BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread

December 31, 2013 at 6:30 PM | Posted in Idahoan Potato Products, JB's Fatboy Sauces and Rub, pork chops | 1 Comment
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Today’s Menu: BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread

 

 

BBQ Pork Chop Mah Pot 003
Another very cold day outside again. It’s in the low 20’s but feels a lot colder with the wind chill, buts of sunshine to brighten it up a bit. I can’t believe another year has gone by! I just want to thank each and every one of you for all your views and comments throughout the year! Without WordPress I would have never had the chance to connect with all of you. Thank you again! So for dinner tonight i prepared a BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread.

 

 

 
I had the Pork Chop in the freezer so I let it thaw overnight in the fridge. About noon I added some JB’s Fat Boy Haug Waush BBQ Sauce to a Hefty Zip Bag and added the Chop and let it marinate the rest of the day. When ready to prepare it I took it out of the bag, shaking off the excess. I then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. i heated up a Cast Iron Skillet, sprayed with a little Pam Cooking Spray and added Canola Oil. When the Skillet and Oil was heated up I added my Chop to it. I fried it about 4 minutes or so per side, till the internal temperature reached 155 degrees. Nice size Chop and it came out moist with a fantastic flavor, love the JB’s Fat Boy Sauce!

 

 

 
For one side dish I heated up a can of Del Monte Cut Green Beans, my favorite canned Green Bean. Then I also heated up some Idahoan Mashed Potatoes. They come in a microwavable container; just add water and microwave for 1 1/2 minutes. They come out perfect every time! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Double Chocolate Pudding topped with Cool Whip Free.

 

 

Thank you again for a lot of fun throughout the year, have a fun and safe New Years Eve!

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Cast Iron Skillet Baked Pork Chop w/ Sliced New Potatoes, 3 Bean Salad, and…

November 10, 2013 at 6:25 PM | Posted in JB's Fatboy Sauces and Rub, pork chops, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Baked Pork Chop w/ Sliced New Potatoes, 3 Bean Salad, and Whole Grain Bread.

 

Baked Chop 3 Bean salad 003
I had a Pork Chop stored in the freezer that I put in the fridge to thaw overnight. Next day I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it I used a Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 155 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops marinated in JB’s BBQ Sauce, and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.

 

 
For one side dish I heated up a can of Del Monte Sliced New Potatoes, boiled until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes. I also prepared a can of Read 3 Bean Salad. It comes in a can and you can prepare it various ways. I just opened the can and put it in a plastic bowl, put the lid on, and set in the refrigerator to chill for a couple of hours or so. I served these cold. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 
Read 3 Bean SaladRead 3 Bean 2

Fresh green and yellow string beans, wholesome red kidney beans, spicy onions, and red peppers in delicately flavored tangy vinaigrette are what our 3 bean salad is all about. For added flavor and a different twist, try our 4 bean mixture with garbanzo beans. Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product. It’s perfect for use in wraps, tacos, burritos, or as a main dish by adding shredded chicken or beef. Use in a dip with tortilla chips or put some on a bed of lettuce topped with tomatoes to create a healthy, nutritious salad.

 

 

Nutrition Facts
Serving Size: 0.33 cup
Servings Per Container: 5

Calories 60
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Trans Fat 0 g
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Potassium 90 mg (5%)
Total Carbohydrate 13 g (5%)
Dietary Fiber 2 g (8%)
Sugars 8 g
Protein 1 g
Vitamin A 0%
Vitamin C 4%
Calcium 2%

Fried Pork Chop w/ Green Beans, Baked Potato, and Whole Grain Bread

September 11, 2013 at 5:26 PM | Posted in greenbeans, Pork, pork chops, potatoes | Leave a comment
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Today’s Menu: Fried Pork Chop w/ Green Beans, Baked Potato, and Whole Grain BreadPork Chops Baked Potato 002

 

 

 
Went to the store at about 7:00 this morning. I wanted to get everything done before it started to heat up outside. As our weatherman said for the forecast for today, HHH. Hazy, Hot, and Humid! And that it was today. Still amazed at price difference between Walmart and Kroger on the so called “Inner aisles”, Pasta, Baked Goods , Crackers and such. So much money can be saved by just looking at the prices. For dinner tonight I prepared a Fried Pork Chop w/ Green Beans, Baked Potato, and Whole Grain Bread.

 

 

I grabbed a Pork Loin Chop out of the freezer before going to bed last night and let it thaw overnight in the fridge.I love baking chops but this one wasn’t that thick so I decided to pan fry it. I mixed some flour and seasoned it with Sea Salt, Ground Black Pepper, Garlic Powder, and Hungarian Paprika and rolled the Chop in it till both sides were well coated. I fried it in Canola Oil about 3 minutes per side till it was a nice golden brown. Nothing like a good Chop every now and then!

 

 

For sides to go with the Chop I baked a Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter Light. I also heated up a can of Del Monte Cut Green Beans and A couple of slices of Healthy Life Whole Grain Bread. For dessert later a Del Monte Diced Mango Cup.

 

 

 

 

 

* A little info about Pork from http://www.porkbeinspired.com/index.aspxPORKBE

Pork Nutritional Information
Today’s Pork Leaner Than Ever
A Study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago. A study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. What’s more, pork tenderloin is now as lean as skinless chicken breast. The study found a 3-ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a 3-ounce serving of skinless chicken breast contains 3.03 grams of fat.
MyPlate Food Guidance System
MyPlate is designed to remind Americans to eat healthfully using the familiar mealtime visual of a place setting. In June 2011, First Lady Michelle Obama and Agriculture Secretary Tom Vilsack unveiled MyPlate, the federal government’s primary food group symbol, to serve as a reminder to help consumers make healthy food choices consistent with the 2010 Dietary Guidelines for Americans. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times.

Lean pork is recognized as a nutritious choice in the Meat & Beans Group. In fact, the MyPyramid information identifies lean cuts of pork, such as chops and ham. Most Americans don’t realize that many pork cuts are as lean as skinless chicken – and a great source of high-quality protein. Protein provides a feeling of fullness at meals, which can help make you feel satisfied without overindulging at the dinner table. When shopping, make sure to look for lean sources of pork with the word “loin” in the name, such as pork tenderloin or loin chop.

 

Vitamins and Minerals in Pork
Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, pork is an important source of many key nutrients.

Did you know that pork is an “excellent” source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium? These nutrients are important to our health. Read below to learn how these nutrients impact your health as well as the percent Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, these key nutrients make pork a nutrient-dense food!

 

Nutrient % Daily Value (DV)* Why It’s Good For You
Iron 5% Getting enough iron is a problem for some women, especially women of child-bearing age. Heme iron (found in meat) is absorbed more readily than nonheme iron (found in plant-based foods). Thus, anyone who avoids meat without the help of their health professional may increase their risk of iron-deficiency anemia.
Magnesium 6% Important for the normal function of many enzymes (catalysts for the body’s chemical reactors), glucose and muscle action.
Phosphorous 20% Strengthens bones and generates energy in cells.
Potassium 11% This mineral, also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure.
Zinc 14% A component of more than 70 enzymes, zinc is a key player in energy metabolism and the immune system.
Thiamin 54% Without this key vitamin, metabolism of carbohydrate, protein and fat would be significantly compromised. Animal protein is one of the best sources of this nutrient, and among the choices, pork is tops.
Riboflavin 19% Next to milk, there are few foods that have as much riboflavin per serving as pork. Riboflavin has an important role in the release of energy from foods.
Niacin 37% Important for the normal function of many enzymes in the body and involved in the metabolism of sugars and fatty acids.
Vitamin B12 8% Helps build red blood cells and metabolize carbohydrates and fats.
Vitamin B6 (Pyridoxine) 37% Important for the normal function of enzymes and co-enzymes, which are needed to metabolize protein, carbohydrates and fats. Plus, it plays a critical role in the regulation of glycogen (stored carbohydrates) metabolism

Fat in Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s common cuts of pork are 16% leaner and has 27% less saturated fat as compared to 1991. Many cuts of pork are as lean as skinless chicken.
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s pork has 16% less fat and 27% less saturated fat as compared to 1991. Many cuts of pork are now as lean as skinless chicken. The cuts below meet the guidelines for “lean” (less than 10 g fat, 4.5 g sat fat and 95 mg cholesterol). Pork tenderloin meets the guidelines for “extra lean” (less than 5 g fat, 2 grams of sat fat and 95 mg cholesterol).

The USDA has analyzed pork for trans-fatty acids. The results confirm that pork contains no artery-clogging trans-fat.

Trimmed pork tenderloin and skinless chicken breast have the same amount of total fat content. In addition, six cuts of pork in the chart have total fat content between the skinless chicken breast and skinless chicken thigh:

How much fat should I be eating?
For your good health, the USDA Dietary Guidelines for Americans recommends consuming 20-35% of calories as fat and less than 10% of calories as saturated fat by selecting foods that are lean or low-fat. The guidelines for cholesterol are no more than 300 milligrams per day. Pork easily fits into a balanced eating plan as suggested by the Dietary Guidelines. Lean pork not only provides a host of vitamins and minerals, but has fat and saturated fat levels equivalent to skinless chicken.
Fat Intake Guidelines
Calories Total Fat (20 – 35% of calORIES) Saturated Fat (10% of calORIES)
1,600 (many sedentary women) 36-62 grams 17 grams
2,200 (active women, many sedentary men) 49-86 grams 24 grams
2,800 (many active men, some very active women) 62-109 grams 31 grams
Can I cut fat and still keep great taste?

Preparing healthy meals that feature pork starts at the supermarket and ends at the table. The following checklist will help you achieve the results you want:

Get a lean start
* Use cuts with the words “loin” or “round” in their name for the leanest meats, such as pork tenderloin or loin chop.
*Cuts with minimal visible fat are the leanest.
Develop an eye for size

* Portion control is key to reaching and maintaining a healthful weight.
* Follow the MyPyramid guidelines and eat 5 to 7 ounces (for adults) from the meat group each day, depending on your calorie needs.
* A 3-ounce serving of trimmed, cooked meat is about the size of a deck of cards.
Skim and trim
Remove excess fat prior to cooking – it can cut total fat content per serving in half.
Skim fat from pan juices after pan-broiling.
Cook it light
* Use low-fat cooking methods, like grilling, broiling, stir-frying and pan-broiling to maximize flavor while keeping added fat to a minimum.
* Broil, grill or roast on a rack, so natural fat from meat drips away.
* Cook thin cuts of meat quickly, with little or no fat, by pan-broiling or “dry sautéing” in a non-stick skillet with a little juice or broth.
* Add stock, wine or fruit juice to the skillet after meat is removed; heat and stir; then use as a low-fat sauce or glaze.
* Stir-fry with vegetable cooking spray or a small amount of flavored oil.
* Marinate for flavor and juiciness, with juice, wine-flavored vinegar or fat-free dressing instead of oil-based marinades.
Spice for life
* Season meats with herbs and spices (other than salt) to boost flavor and cut back on fat and salt at the same time. Rub herbs and spices onto pork before grilling, broiling or roasting.
* Experiment with different seasonings to discover exciting new ways to enjoy healthful eating.
S-T-R-E-T-C-H flavorful, higher-fat ingredients
* Use favorite foods like sharp cheeses and herb-flavored oils to flavor your dishes, but cut the amount in half.
* Use low-fat cheeses or whipped or reduced-fat butter.
Lighten-up on the ladle
* To get the most benefit from the vegetables you’re eating, use less of a regular salad dressing, or use a fat-free variety or herb-flavored vinegar instead.
* Choose cream-based sauces and gravies less often than sauces made with skim milk or fat-free broth.

 

 

http://www.porkbeinspired.com/NutritionalInfo_NutritionalInformation.aspx

Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa…

August 9, 2013 at 5:13 PM | Posted in baking, greenbeans, pork chops, potatoes | Leave a comment
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Today’s Menu: Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green BeansBaked Pork Chop Potato Bacon Pancake 004

 

 

Rain and humidity, that says it all about the weather! We do need the rain though. Tried another new recipe for dinner tonight, a Bacon Potato Pancake with Toasted Corn Salsa. So for dinner tonight i prepared Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green Beans.

 

 

I purchased a package of two Pork Chops from Kroger the other day, Huge Chops! Big enough for my dinner and some leftover for Breakfast. I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce. I marinated the Chop in the Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn and then applied a light rub of McCormick Grillmate’s Applewood Rub. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!

 

 

The Bacon Potato Pancake with Toasted Corn Salsa is another one of those keeper recipes! It turned out as one delicious side. There’s quite a few ingredients so I’ll just leave the original recipe at the bottom of the post. I found this one on the http://www.potatogoodness.com/ web site, which is full of great tips and recipes for Potatoes. There was an avocado Cream topping that I didn’t add, no avocados and not a huge fan of them. The Bacon Potato Pancake by itself is delicious but topped with Daisy Reduced Fat Sour Cream and the Toasted Corn Salsa it makes it special. Anyway the recipe is at the end of the post. I also had some left over Green Beans from last night that I warmed up. Quite a dinner! For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese.

 

 

 

 

Bacon Potato Pancake with Toasted Corn Salsa
Yield: 12 Servings
Prep Time: 1 Hours
Ready Time: 1 Hours 30 Minutes
Cook Time: 30 Minutes
This recipe, courtesy of Simply Gourmet, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
Ingredients
1 ½ pounds yellow potatoes, diced, peeling optional
5 slices bacon
1/4 cup diced green onions
1/2 cup grated Gruyère cheese, grated
1 egg
1/4 cup all-purpose flour (or white rice flour for gluten free)
1/4 teaspoon pepper
1 to 2 teaspoons salt
Avocado Cream–recipe below
Grilled Corn Salsa–recipe below
Preparation
In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two.

Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. (I always keep my bacon grease; I do have extra if I need more while frying up the pancakes.)

In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.

Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks.

Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels.

Top with avocado cream and grilled corn salsa.

Avocado Cream (Makes 2 cups)

2 ripe avocados 1/2 lime, juiced
1/2 cup sour cream ½ teaspoon salt to
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted Corn Salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)
1/4 cup chopped cilantro
2 tablespoons small-dice orange bell pepper
1/4 cup small-dice red onion
1 teaspoon light olive oil
1 lime, juiced
½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

Calories: 209 Fat: 12g Cholesterol: 30mg Sodium: 511mg Vitamin C: 38% Carbohydrates: 22g Fiber: 3g Protein: 6g Potassium: 648mg

 
http://www.potatogoodness.com/recipes/bacon-potato-pancake-with-toasted-corn-salsa/

 

Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread

July 31, 2013 at 5:19 PM | Posted in Bob Evan's, greenbeans, grilling, pork chops | 3 Comments
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Today’s Menu: Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain BreadGrilled Pork Chop 001

 

 

 

Wow, July ending on a cool week around here. It might be about 74 degrees if that, but I’m not complaining. I love the days of 70 degree weather, just wish the sun was out. Fired the grill up for everyone I was grilling a Pork Chop and I grilled a couple of Burgers for Mom and Dad. For dinner I prepared a Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread.

 

 
I just seasoned it with Sea Salt and Ground Black Pepper. Grilled it about 4 1/2 – 5 minutes per side. As I took it off the grill I basted one side with some of my favorite BBQ Sauce, JB’s Fat Boy Haug Waush BBQ Sauce. JB’s is my choice of Rubs and Sauces, I just don’t think the taste can be beat! The Chop came out with grill char and it was moist and tender.

 

 

 

For side dishes I prepared some bob Evan’s Mashed Potatoes. Just heat in the microwave and serve. I also warmed a small can of Del Monte Cut Green Beans along with a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
From the Pork Be Inspired web site, http://www.porkbeinspired.com/index.aspx
Meat Thermometer How To
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove. – See more at:

 

http://www.porkbeinspired.com/Basics_MeatThermometerHowTo.aspx#sthash.ejfqNdOr.dpuf

 
Nutritional Information
Today’s Pork Leaner Than Ever
A Study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago.

Power Up With Pork
Purdue Weight Loss Study

Pork and Health Science Update
Frequently Asked Questions: Pork And The AICR/WCRF Second Expert Report

MyPyramid Food Guidance System
The MyPyramid food guidance system for Americans emphasizes the importance of finding a balance between food and physical activity. Lean pork can enhance and easily fit into a balanced diet.

Vitamins and Minerals in Pork
Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, pork is an important source of many key nutrients.

Fat in Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s common cuts of pork are 16% leaner and has 27% less saturated fat as compared to 1991. Many cuts of pork are as lean as skinless chicken.
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.

 

 

– See more at: http://www.porkbeinspired.com/NutritionalInfo_NutritionalInformation.aspx#sthash.Pg8kSbmR.dpuf

Pork Chops w/ Pork Stuffing, Au Gratin Casserole, Sugar Snap Peas

July 5, 2013 at 5:34 PM | Posted in beans, Idahoan Potato Products, pork chops | Leave a comment
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Today’s Menu: Pork Chops w/ Pork Stuffing, Au Gratin Casserole, and Sugar Snap Peaslast stage beans cooling Pork Chop 002

 

 
Busy day of canning 14 qts. of Half Runner Green Beans! Nothing better than fresh canned beans and with 14 qts. that should last a while (Hopefully). I’ll have pictures and instructions on how we canned the beans tomorrow. Having 2 stoves on day like this would be nice as the canner took up half the stove top area, the last batch of beans weren’t done after 7:00 pm. It made dinner prep cramped but still was able to cook. Mom was real tired so her and my Dad went out to eat as for me I prepared a Fried Pork Chop w/ Pork Stuffing, Au Gratin Casserole, and Sugar Snap Peas.

 

 
To prepare my Chop I seasoned it with Sea Salt and Ground Black Pepper and then dusted it with a bit of flour, to give it a slight crust. I pan fried it in Canola Oil about minutes per side. Comes out browned and moist.

 

 

 

For side dishes I prepared a box of Stove Top Dressing (Pork). I wasn’t a big fan of any stuffing until last week when I made some Stove Top Stuffing for dinner last week and I couldn’t get enough of it! That was the Chicken Stove Top so I thought I would give the Pork a try and it was just as delicious! I am a fan of Stuffing, at least Stove Top Stuffing, now. I also baked a Idahoan Au Gratin Homestyle Casserole. A breeze to prepare and always a perfect Potato dish. I also microwaved a bag of Walmart Marketside Sugar Snap Peas. A perfect meal to end a productive day! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Grilled Pork Chop w/ Roasted Red Potatoes and Blue Lake Cut Green Beans

May 30, 2013 at 5:26 PM | Posted in beans, grilling, JB's Fatboy Sauces and Rub, pork chops, potatoes | Leave a comment
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Today’s Menu: Grilled Pork Chop w/ Roasted Red Potatoes and Blue Lake Cut Green Beans

 
One day I’m going to find that hidden camera, you know the one everyone has in their house that shows other people when your away from a phone so they can call to aggravate you because you just stepped away from it! It never fails, I can be sitting there for hours with a phone next to me and it never rings. Then I get up to do something and just like clock work R-I-N-G! it happened about three different times today. The only explanation is there’s a hidden camera somewhere, I’m going to find it one day! Another hot and humid day here again but they say it’s going to get back to more normal temps by the weekend but rain of course. For dinner tonight I prepared a Grilled Pork Chop w/ Roasted Red Potatoes, Blue Lake Cut Green Beans, and Healthy Life Whole Grain Bread.

 
I had purchased a package of two big, beautiful Pork Loin Chops from Kroger the other day. I seasoned them with McCormick GrinderGrilled Chops 001 Sea Salt and Black Peppercorn. I grilled them about 7 1/2 minutes per side, to 165 degrees internal temp. I basted them with JB’s Fat Boy Hawg Waush BBQ Sauce. The JB’s Fat Boy Hawg Waush BBQ Sauce, in my opinion is one of the best sauces there is for Pork. The Chops came out moist and mouth watering delicious! Chops, BBQ Sauce, and Grilling. Love it!

 
For side dishes I prepared some Roasted Red Potatoes.I took 3 Red Potatoes, that I quartered and seasoned with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I spread them out on a baking sheet and baked them on 400 degrees for 27 minutes (fork tender). I also heated up a can of Del Monte Blue Lake Cut Green Beans. A delicious and hearty meal that was just 400 calories. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks

JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks have 45% fewer calories than the regular pudding.

JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks:
60 calories
Good source of calcium
Kosher

 

Nutrition Facts
Serving Size 1 snack (103.0 g) Amount Per Serving
Calories 60 Calories from Fat 13
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 13.0g 4%
Dietary Fiber 1.0g 4%
Protein 1.0g

Breaded Pork Chop w/ Mashed Potatoes, Green Beans, and Artisan Harvest Grain Baked Bread

April 15, 2013 at 5:12 PM | Posted in green tea, greenbeans, pork chops | Leave a comment
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Today’s Menu: Breaded Pork Chop w/ Mashed Potatoes, Green Beans, and Artisan Harvest Grain Baked Bread

 

 
I’ve used this recipe for Breaded Pork Chops several times now, it came from an issue of Taste of Home/ Simple and Delicious. I love breaded chop 004the Taste of Home various magazines and their recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

 

 

To go with the Chops it was leftovers. Bob Evans Mashed Potatoes and the Green Beans leftover from last night. Just reheat and served. I also baked a loaf of Meijer Bakery Artisan Harvest Grain Bread. Just love the fresh taste of their bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 
Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

 

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

 

Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and…

April 8, 2013 at 5:11 PM | Posted in Bob Evan's, greenbeans, pork chops | Leave a comment
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Today’s Menu: Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread

 

 

 

Flowers are coming up and the buds on the trees are coming out. We’ve been getting a good mix of sun and rain showers and it shows Cracker Crumb Pork Chops 002outside as everything is getting Spring like! For dinner tonight I prepared Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread.

 

The Breaded Pork Chops came from an issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

 
To go with the Chops I prepared some Bob Evans Mashed Potatoes, Just heat in the microwave for a total of 6 minutes and you have some of the best Mashed Potatoes there are. Served it with Heinz Brown Pork Gravy. I also heated up a can of Del Monte Low Sodium Cut Green Beans and had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate pudding.

 

 

 

Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

 

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and…

March 17, 2013 at 5:23 PM | Posted in Aunt Millie's, baking, pork chops, potatoes | Leave a comment
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Today’s Menu: Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain BreadBaked herb chops 005

 

 

While at our local Meijer the other day I had picked some beautiful Pork Loin Center Cut Chops. So for dinner I prepared Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread.

When making the Herb Chops I like to grill them but with the bad weather we have today I’ll be baking them. To make them I’ll need 1 cup of Kraft Free Italian Dressing and 1 tablespoon each of fresh herbs, chopped Thyme, Basil, Oregano, and Rosemary. Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. To prepare them I preheated the oven to 400 degrees. I then placed them on a broiler pan that has a metal grill rack, spraying the rack with Pam Spray before placing the Chops on the rack. I then baked the Chops for minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Just love this recipe for Chops! The dressing combined with the herbs gives the Chops an incredible flavor.
For side dishes to go with the Pork Chops I prepared Roasted Red Potatoes with Rosemary and Thyme, Asparagus, along with Aunt Millie’s Whole Grain Bread. For the Red Potatoes I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I baked them at 400 degrees, same as the Pork Chops so I was able to bake them with the Chops at the same time. I combined all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a shallow roasting pan. Roasted for about 30 minutes, until tender and golden. The asparagus was a Meijer brand. They come frozen and heated them in a skillet and seasoned with Extra Virgin Olive Oil, Garlic Salt, Sea Salt, and Ground Black Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt. Recipes for the Pork Chops and Red Potatoes are below.

 

 

Herbed Pork Chops

Ingredients

4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)

Cooking Directions

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. Food Exchanges:
3 lean meat

Serving Suggestions

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Fair combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabob and deli potato salad.

Nutrition

Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

http://www.porkbeinspired.com/RecipeDetail/24/Herbed_Pork_Chops.aspx

 

 

Roasted Red Potatoes with Rosemary and Thyme
Ingredients:

6 to 8 small Red Potatoes, quartered into 1/2-inch pieces
1 tablespoon Extra Virgin Olive Oil
1 tablespoon minced fresh or Dried Rosemary
1 tablespoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

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