Pork Chop Recipies

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Apple Braised Pork Chops with Noodles

• 4 4-oz boneless pork loin chops, well trimmed
• 1 1/2 cups apple cider
• 1 Tbsp honey mustard
• 1/2 tsp salt
• 1/4 tsp dried thyme leaves
• 1/8 tsp pepper
• 1 1/2 cups carrots, cut into 1/4 inch thick slices
• 4-ozs (2 1/2 cups) uncooked extra-wide yolk-free egg noodles
• 2 Tbsp cornstarch
• 2 Tbsp water
• 2 Tbsp chopped fresh parsley

Servings: 6
Nutritional analysis per serving: calories: 372 grams of fat: 9 mg. cholesterol: 70 g. fiber: 3 mg. sodium: 403 % calories from fat: 23

Instructions:

1. Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook 3 to 5 minutes, turning once or until golden brown on both sides. In a small bowl, combine apple cider, honey mustard, salt, thyme, and pepper; mix well. Pour apple cider mixture over chops. Reduce heat to low; cover and cook 10 to 15 minutes or until pork is no longer pink in center.
2. Meanwhile, bring 3 quarts water to boil in large saucepan. Add carrots; cook over medium high heat for 5 minutes. Add noodles; return to boil. Cook 8 to 10 minutes or until tender, stirring occasionally. Remove pork chops from skillet; keep warm. In a small bowl, combine cornstarch and 2 Tbsp water; blend until smooth. Add to juices in skillet; mix well. Cook and stir until thickened and bubbly; boil 1 minute. (Gravy can be strained, if desired) To serve, drain carrot-noodle mixture; arrange on serving platter. Top with pork chops and gravy. Sprinkle with parsley.

Honey Pork Chops

• Med Onions, thinly sliced
• Apples, peeled & thin sliced
• 2 tablespoons Honey
• 2 teaspoons Caraway Seeds
• 6 each Pork Chops, (1/2")

1. Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish.
2. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
3. Cover and bake 1 hour.

Apple Stuffed Pork Chops

• 1 med. apple, peeled, cored and diced
• 1 sm. onion, chopped
• 1/2 c. raisins
• 1 tsp. salt
• 2 c. fresh bread crumbs
• 1/4 tsp. pepper
• 1/4 tsp. sage
• 3 tbsp. melted butter
• 6 thick pork chops
• 3 tbsp. vegetable oil

1. Combine apple, onion, salt, bread crumbs, pepper, sage and butter. Add water if mixture appears too dry. Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
2. In large skillet, brown the stuffed chops on each side in the oil. Place chops in shallow ovenproof casserole and arrange the remaining dressing around the chops. Bake in preheated 350 degree oven for about 1 hour. Last 5 minutes, sauté lightly the raisins and add to casserole. Serves 4-6 people.

Cornbread Coated Pork Chops

• 1/4 Cup Nonfat sour cream
• 1 Pound Pork loin chops
• 1-1/2 Cup Cornbread stuffing mix
• Black pepper

1. Preheat oven to 375. Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops uncovered, 45 minutes or until done. Serve immediately.
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