cooking porkchops?

Question

I do I cook my porkchops healthy and what can I make on the side thats healthy too I trying to eat healthy and exersize this year

Answer 1

First, buy pork chops that are at least 3/4" thick. Thinner ones just have too high a fat/lean ratio and are less healthy.

Second, brine them! Make a salt solution that tastes like the ocean and soak your chops for 6-10 hours. This will guarantee juiciness without a lot of heavy or sugary sauces (like the dreaded bottled BBQ stuff that has as many calories as maple syrup!)

Third, don't overcook. 140 degrees (F) is plenty, and a small investment in a good electronic thermometer will pay off in the quality of your cooking! They run from $10-$30 and you will never figure out how you lived without one!

Fourth, check your recipes! Veal Piccata, made with pork chops is a fantastic, easy, inexpensive, "WOW" of a dish! A little white wine, garlic, capers, and a bed of nice noodles, and you have a fancy feast that is healthy and (relatively) low-cal!

Stick with steamed or roasted vegetables of your choice, use a bit of butter only for flavor, and olive oil when you can, and you'll be rockin' the house!

Best wishes!

Answer 2

How about something simple yet nutritious and filling -

We make Collard Greens normally or boiled corn on the cob or even grilled corn -

The Collard Greens are simple

Saute some garlic and a tablespoon or two of EVO OIL (Extra Virgin Olive Oil)

Add the diced Collard Greens
Diced onion ( I use the white onion)
Chicken broth (as much as you desire - depends upon how soupy you want the greens)
diced potatoes (not the red ones)

I let it cook for about 45 minutes to an hour -

Salt and pepper to taste

For new years I made the large stock pot
I used 1 large bag of pre-cut collard greens and cooked the whole bag -
I diced up about 8 med sized potatoes (peeled)
and used 2 cans of chicken broth (swansons)
and I added about 2 cups of water

I hope you like it -

Is the only way I eat my greens - lol I am a very picky eater

Answer 3

I like to bake my pork chops in a little apple sauce, with cinnamon, sage and cloves ( use a little because all these flavors go a really long way ). I also make apple stuffing to go with it and fresh green beans. For the stuffing I use stove top corn bread stuffing and use half water and half apple juice and apple sauce instead of butter, it comes out yummy and surprisingly no too sweet. Good luck

Answer 4

You could saute some sliced apples in a little brown sugar and cinnamon. Use water instead of butter to cut down on fat. The apples will steam and get tender.

Answer 5

There is a great recipe for apple glazed pork chops on this site that you will love.

Answer 6

Steamed veggies..broccoli/cauliflower/carrots
Brown rice or a salad...
meat ...veggie...carbs...
easy..simple...healthy
Good luck

Answer 7

Black Bean & Corn Salad
This is a very simple, very special salad.

Ingredients
2 cups cooked black beans

2 ripe tomatoes, chopped

1 small can diced mild green chilies, drained

1/2 red onion, chopped

1 red bell pepper, cut in strips (optional)

1 cup frozen corn

2 tablespoons chopped cilantro

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

Sea salt and cayenne pepper to taste



Method Mix it all, then serve.

Hearty Lentil Salad
In place of ordinary table salt, use sea salt. It's produced from the evaporation of sea water and contains natural iodine, an essential nutrient. Lentils, an often neglected legume, make this salad hearty and filling.
Ingredients
1/2 cup lentils

1/4 cup olive oil

8 cloves garlic, minced or pressed

1/4 cup chopped red onion

1/2 cup chopped red bell pepper

1/3 cup chopped celery

1/3 cup sliced fresh mushrooms

1/2 cup chopped tomatoes

1 tbs. Fresh oregano, or 1 tsp. Dried

1 1/2 tsp. Fresh mint, or 1/2 tsp. Dried

1/4 tsp. Freshly ground pepper

1/8 tsp. Sea salt

Method Rinse lentils under cold water.

Bring lentils to a boil in water, reduce heat and simmer for 40 minutes.

Drain and set aside.

Heat olive oil in a large skillet.

Add garlic and onion and sauté over low heat for 4 minutes.

Add red peppers, celery and mushrooms.

Cook over medium-low heat for about 5 minutes, or until vegetables are soft.

Add lentils, tomatoes, oregano, mint, pepper, and salt.

Cover and simmer for 3 minutes, stirring occasionally.

Serve hot or cold.

VARIATION:

Add 1 cup tomato sauce and serve as a tomato-based side dish or over pasta.

Servings: 4


Roasted Garlic

Roasting garlic mellows its pungency and produces a delicious sweet flavor. Serve roasted garlic warm as a spread, or use in other recipes. Increase the recipe size as needed.

Ingredients
1 large bulb garlic

1/4 tsp. Or 1 tbs. Olive oil (see Method)

1 tsp. Butter, optional

1/8 tsp. Dried basil

1/8 tsp. Dried thyme

Freshly ground pepper to taste

Method Heat oven to 350°

For perfectly roasted garlic, cut 1/4 inch from top of garlic bulb. Remove loose outer leaves. Bulb should remain intact.

Pour 1/4 tsp. Olive oil over bulb and dot with butter, or pour 1 tbs. Olive oil over bulb and eliminate butter.

Sprinkle with basil, thyme, and pepper.

Place cover on garlic baker.

For a medium to large bulb, bake for 50 minutes. For an extra large bulb, bake for an additional 10 minutes. If cooking in a microwave oven, prepare bulb as directed and cook on HIGH for 1 1/2 minutes.

Separate cloves and squeeze out garlic.



String Beans with Potatoes

(Tema) This is a vegetarian version of the Tibetan dish Tema tang Sha (String Beans with Beef).

Ingredients
1 lb. String beans

2 large potatoes

½ small red pepper, thinly sliced

½ onion, chopped

1 tablespoon oil

2 cloves garlic, finely chopped

½ teaspoon paprika

1 inch fresh ginger, finely chopped

1 jalapeño chili, coarsely chopped

½ tomato, chopped

1 teaspoon soy sauce

Salt to taste

Method Cut the string beans diagonally into 1½-inch pieces. Cut the potatoes like French fries, about the same size as the beans. Slice the red pepper very thinly. Sauté the onion in oil over high heat until softened, along with the garlic, paprika, and ginger. Add the potatoes, chili, and tomato, and stir-fry until the tomato cooks dry. Add the string beans and stir-fry till just tender, about 8-9 minutes. Add the soy sauce, red pepper, and salt, stirring in quickly


Zucchini Squares

This frittata makes lovely hors d'oeuvres or can be served as an interesting addition to almost any dinner plate. They can be prepared ahead and frozen, then reheated for a party.

Ingredients
5 jumbo egg whites

¼ cup skim milk

1 tablespoon low-sodium baking powder

½ cup oat bran cereal

½ cup whole wheat flour

1 ½ cups nonfat cheddar cheese

2 tablespoons grated sapsago cheese

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

1 teaspoon dried parsley

¼ teaspoon dried basil

¼ teaspoon garlic powder

1 cup diced zucchini squash

1 Cup finely chopped onion

Method Preheat oven to 400 degrees F.

Mix all the ingredients in a large bowl, then pour into an 8-inch-square nonstick cake pan.

Place on the middle rack of the oven and bake for 35 to 40 minutes, until the top is almost fully brown and a toothpick comes out clean.

Cool in the pan for 10 minutes, then turn out onto a cutting board.

Cut into squares with an electric knife or a good serrated knife. Serve at once.

I like to put the squares on a cookie sheet and bake at 400 degrees F. For another 10 minutes to crisp the sides of the squares. These can be reheated, uncovered, one at a time in the microwave for 20 seconds on a high setting. Use more time for more squares. Reheat, uncovered, in a conventional oven on a cookie sheer for about 10 minutes at 300 degrees F.

Yield: 25 squares.