Category Archives: Pork-Sausage

Creamy Ham & Potatoes

4 Servings Prep: 20 Min. Cook: 5-6 Hours

Ingredients

    1. 4 large red potatoes, cubed
    2. 2/3 cup cubed process cheese (Velveeta)
    3. 1- 1/2 cups cubed fully cooked ham
    4. 2 tablespoons dried minced onion
    5. 1- 1/3 cups condensed cream of celery soup, undiluted
    6. 1-1/3 cups 2% milk
    7. 2 tablespoons all-purpose flour
    8. 1/2 teaspoon pepper

Directions

    1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
    2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 4 servings.

 

 

Tempting Tortellini & Ham

6 Servings Prep: 20 Min. Cook: 15 Min.

Ingredients

    1. 1 package (9 ounces) refrigerated cheese tortellini
    2. 1 cup chopped fresh broccoli
    3. 1/4 cup reduced-fat butter, cubed
    4. 1/4 cup all-purpose flour
    5. 3/4 cup fat-free milk
    6. 1/4 cup half-and-half cream
    7. 1-1/2 cups cubed fully cooked lean ham
    8. 4 ounces reduced-fat cream cheese, cubed
    9. 1/2 cup grated Parmigiano-Reggiano cheese
    10. 1 teaspoon dried basil
    11. 1/2 teaspoon garlic powder
    12. 1/4 teaspoon pepper
    13. 1 medium tomato, seeded and chopped

Directions

    1. In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.
    2. In a large nonstick skillet over medium heat, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
    3. Add the ham, cheeses, basil, garlic powder and pepper; cook and stir until cream cheese is melted. Stir in tomato. Drain tortellini mixture; add to the pan and heat through. Yield: 6 servings.

 

 

 

 

Lemon-Pecan Pork Chops

4 Servings Prep/Total Time: 30 Min.

Ingredients

    1. 4 boneless pork loin chops (7 ounces each)
    2. 1 teaspoon lemon-pepper seasoning
    3. 1/2 teaspoon garlic salt
    4. 1 tablespoon butter
    5. 1 cup chopped pecans
    6. 1/4 cup lemon juice

Directions

    1. Sprinkle pork chops with lemon-pepper and garlic salt. In a large skillet over medium heat, cook chops in butter for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
    2. Add the pecans and lemon juice to the skillet; cook and stir for 1 minute or until heated through. Spoon over pork chops. Yield: 4 servings.

 

Lemon-Mustard Pork Chops

4 Servings Prep/Total Time:  20 Min.

Ingredients

    1. 4 boneless pork loin chops (1-inch thick and 6 ounces each)
    2. 2 tablespoons lemon juice
    3. 1 teaspoon ground parsley
    4. 2 tablespoons Dijon mustard
    5. 1 garlic clove, minced or 1/8 tsp. garlic powder, or 1/2 tsp. minced garlic
    6. 1 teaspoon grated lemon peel
    7. 1/2 teaspoon dried thyme
    8. 1/4 teaspoon salt
    9. Lemon wedges

Directions

    1. Drizzle pork chops with lemon juice. Combine the parsley, mustard, garlic, lemon peel, thyme and salt; brush over both sides of chops.
    2. Place pork on a greased broiler pan. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.. Serve with lemon wedges. Yield: 4 servings.

 

 

Lemon Pork Chops

4 Servings Prep: 5 Min. Cook: 6 Hours

Ingredients

    1. 4 bone-in pork chops (3/4 inch thick and 7 ounces each)
    2. 1/2 teaspoon salt
    3. 1/4 teaspoon pepper
    4. 1 medium onion, cut into 1/4-inch slices
    5. 1 medium lemon, cut into 1/4-inch slices
    6. 1/4 cup packed brown sugar
    7. 1/4 cup ketchup

Directions

    1. Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat is tender. Yield: 4 servings.

 

 

Harvest Pork Chops 

4 Servings Prep: 15 Min. Bake: 25 Min.

Ingredients

    1. 1/2 teaspoon salt
    2. 1/4 teaspoon pepper
    3. 1/4 teaspoon paprika
    4. 1/4 teaspoon dried thyme
    5. 4 boneless loin pork chops (1/2 inch thick)
    6. 1 tablespoon vegetable oil
    7. 1 small onion, sliced

Directions

    1. Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops.
    2. In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet.
    3. Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape. Yield: 4 servings.

 

Mustard-Glazed Pork Chops

6 Servings Prep/Total Time:30 Min.

Ingredients

    1. 1/2 cup packed brown sugar
    2. 1/3 cup Dijon mustard
    3. 5 tablespoons cider vinegar
    4. 2 tablespoons molasses
    5. 1 tablespoon ground mustard
    6. 6 bone-in pork loin chops (6 ounces each)

Directions

    1. In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened.
    2. Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally. Yield: 6 servings.

 

Glazed Pork Chops

4 Servings Prep/Total Time: 30 Min.

Ingredients

    1. 4 bone-in pork loin chops (3/4 inch thick)
    2. 1/3 cup plus 1 tablespoon cider vinegar, divided
    3. 3 tablespoons soy sauce
    4. 3 garlic cloves, minced
    5. 1-1/2 teaspoons cornstarch

Directions

    1. In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer for 8-10 minutes or until the meat is no longer pink.
    2. In a bowl, combine the cornstarch and remaining vinegar until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Yield: 4 servings.

 

 

 

Lemon-Basil Pork Chops

4 Servings Prep: 10 Min. Bake: 30 Min.

Ingredients

    1. 1 egg, lightly beaten
    2. 1 teaspoon lemon juice
    3. 1/2 cup seasoned bread crumbs
    4. 1 tablespoon butter, melted
    5. 2 teaspoons grated lemon peel
    6. 1 teaspoon dried basil
    7. 4 boneless pork loin chops (1-1/4 inches thick and 6 ounces each)

Directions

    1. In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon peel and basil. Dip pork chops in egg mixture, then coat with crumb mixture.
    2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160° and juices run clear. Yield: 4 servings.

 

Almond Pork Chops with Honey Mustard

4 Servings Prep/Total Time: 25 Min.

Ingredients

    1. 1/2 cup smoked almonds
    2. 1/2 cup dry bread crumbs
    3. 2 eggs
    4. 1/3 cup all-purpose flour
    5. 1/4 teaspoon salt
    6. 1/8 teaspoon pepper
    7. 4 boneless pork loin chops (1 inch thick and 6 ounces each)
    8. 2 tablespoons olive oil
    9. 2 tablespoons butter
    10. 1/2 cup reduced-fat mayonnaise
    11. 1/4 cup honey
    12. 2 tablespoons Dijon mustard

Directions

    1. In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops, one at a time, and shake to coat. Dip in eggs, then coat with almond mixture.
    2. In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops. Yield: 4 servings.