Having Pork chops tonight....any good healthy ideas?

MY all-time favorite is: pan fried pork chops, remove from pan, stir in Campbells Cream of Mushroom with what's in the pan still, return pork chops to pan for simmering. Done and done. *drool*

I just had honey mustard pork chops, with beets, beet greens, carrots, and a little baked potato...was delicious...I put the recipe in MFP, only 150 calories/chop

Go to the McCormick Seasoning website and check out "Apple & Sage Pork Chops" Yum-Yum!

MY all-time favorite is: pan fried pork chops, remove from pan, stir in Campbells Cream of Mushroom with what's in the pan still, return pork chops to pan for simmering. Done and done. *drool*

mmm, had these last night, but I cook the in the oven, covered in onion slices...mmmm

My mom and I are simple.. paprika, salt, pepper.. and bake. Eat with applesauce. old school Brady Bunch style Haha.

grill them, to season them mix in a bowl 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder and 1 tsp cajun seasoning springle on both sides then grill they are awesome, this seasoning is awesome on pretty much all meat btw

Ingredients
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
Salt & freshly ground pepper, to taste
2 teaspoons canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
2/3 cup dry white wine
1 cup reduced-sodium chicken broth
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
1 1-1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
6 scallions, trimmed and sliced into 1/2-inch lengths
2 teaspoons cornstarch mixed with 2 teaspoons water
Preparation
1.Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
2.Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
NutritionPer serving: 237 calories; 5 g fat ( 1 g sat , 2 g mono ); 52 mg cholesterol; 13 g carbohydrates; 23 g protein; 2 g fiber; 286 mg sodium; 635 mg potassium.

Nutrition Bonus: 635 mg potassium (32% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1/2 other carbohydrate, 3 lean meat, 1 fat

I grill them, and use this as a glaze

Honey/Jalapeno Glaze
1/4 tsp. grated lime peel
2 tbsp. lime juice
1 tbsp. honey
1/4 c. olive oil
2 tsp. chopped fresh jalapeno peppers or use canned
Dash of ground nutmeg

I do apple porkchops, peach porkchops, and pineapple porkchops. I really just bake the chops in the juices and stick the sliced fruits on top. It's pretty good and tastes light.

1 lb pork chops
two apples (preferably sour)
one onion
mustard
pepper
salt
cooking oil

Chop the onions and saute them in a large frying pan. Cut up the apples and add them to the onions, lower the heat and saute for 15 minutes. Meanwhile, cut the pork chops into 1-inch thick pieces and pummel them a bit with a mallet. Add salt and pepper and a thin layer of mustard to both sides.
Then remove the onions and apples and lay the pork chops into the same pan. Fry 7 minutes on each side. For serving, add the onions and apples on top of the pork chop.

Edited to add - this is about 200 calories per chop.