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happy_bunny1990
happy_bunny1990 Posts: 144
in Recipes
i need a really good and healthy recipe for boneless pork chops. Please help me it is my trun to cook.

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  • happy_bunny1990
    happy_bunny1990 Posts: 144
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    i need a really good and healthy recipe for boneless pork chops. Please help me it is my trun to cook.
  • iambrandice
    iambrandice Posts: 157 Member
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    Check out these webpages!

    http://www.eatingwell.com/recipes/boneless_pork_chops_mushrooms.html
    http://cheaphealthygood.blogspot.com/2007/10/cheap-healthy-pork-recipes-methodology.html
  • happy_bunny1990
    happy_bunny1990 Posts: 144
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    one thing i should add is that i am allgeric to mushrooms (which sucks cuz i love them).
  • Alicevillemaire
    Alicevillemaire Posts: 3
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    Bake for 45 minutes at 375 degrees. Then the last 5 minutes brush with teriaki marinade.
  • iambrandice
    iambrandice Posts: 157 Member
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    Well, you can always alter recipes by taking the mushrooms out.
  • Mom_To_5
    Mom_To_5 Posts: 646 Member
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    how about broiling them or BBQ them with some lemon pepper and garlic powder or whatever other spics you may like
  • xhanson
    xhanson Posts: 18
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    Put about 2 or 3 TBSP light butter in skillet, add pork chops and season with garlic and black pepper. Yummy!!:happy:
  • molsongirl
    molsongirl Posts: 1,373 Member
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    shake and bake em.
  • codykitty
    codykitty Posts: 729
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    Sage rubbed pork chops with warm apple slaw

    ngredients
    4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
    1 large clove garlic, minced (about 1 teaspoon)
    1 teaspoon salt, divided
    Freshly ground black pepper
    4 (3/4-inch) pork loin chops
    1 large onion
    1 large Granny Smith apple, cut in 1/2, cored
    1/2 head green cabbage, cored
    3 large carrots
    2 teaspoons olive oil, divided
    2 tablespoons cider vinegar
    3/4 cup low-sodium chicken broth
    Directions
    Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

    Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.

    Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.

    To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

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