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Flex Recipes- Pork
Pork Chop Dinner
1 lb. new potatoes, halved
1 can reduced fat cream of mushroom soup
1 (4 oz) can mushrooms
1/4 tsp. dried thyme
garlic powder to taste
1/2 tsp. Worcestershire sauce
1 (15 oz) can green beans
2 TB skim milk
Place pork chops in bottom of 3 qt crock. Place potatoes on top of chops. Mix soup and seasonings and pour over potatoes. Cover and cook on low 6 hours. Add green beans and cook 1 more hour.
Yield: 4 servings= 379 Calories; 18g Fat (42.1% calories from fat); 25g Protein; 30g Carbohydrate; 4g Dietary Fiber; 53mg
Beer Braised Pork Chops with Mushrooms
4 boneless sirloin pork chops, 3/4-inch thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Instructions:
1.Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme and sauté an additional minute. Return chops to skillet, add beer; bring to a boil.
2.Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with noodles, garnished with parsley, if desired.
Per Serving 238 Calories; 10g Fat 24g Protein; 9g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 74mg Sodium
CROCK POT PORK CHOPS
Serving: 4 WWP: 4
4 Pork Loin Chops
1 onion chopped or 2 tablespoons dried onions
3 tablespoons ketchup
1 or 2 tablespoons Worcestershire Sauce
1 can Healthy Request Cream of Chicken Soup
Instructions:
In non-stick skillet, brown pork chops
Place in crock pot
Mix all ingredients together and pour over chops
Cook on low 4-5 hours
Serve over rice for additional points
Kims Smothered Stuffed Chops
POINTS® value per serving | 5
Servings | 4
Main Meals |
Ingredients
3 Tbsp dried bread crumbs
1/2 large stalk celery
1/2 small onion(s)
2 Tbsp Refrigerated Egg Whites
1 tsp thyme
4 chop lean boneless pork chop
10 3/4 oz 98% Fat-Free Cream Of Mushroom Soup
1/2 cup fat-free half and half
Instructions
Preheat oven to 400*. Spray a 1 qt. shallow baking pan with spray.
To make the filling, combine the bread crumbs, finely chopped celery, finely chopped onion, egg sub., chopped fresh thyme, and salt and pepper in a medium bowl.
Make a pocket in the side of each trimmed chop by inserting a sharp paring knife into the thickest part and cutting gently back and forth til a large, deep cavity is formed. Fill each pocket with about 2 T of the filling. Secure the opening with toothpicks.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the chops and cook til golden brown, about 2 minutes on each side. Mix the soup with the half and half in a small bowl.
Transfer chops to the baking pan and pour soup mix over them. Cover with foil and bake til the pork is no longer pink and the vegies in the stuffing are tender, about 10 minutes. Uncover and bake til the stuffing is golden and the soup is bubbly, about 10 minutes more.