Smoked Pork Chops with Apple and Onion

This is a really fast and health recipe that pairs well with just about any side. We chose Rice-a-Roni because it is my husbands favorite, but I think that it would be really fabulous with roasted sweet potatoes.

Source: adapted from Rachael Ray
Serves 4

Ingredients:

2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper

Directions:

In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.

Pork Chops alla Pizzaiola

This is a really simple, but delicious weeknight dinner. You could pair it with pasta or some veggies. I was really impressed with how delicious it was, especially since we don't like to eat pork that much.

Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners

Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves

Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Panko Crusted Pork Chops with Creamy Herb Dressing

This is a really great recipe that is light, but doesn't taste that way. I served it along with some of Nigella's coleslaw.

Source: http://thecrepesofwrath.blogspot.com/ adapted from Cooking Light October 2008

Ingredients:

2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops (I used 3)
1 teaspoon olive oil or canola oil Cooking spray

Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder


1. Preheat the oven to 450 degrees F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in yet another shallow dish. 2. Dredge the pork in the flour mixture, then dip in the egg mixture, followed by dredging in the panko crumbs. Heat the oil in a large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes on each side. 3. Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until the panko crumbs are golden brown and crispy. 4. While the pork cooks, make the dressing by combining the green onions and remaining ingredients. Serve with the pork when they come out of the oven. Serves 2.

Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash

I found this recipe in one of my Rachael Ray magazines. It was really good and really simple. I can never go wrong with one of her recipes.

Source: Everyday with Rachael Ray

Ingredients:
4 bone-in, 1-inch-thick pork chops
1 tbsp grill seasoning
2 tsp sweet smoked paprika
5 tbsp olive oil
1 red onion, chopped
salt and pepper
1 chipotle chili in adobo sauce, seeded and finely chopped, with 1 tbsp adobo sauce
3 tbsp brown sugar
4 mcintosh apples, cored and chopped
1 c apple cider
2 lemons, juiced
4 ears of corn, kernels scraped (I used frozen corn kernels)
1 15 oz can butter beans, rinsed
1 bell pepper
4 scallions, thinly slice on an angle
2 cloves of garlic, grated or finely chopped
2 tbsp fresh thyme
1 tsp cumin

1. Preheat a grill or grill pan, season the pork with grill seasoning and paprika
2. In a large saucepan, heat 1 tbsp of olive oil over medium high heat. Add the red onion, season with salt and pepper and cok until softened, about 5 minutes. Stir in the chipotle pepper and the brown sugar and lower the heat to medium. Add the apples, cider and 1 tsp lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15 to 20 minutes.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. While the chops are cooking, in a medium bowl, combine the corn kernals, butter beans, bell pepper and scallions. In another bowl, combine the garlic, thyme, lemon juice and cumin; season with salt and pepper. Whisk in the remaining olive oil ( I omitted). Pour onto the succotash and toss to coat.