Pork Chops Florentine with herb oil, broccolini and savory tomatoes

Here is another meal out of the magazine I love, Cuisine for two. In order to make it for my family of four, 2 adults and 2 kids, I just added an extra pork chop, used a whole tomato and whole package of broccolini and also added a side of sliced roasted potatoes. It was the perfect amount. This recipe is right out of the magazine. I didn't alter recipe at all besides just adding a bit more. These italian pork chops really get their flavor from the fresh herbs. I wouldn't use dried herbs if at all possible. You are making 3 different things, but they will all end up on grill so it makes this a quick, easy weekday meal. 

INGREDIENTS:

For the herb oil-

* 1/4 c olive oil

* 6 torn fresh sage leaves 

* 1 T chopped fresh rosemary

* 1 T chopped fresh oregano

* 2 garlic cloves, thinly sliced

For the Broccolini-

* 6 oz broccolini

* olive oil, salt and pepper

For the Chops- 

* 2 bone-in pork loin chops, 1 inch thick (about 8 oz each) seasoned with salt and pepper (I used 3)

For the Tomato-

* 1/4 c panko crumbs

* salt and pepper to taste

* 2 tomato slices (I used one medium tomato cut into 4 slices and added a bit more panko crumbs)

* 2 slices goat cheese, cut 1/2 inch thick (I used shredded mozz cheese because I had it on hand, but if I didn't I would have bought a fresh Mozzarella ball and sliced that to use since my family doesn't like goat cheese.

* Herb oil from above

DIRECTIONS:

Preheat grill to medium High

Combine 1/4 cup oil, sage, rosemary, oregano and garlic for herb oil in a shallow serving dish/plate. Set aside. 

Toss Broccolini with olive oil, salt and pepper; set aside. 

Grill Chops over direct heat, covered, 5 minutes per side, or to internal temp of 155. (I did season the chops with a little pepper/salt first). 

While chops are grilling, toss panko salt and pepper in shallow dish. Dip each tomato and cheese slice into the herbed oil you made above and then it says to dredge both sides of goat cheese slices into panko mixture, but since I used shredded cheese, I just dipped the tomato slices to coat them in the panko mixture instead. Place cheese on tomatoes. 

Transfer grilled chops to herb oil plate and let rest for 3 minutes; turn after 3 minutes. I covered plate with tinfoil to keep warm. 

While you are letting chops sit in oil, grill the broccolini and tomato slices on the grill. (Broccolini 3-4 minutes turning once) (Tomatoes around 5 minutes, until panko crumbs are golden). 

To serve, place one pork chop on each plate and some broccolini and tomato slice on each plate. Drizzle remaining herb oil over chops, broccolini and savory tomatoes. Enjoy! 

Herb oil in shallow plate

I dipped my tomato slices in the oil and then coated them with the panko crumbs. 

I then topped tomatoes with shredded mozz cheese. 

Tossed broccolini with olive oil, salt and pepper.

Place chops in oil after they are grilled to rest. 

Flip them after 3 mins (and during this time you will be grilling the broccolini and tomatoes.

Serve up each plate with a little of each and then drizzle remaining oil over top of it all. I also served a side of roasted sliced potatoes. 

Pork Tenderloin with Pan Sauce

Ok, I'm not a huge pork fan. I think it's a texture thing. But I'm trying to eat healthier and there is only so much chicken and ground turkey you can eat and I really don't like cooking fish at home. I found this recipe on pintrest from Chef Mommy blog. I copied recipe as is and it was seriously SO good!! I got excited for it as soon as I mixed the marinade together. It smelt amazing!! You have to marinate it for at LEAST 4 hours. I marinated mine overnight and it was perfect! I reserved a little more than it called for (around 1/4 cup) and I'm glad I did because I put that sauce over my smashed fingerling potatoes as well. I also made roasted asparagus and acorn squash. The kids, my husband and I ate it all!!

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh flat leaf parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 lb. pork tenderloin (silver skin removed)

Directions:
1. Combine all marinade ingredients and reserve 2-3 Tbsp. (I did a little more). Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. (I marinated around 20 hours).
2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. (I used one pan for everything... my dutch oven. I seared roast over stove top in the dutch oven (discard all of the marinade). Then place dutch oven into oven till the pork reaches 150-155 (It will continue to cook while resting so don't over cook.)

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of reserved marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Pork resting after cooked

Making the Pan sauce in same dutch oven I cooked pork in

ready to slice... 

Slice and put back into pan sauce. Spoon sauce over top and serve with extra sauce on top. ENJOY!

Southwestern Loaded Baked Sweet Potato

This meal was surprisingly a HUGE hit in my family. Blew me away! I thought I was going to have to bribe and force my family to eat this. We will definitely make this again and again! I love Gina's Skinnytaste Blog. Here is the link to her recipe and below is what I did:) It's not a pretty dish (at least when I made it it wasn't) but it was very tasty! The original recipe is made to be vegetarian. You can keep it that way or add your favorite meat. I added pork from my southwestern green chili shredded pork but I think even shredded rotisserie chicken would be good in this too!

Ingredients:

• 4 medium sized sweet potatoes
• 1/2 cup fat free Greek yogurt 
• 1 tsp taco seasoning (I make this recipe in large quantity and used 1 tsp of this)
• 1 tsp olive or canola oil
• 1 medium zucchini, cut into half moons 1 inch thick
• 1 small green chili- diced
• 1/2 sweet onion cut into rings
• 1 tsp chili powder
• 1/2 tsp paprika or smoked paprika
• 1/2 tsp cumin
• a pinch of salt
• 1/2 can low sodium black beans, rinsed and drained
• 1/2 cup mild or spicy salsa
• 1/2 cup reduced fat Mexican cheese blend (I used shredded cheddar since I had it on hand)
• 1/4 cup chopped scallions or cilantro (I chopped up 2 green onions)
• 1 cup of any cooked meat you have (pork, chicken- shredded) OPTIONAL

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well. (I just added the taco seasoning right to the cup of yogurt, shown below, and stirred in well.

Heat oil in a medium pot over medium heat. Add peppers, onions, zucchini, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 3 minutes). Add your cooked shredded meat. Cook till heated through. (I put a lid on this and cooked on low till I had everything else ready to go)

USE a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Sprinkle any green onions or cilantro over the top.  Enjoy!

Greek Yogurt with taco seasoning mixed in (SO much better than sour cream!!)

Cut open top, add cheese and veggie/meat/black bean mixture...

Top with the yogurt and sprinkle on any other toppings. Dig in while hot!! 

Southwest Green Chili Shredded Pork

This is one of the simplest and best meals I made while on our 24 Advocare Challenge (diet). This makes a ton so it's best if you are making for a crowd or plan this meal as is for day one and use the left overs on top of nacho's, in a quesadilla or on top a loaded southwest sweet potato!

You will need a crockpot and the following ingredients:

*3-4lb Pork shoulder, trimmed of fat
*2 T Extra virgin Olive Oil
*small sweet onion, cut into half rings
*1 14.5 oz can diced tomatoes, no salt added
*1 4 oz can diced green cili's
*1 can of your favorite flavor Rotel (I use the green chili and tomato)
*1-2 whole anaheim green chilies, sliced into strips (Or another large can of green chilies-drained)
*2 tsp ground cumin
*salt and pepper

Optional ingredients for making into tacos:
*Corn tortillas
*Salsa verde
*sliced avocado
*Low fat sour cream

Optional toppings if making a carb free meal as I did in these pictures
*lime slices
*salsa of any kind
*sliced avocado
*cilantro

Directions:
1. Heat oil in skillet over medium-high heat. Add pork and season with salt and pepper. Cook on all sides till browned (about 8-10 mins total)
2. Place pork in slow cooker. Add onion, tomatoes, green chilies, rotel and cumin. Add 1/2 cup- 1 cup water (I didn't do this, but I added the tomatoes and rotel with the juices)
3. Cook on low for 8-10 hours until fork tender. You can use two forks to shred pork right in the crock pot and mix will all the sauteed onions and peppers. YUM.

Serve either as is, in tacos, as quesadilla, nachos, or on a potato! Enjoy and invite some friends over to share! :) Sorry, no pictures below of this served in taco's... they were eaten WAY too quickly to snap a photo!

On top of fully loaded nachos! 

On a loaded sweet potato! HUGE hit in my house!

Teriyaki Pork Medallions with Pineapple Salsa- By Cooking Light

Here is another great recipe I found in the Cooking Light 5 ingredient 15 minute Recipes magazine.  It's healthy, quick and we liked it. The salsa really made this dish. Another reason I like this recipe: I hate it when you have to buy an ingredient for one meal and then you never use it again. I already have mirin on hand from my Miso Cod recipe and I was wondering what else I could use it for.  I liked serving this with rice and a green veggie.

*6 T mirin (found in Asian food section of your store, it's a sweet rice wine)
*2 T low-sodium soy sauce
*1 1/2 tsp brown sugar
*1 tsp dark sesame oil
*1 (1 lb) pork tenderloin (I used pork chops here because it's what I had on hand, but I think it would
      be better with the tenderloin. Also, I couldn't get my chops as thin as I should have.
*Cooking spray
*Pineapple Salsa (recipe below)

1. Combine first 4 ingredients in a small bowl, stirring with a whisk.

2. Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap, and pound each to 1/2 inch thickness using a meat mallet or small heavy skillet.

3. Heat large nonstick skillet over medium-high heat. Coat pork generously with cooking spray. Add to pan. (I also seasoned with salt, pepper and nature seasonings). Cook 3 minutes on each side or until done. Remove pork and any cooking juices from pan; set aside. Add mirin mixture to pan; cook 2 minutes or until mixture thickens slightly.

4. Return pork and accumulated juices to pan, and cook 2 minutes, turning pork to coat. Serve pork and sauce with pineapple Salsa.

Pineapple Salsa: (I make this as pork is cooking)
*1 cup diced fresh pineapple
*1/4 cup diced red onion
*2 T chopped fresh cilantro
*1 T fresh lime juice (I used one whole lime and squeezed it in)
*1/2 medium jalapeno pepper, minced
(I also used a pinch of sea salt

1. Combine all ingredients in a medium bowl. Serve over pork.

Mirin mixture

Pineapple Salsa

Heat pork till done

Cooking pork chops after adding them to mirin mixture

McCormick's Recipe Inspirations- Apple & Sage Pork Chops

McCormick's have great seasoning packets with recipes on the back and the seasonings pre-measured in little containers.  http://www.mccormick.com/Products/Recipe-Inspirations.aspx
I bought the Apple & Sage Pork Chop one at the store to make sure I liked it before buying all the seasonings. Now that I like it, I will make sure to have all 5 seasonings on hand instead of buying the pre measured packets.  You can buy the packet yourself, or if you have the ingredients on hand, you can just follow the recipe...

Ingredients:

Recipe Inspirations Package (They use all McCormick brand obviously, but I'm sure you can use whatever...)
  *1 1/2 tsp Rubbed Sage
  *1 tsp Minced Garlic
  *1 tsp Thyme Leaves
  *1/2 tsp Ground Allspice
  * 1/2 tsp Paprika

Other ingredients:
  *1 T flour
  *1 tsp salt
  *4 boneless pork chops, 1-inch thick (about 1 1/4 lbs)
  *2 T olive oil (I used organic canola oil)
  *1 medium onion (I didn't have one on had, so I omitted this)
  *2 red apples, thinly sliced
  *1/2 cup apple juice
  *1 T brown Sugar

1. Mix Flour, all of spices in package, and salt in small bowl. Sprinkle both sides of the pork chops with 1 T of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion, cook and stir 3 minutes or until tender. Add apples, cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until desired doneness.

I served this with a side of roasted potatoes and steamed veggies. We REALLY liked it! It was different and very flavorful! Since this one was such a hit, I will definitely be trying more of McCormick's recipe ideas as well as buying their brand seasoning!

The seasoning packet... sold at my store for $1.99

Add pork chops back to pan with apples (and onions if you use them) and bring to a boil

After you simmer for 5 mins covered... ready to serve

I served with roasted potatoes, steamed veggies and Conundrum wine!

Mini Meatloaves in Really Good Brown Gravy

A friend gave me this recipe... it's a recipe that has been in his girlfriends family for a while and they really enjoy it and he told me everyone they've had over for it has asked for the recipe. So, I decided to give it a try. We loved it! Even though my husband does not like mustard, he liked this and had seconds. I did change one thing, however. My husband doesn't care for veal, and veal is a bit hard to find... so here is the break down of the meat I used:
1/2 lb lean ground beef, 1/2 lb ground pork, 1/3 lb lean ground turkey. I served mine with a side of mash potatoes, steamed broccoli and fresh baked french bread! YUM. Oh, and the best part is the leftovers made into a meatloaf and mash potato sandwich the next day! Just add warmed up mash potatoes and meatloaf to toasted bread. Add some extra ketchup and lettuce... YUM


Ingredients:
*1 1/3 lbs meat loaf mix (beef, pork, and veal)
*1/3 cup plus 2 T ketchup, divided
*1/3 cup dried bread crumbs
*1 large egg, beaten
*1 T dijon mustard
*2 tsp Worchestershire sauce
*1 tsp salt
*1/2 tsp freshly ground pepper
Gravy:
*3 T unsalted butter
*1/4 cup all-purpose flour
*2cups canned reduced-sodium beef broth
*salt and freshly ground black pepper to taste


 Instructions:
Position a rack in the center of the oven and preheat the oven to 350F. Lightly oil 9x13 baking dish. 


Combine the meat loaf mix plus accompanying ingredients (minus the 2T of extra ketchup) in a large bowl (your hands work best). 


In the baking dish, shape the meat mixture into six 3" wide mounds. Poke your finger into the middle of each mound to make a hole. Bake until an instant-read thermometer inserted in meat loaf reads 165F, about 40 minutes. During the last 5 minutes of baking, spread the remaining 2 T ketchup over the mini loaves. Transfer them to a platter with aluminum foil to keep them warm. 


Tilt the baking dish and spoon out the clear fat, leaving 1 T juice in the pan, place over 2 burners on medium heat. Add the butter and melt it. Sprinkle with the flour and whisk well. Whisk in the broth and bring it to a simmer. Reduce the heat to low and simmer, whisking often, until the gravy is smooth and thick, about 3 min. Season with salt and pepper. 


Serve the meat loaves hot with the gravy passed on the side.

Mixing 3 meats and rest of ingredients

poke thumb in top of each mound

after baking and adding additional ketchup

melting butter in juices from the meatloaf

add flour, whisk. Add broth, whisk.

Dinner is served!

Thanks Adam and Michelle for this recipe! :) Keep them coming!!  I love easy to make comfort food!

*** 6/8/11- I made this dish again today and did it a little different. I used more turkey than the other 2 meats this time. I also only used half the amount of the mustard it called for and I did a half cup of ketchup instead of 1/3. I used Italian seasoned bread crumbs instead of the plain ones this time since that is what I had on hand. I think it added extra flavor. I also finely chopped up some frozen spinach I had on hand into the mixture. We served with mash potatoes, the gravy and corn. It was awesome!!

added the spinach to the mixture

Excellent! One of our favorite new meals. My 14 month old ate a whole one along with  the potatoes and corn!!

I love it the next day as a meatloaf sandwich!!