BARBECUE PORK AND PENNE SKILLET

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 25 min

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.

NUTRITIONAL FACTS

1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.

Tips: did full can of broth, whole onion and pepper, 2 cups of cheese.

Use whole can of broth, was a little dry.

I used my own shredded bbq chicken recipe and subbed in chicken broth instead of beef and I am IN LOVE with this dish

Breaded Pork Cutlet

Weight Watchers Recipe

Ratings (1131) 

7PointsPlus Value

Track

Prep time: 15 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients 4 spray(s) cooking spray      1 pound(s) uncooked lean boneless pork chop(s), four 4 oz chops    1/2 cup(s) all-purpose flour    3/4 tsp table salt, or to taste    1/2 tsp black pepper, or to taste      1 large egg(s)      3 Tbsp fat free skim milk    1 1/2 tsp Dijon mustard, or to taste    1/2 cup(s) dried plain breadcrumbs, panko-variety (see note)      1/2 medium lemon(s), cut into 4 wedges    Instructions Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate. Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray. Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving. Notes Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired. You can also cook these in batches in a nonstick skillet coated with cooking spray.

Parmesan Baked Pork Chops

Talk about taking pork chops to a whole new level, these were melt in your mouth delicious!

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder


On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Pork Chops with Apples and Potatoes

Pork Chops with Apples and Potatoes


An Oktoberfest meal of pork is not complete without apples and potatoes, which represent heaven and earth in the German tradition. Enjoy this flavorful casserole served with a side of steamed broccoli.

Makes 4, 12 ounce servings • Prep time: 20 minutes • Cook time: 60 minutes
1 teaspoon GIANT butter 1 lb raw potatoes, sliced 1/8 inch thick 1/4 teaspoon GIANT salt 1/2 cup water 1 lb boneless pork loin chops 1/2 teaspoon GIANT ground black pepper	1 teaspoon GIANT canola oil 1 cup sliced onion 2 red apples, cored & cut into narrow wedges (1 ½ cups) 1/4 teaspoon ground nutmeg 1 cup GIANT apple cider or apple juice 1 Tablespoon GIANT cornstarch

Preheat oven to 350 degrees. Butter a 2 quart casserole, arrange potatoes in an even layer and sprinkle with salt. Add water, cover casserole, and bake for 20 minutes. Meanwhile, sprinkle pork chops with pepper. Heat oil in a skillet over medium-high heat and brown chops on both sides. Reduce heat to medium, add onion to pan drippings and sauté until lightly browned. Remove casserole from oven and arrange chops over potato layer. Arrange apples over chops, sprinkle with nutmeg, and top with sautéed onions. Cover casserole, bake for 30-40 minutes, until potatoes are tender. Combine apple cider and cornstarch and pour into skillet. Cook over medium heat until sauce is thickened, stirring to mix in browned bits. Serve sauce over chops.
Nutrition information per serving: 380 calories, 14g fat, 5g saturated fat, 70mg cholesterol, 210mg sodium, 38g carbohydrate, 4g fiber, 14g sugars, 26g protein

Tender Crock Pot Pork Roast

Tender Pork Roast

Rated: Submitted By: LaVerne Peterson Photo By: Christina Prep Time: 5 Minutes Cook Time: 8 Hours Ready In: 8 Hours 5 Minutes Servings: 8

"LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. 'It's wonderful to serve to company because it never fails to please,' she promises."

Ingredients:

1 (3 pound) boneless pork roast 1 (8 ounce) can tomato sauce 1/4 cup soy sauce (must be low sodium) 1/4 cup water

1/4 cup sugar 2 teaspoons ground mustard Suggestions: add onion rings and whole cloves of garlic; sub brown sugar for white; sub 1/4 cup Worcestershire sauce & 3/4 cup red wine vinegar for soy sauce

Directions:

1.

Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.

Crock Pot Pork Chops

By Malriah on May 29, 2002

Photo by Natalie K

248 Reviews

• 
• Prep Time: 10 mins
• Total Time: 6 1/4 hrs
• Servings: 4

About This Recipe

"These have to be, hands down, the BEST meal I have EVER made in a crock pot. I borrowed a friend's crock pot one weekend and made this for my honey. Low and behold, I got a crock pot for my next birthday along with a request for this recipe to be the first thing I made. I really wish I know where I got the recipe from because I would LOVE to give credit for it. I beg of you, do yourself a favor and try this. You will NOT regret it. Let me know what you think!!"


My rating - these were good but a bit vinegary.  The veggies were crunchy yet which is how I like them. The chops were fork tender.

Ingredients

• 4 pork chops, each about 1/2 inch thick
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green peppers, sliced
• 1 (14 1/2 ounce) cans stewed tomatoes
• 1/2 cup ketchup
• 2 tablespoons cider vinegar (use 1 tbsp next time, this was very vinegary)
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 beef bouillon cubes
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. Salt and pepper pork chops if desired.
2. Add all ingredients except water and cornstarch to the crock pot.
3. Cook on low for 5 1/2 hours.
4. Mix cornstarch and water together and stir into crock pot.
5. Cook 30 minutes more.
6. Serve over rice

Pork Chops with Mango Salsa

3/4 inch thick boneless pork chops - 3 chops

1/2 tsp salt

1/2 tsp red pepper

1/2 tsp black pepper

mango salsa

Mix salt and peppers together and coat one side of each pork chop.  Spray oven safe dish with non stick cooking spray and lay chops in pan, pepper side up.  Bake in 425° oven about 35 minutes.  Serve with mango salsa.