turnonmyheels (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
turnonmyheels) wrote2008-10-08 04:24 pm
turnonmyheels) wrote2008-10-08 04:24 pm
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So far 100% of respondents want a Weight Watchers [I'm adding Cooking Light] dish a day. I'll be happy to provide as I'm members for/have subscriptions to both. I don't cook a whole lot for myself so I can't promise that all these dishes are vetted -- so unless I explicitly say I've made/eaten it, assume I haven't.
Would someone make me a food/cooking icon? I'd love to have one. I'm also still looking for a "recs" icon
::begs::
Pork tenderloin comes close in leanness to boneless, skinless chicken breasts.
Pork top loin roasts or boneless top loin chops also are good choices. A 3-ounce cooked serving of either has only a little over 5 grams of fat, which is less than boneless, skinless chicken thighs.
This recipe for Pork Chops With Pear, Caramelized Onions and Rosemary calls for boneless top loin chops, but also could be prepared with medallions of tenderloin. Use 1-inch-thick chops to get the best results.
The dish celebrates harvest season with the flavors of sweet, ripe pears accented with chopped fresh rosemary. Onions are caramelized with brown sugar, then a pan sauce is made with apple juice and cider vinegar. If it's available, fresh apple cider can be substituted for the juice.
To complete this autumnal meal, serve with steamed broccoli or Brussels sprouts and buttered orzo pasta to soak up the delicious sauce.
Pork Chops With Pear, Caramelized Onions and Rosemary
4 center-cut, boneless pork top loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 small yellow onion, cut in half lengthwise and thinly sliced (½ cup)
2 teaspoons brown sugar
1 large ripe, but firm pear, peeled, cored and chopped
2 teaspoons chopped fresh rosemary or ½ teaspoon dried
3/4 cup apple juice
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1. Season the pork chops with salt and pepper.
2. In a large nonstick skillet, heat the oil over medium-high. Add the pork chops and cook until they are just barely pink at the center, 6 to 8 minutes on each side, depending on the thickness. Transfer the chops to a plate and cover with foil.
3. Reduce the heat to medium-low. Add the onions and brown sugar to the skillet and cook, stirring constantly, until the onions are golden-brown, about 5 minutes. Reduce the heat if the onions begin to burn.
4. Add the pears and rosemary and cook until the pears are just tender, about 2 minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about 2 to 3 minutes.
5. Stir in the mustard. Return the pork chops to the pan and turn to coat with the sauce. Serve the chops with the pear and onion sauce spooned over the top.
Makes 4 servings.
Nutrition information for one serving (values rounded to the nearest whole number): 237 calories; 76 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 61 mg cholesterol; 17 g carbohydrate; 23 g protein; 2 g fiber; 254 mg sodium.
I *have* had this and holy fucking god it's AMAZING.
Would someone make me a food/cooking icon? I'd love to have one. I'm also still looking for a "recs" icon
::begs::
Pork tenderloin comes close in leanness to boneless, skinless chicken breasts.
Pork top loin roasts or boneless top loin chops also are good choices. A 3-ounce cooked serving of either has only a little over 5 grams of fat, which is less than boneless, skinless chicken thighs.
This recipe for Pork Chops With Pear, Caramelized Onions and Rosemary calls for boneless top loin chops, but also could be prepared with medallions of tenderloin. Use 1-inch-thick chops to get the best results.
The dish celebrates harvest season with the flavors of sweet, ripe pears accented with chopped fresh rosemary. Onions are caramelized with brown sugar, then a pan sauce is made with apple juice and cider vinegar. If it's available, fresh apple cider can be substituted for the juice.
To complete this autumnal meal, serve with steamed broccoli or Brussels sprouts and buttered orzo pasta to soak up the delicious sauce.
Pork Chops With Pear, Caramelized Onions and Rosemary
4 center-cut, boneless pork top loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 small yellow onion, cut in half lengthwise and thinly sliced (½ cup)
2 teaspoons brown sugar
1 large ripe, but firm pear, peeled, cored and chopped
2 teaspoons chopped fresh rosemary or ½ teaspoon dried
3/4 cup apple juice
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1. Season the pork chops with salt and pepper.
2. In a large nonstick skillet, heat the oil over medium-high. Add the pork chops and cook until they are just barely pink at the center, 6 to 8 minutes on each side, depending on the thickness. Transfer the chops to a plate and cover with foil.
3. Reduce the heat to medium-low. Add the onions and brown sugar to the skillet and cook, stirring constantly, until the onions are golden-brown, about 5 minutes. Reduce the heat if the onions begin to burn.
4. Add the pears and rosemary and cook until the pears are just tender, about 2 minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about 2 to 3 minutes.
5. Stir in the mustard. Return the pork chops to the pan and turn to coat with the sauce. Serve the chops with the pear and onion sauce spooned over the top.
Makes 4 servings.
Nutrition information for one serving (values rounded to the nearest whole number): 237 calories; 76 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 61 mg cholesterol; 17 g carbohydrate; 23 g protein; 2 g fiber; 254 mg sodium.
I *have* had this and holy fucking god it's AMAZING.