.com)
*Note: don't even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead - the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.
*Serves 8-10
2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, ( I used my cast iron skillet and it worked well) the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.
Tuesday, December 21, 2010
BBQ Pulled Pork Sandwiches: Another Version
BBQ Pulled Pork Sandwiches
from My Kitchen Cafe (www.melskitchencafe.com)
Chris and I love pulled pork sandwiches. I have already posted a delicious pulled pork recipe on this here blog, but this one I made last week, is even better. This one was so so easy and tasted so so good. My brother and his wife came for a visit, and they, too, thought these were delicious! Give it a try, you will love it too once you do.
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Notes:
Liquid smoke is most commonly found near the bbq sauces/Worcestershire sauce aisle. Walmart carries it along with other grocery stores, not hard to find, you just have to be in the right section.
Note:
I slather some butter on the top and bottom of the buns and stick them under the broiler for a few minutes. So good this way.
I also serve it with coleslaw either on the side or right on top of this pork goodness!
I also reccommend using either homemade BBQ sauce or our family's favorite: Sweet baby Rays brand. Yum!
from My Kitchen Cafe (www.melskitchencafe.com)
Chris and I love pulled pork sandwiches. I have already posted a delicious pulled pork recipe on this here blog, but this one I made last week, is even better. This one was so so easy and tasted so so good. My brother and his wife came for a visit, and they, too, thought these were delicious! Give it a try, you will love it too once you do.
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Notes:
Liquid smoke is most commonly found near the bbq sauces/Worcestershire sauce aisle. Walmart carries it along with other grocery stores, not hard to find, you just have to be in the right section.
Note:
I slather some butter on the top and bottom of the buns and stick them under the broiler for a few minutes. So good this way.
I also serve it with coleslaw either on the side or right on top of this pork goodness!
I also reccommend using either homemade BBQ sauce or our family's favorite: Sweet baby Rays brand. Yum!
Friday, November 5, 2010
Shredded Sweet Pork Salad: Cafe Rio Style
Okay, I have a confession to make. I have never eaten at a Cafe Rio restaurant. Even living in AZ and visiting Utah, I have never been inside one. I know, shame. However, I have had their sweet pork salad, it was at a RS meeting I went to once. And, I have had it in people's homes that have made the knock off recipes. So, even though I haven't been to the actual location, I know what it is suppose to taste like. Well, this knock off recipe is the BEST in my opinion. This pork is delicious and so easy since it is cooked in a crockpot all day. We had friends from the ward over for dinner to try it with us and they loved it too! Making all the elements was a little time consuming, but it was good. I have always wanted to try making it myself and now I can say I have. So, even if you have had versions of this before, try this one and I am sure it will be your new favorite too! I think I might even make just the meat and rice and just have that for dinner on its own. Those two things were my favorite part. Enjoy!
Assembling your salad:
Toast a large tortilla sprinkled with cheese (I used extra sharp cheddar) under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole (I made homemade), and crispy tortilla strips (I didn't worry about this and it still was great). Drizzle on dressing, sprinkle with cotija cheese (again, I used extra sharp cheddar) and garnish with a lime wedge...and voila! Dinner is served! Yummy!
Shredded Sweet Pork
3 lb pork roast (I used pork tenderloin)
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...
1 c brown sugar
1 c red enchilada sauce
Cilantro Lime Rice
3 c water*
3 c Minute rice*
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies
Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.For mine, I used 2 cups water to 1 cup rice.
Garlic Black Beans
1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro
Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.
Creamy Tomatillo Dressing
3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped (I might add less next time, like 4, 6 was a little much, I think)
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste (I used less than half of a big jalapeno) It gets spicy fast and the longer it sits, the spicier it gets, so don't be liberal with this :)
Place all ingredients in food processor or blender and mix well. Refrigerate for at least 1 hour before serving.
I made homemade guacomole that was amazing! For the recipe, go to my post on Crispy Southwest Wraps (vegetarian) under the Mexican tab. Delicious!
Source: The Sisters Cafe Blog, of course!
Assembling your salad:
Toast a large tortilla sprinkled with cheese (I used extra sharp cheddar) under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole (I made homemade), and crispy tortilla strips (I didn't worry about this and it still was great). Drizzle on dressing, sprinkle with cotija cheese (again, I used extra sharp cheddar) and garnish with a lime wedge...and voila! Dinner is served! Yummy!
Shredded Sweet Pork
3 lb pork roast (I used pork tenderloin)
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...
1 c brown sugar
1 c red enchilada sauce
Cilantro Lime Rice
3 c water*
3 c Minute rice*
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies
Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.For mine, I used 2 cups water to 1 cup rice.
Garlic Black Beans
1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro
Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.
Creamy Tomatillo Dressing
3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped (I might add less next time, like 4, 6 was a little much, I think)
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste (I used less than half of a big jalapeno) It gets spicy fast and the longer it sits, the spicier it gets, so don't be liberal with this :)
Place all ingredients in food processor or blender and mix well. Refrigerate for at least 1 hour before serving.
I made homemade guacomole that was amazing! For the recipe, go to my post on Crispy Southwest Wraps (vegetarian) under the Mexican tab. Delicious!
Source: The Sisters Cafe Blog, of course!
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