Pork Chops with Dijon Herb Sauce

These are definitely my current favorite way to cook pork. It is such a quick dish and all the family enjoys it! Mmmmm.

from Gina's Weight Watchers recipe blog

1 t butter

4 pork chops, 1" thick, trimmed of fat

1/2 t salt

pepper

3 T onion

3/4 c chicken stock

1 T dijon mustard

2 T fresh herbs (chives, parsley, tarragon - I added some Emeril's Essence, garlic, tarragon, parsley - whatever I have on hand that sounds good)

Heat butter in skillet till melted, salt and pepper the chops, then raise the heat to medium and saute the chops 5 minutes. Turn over and cook till done (150 - 160 F) - about 7 additional minutes. Remove from skillet and keep warm. I just put them on a plate and cover with foil.

Add onions to pan and cook till soft. Add stock and boil ~3 minutes. Stir in mustard, herbs and some pepper. Plate chops and pour sauce over.

Pork Barbacoa Salad with Fixins

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!

Pork Chops with Raspberry Sauce

1/2 t dried thyme, crushed

1/2 t dried sage, crushed

1/4 t salt

1/4 t pepper

4 - 4 oz bonless pork chops

1 T butter

1 T olive oil

1/4 c seedless raspberry jam

2 T orange juice

2 T white wine vinegar

4 sprigs fresh thyme to garnish

Preheat oven to 200F. In small bowl, combine thyme, sage, s&p. Rub evenly over pork chops.

Melt butter and oil in nonstick skillet. Cook pork chops 4-5 min on each side, turning once. Remove from skillet and keep warm in preheated oven.

In skillet combine jam, juice and vinegar. Bring to a boil and cook 2-3 min, or until sauce is reduced to desired consistency. Sauce will thicken as it cools. Spoon sauce in a pool onto a serving plate, and top with pork chops.

Spiral Stromboli

from Taste of Home's Quick Cooking magazine

1 tube (11 0z) refrigerated crusty French loaf

3/4 to 1 cup shredded mozzarella cheese

3/4 to 1 cup shredded cheddar cheese

1/4 lb EACH thinly sliced deli salami and ham

1/4 cup chopped roasted red peppers OR 1 jar (2 oz) pimientos, drained

1 Tbsp butter or margarine, melted

2 to 3 Tbsp shredded Parmesan cheese

Unroll the dough and pat into a 14"x12" rectangle. Sprinkle with cheeses to within 1/2" of the edge. Top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.

Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden grown. Slice with a serrated knife. YIELD: 4 servings.