Lime Pork Chops

recipe adapted from Taste of Home

Ingredients

Marinade:

• 6 tablespoons lime juice
• 1 tablespoon grated lime peel
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 2 cloves garlic, minced

Chops and sauce:

• 6 bone-in pork chops (1-inch thick)
• 2 tablespoons EVOO
• 4 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/2 teaspoons corn starch
• 1 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons honey

Directions

1. In a 13 x 9 casserole dish combine marinade ingredients and whisk together.  Add pork chops and coat.  Cover and marinate overnight in refrigerator.
2. Drain and discard marinade from pork.  In a skillet brown the chops in oil for 4 to 5 minutes on each side.  Remove and keep warm.
3. For the sauce, whisk together lime juice, cumin, chili powder, salt, orange juice, and honey.  Set aside.  In small bowl, whisk together cornstarch with chicken broth.  Set aside.
4. Add the remaining tablespoon of oil to skillet and add garlic.  Cook until fragrant, about 30 seconds.  Add the lime juice mixture and and chicken broth mixture to the skillet and bring to a boil.  Allow the sauce to thicken for 2 to 3 minutes, scraping up any browned bits on the bottom of the skillet.  Add the pork chops back into the skillet and cook for 5 minutes over medium heat.  Serves 6.

 Pork Chops with Grainy Mustard 
and Cranberry Sauce
recipe adapted from 
Rachael Ray 365: No Repeats

Ingredients

• 1 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1 c. dried cranberries
• 4 tbs. EVOO
• 4 - 1 1/2 inch-thick boneless center-cut pork chops
• 1 tbs. paprika
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tbs. fresh thyme leaves, chopped
• 3 heaping tbs. grainy Dijon mustard
• 1/4 c. almond milk
• 1/4 c. flat-leaf parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. In a small sauce pot over high heat, combine the chicken broth, wine, and cranberries.  Bring it to a simmer, then turn of the heat and let sit.  Heating the cranberries in the liquids will make them tender and plump.  
3. While the sauce pot with the broth and wine is coming to a simmer, heat a large skillet over medium-high with 2 tbs. EVOO.  Season the chops with paprika, salt and pepper.  Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes. 
4. While the chops are in the oven, return their skillet to medium-high heat.  Add the remaining 2 tbs. of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.  Add the hot chicken broth, wine and cranberry mixture.  Add the grainy mustard and almond milk.  Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.  Finish the grainy mustard and cranberry sauce with parsley.
5. Serve the sauce over the rested pork chops.  Serves 4.

Sauteed Peas with Onions and Mushrooms

Ingredients

• 12 oz. frozen green peas, defrosted
• 5 white button mushrooms, quartered
• 1 Vidalia onion, thinly sliced
• 1 tbs. EVOO
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Heat EVOO in large skillet over medium heat.  Add onions and mushrooms.  Saute until golden brown, about 15 minutes.  Just before serving add green peas and cook until heated through.  Serves 4. 

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6. 

Sweet Potato Souffles

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 2 cups almond milk
• 2 tbs. maple syrup
• 1 tbs. honey
• 1 tbs. EVOO
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

Directions

1. Place potatoes in large dutch oven and cover with water. Bring to a boil and reduce heat to medium and simmer for 30 minutes or until tender. Drain and set aside.
2. Heat remaining ingredients in same dutch oven over medium heat. Add potatoes and mash well until all ingredients are blended. Allow to mashed potatoes to thicken. Transfer to ramekins and heat in 300 degree oven for 15 to 20 minutes. Serves 4.
   

Cranberry Pork Chops
recipe adapted from Taste of Home

Ingredients

• 6 bone-in pork loin chops
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 c. cranberry or apple juice
• 2 tbs. Dijon mustard
• 2 tbs. cornstarch
• 1/4 cup cold water
• salt and pepper
  

Directions

1. Season pork chops with salt and pepper. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
2. In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Serves 6.