LOW FAT PORK WITH RATATOUILLE SAUCE
This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.
Provided by -Sylvie-
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
- Add the dried herbs and sugar and season with salt and pepper to taste.
- Bring to the boil, cover and simmer for 20-25 minutes.
- For the chops, preheat your grill to a medium temperature.
- Trim all excess fat from the chops.
- Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
- Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
- (Times might need adjusting slightly depending on the size of your chops).
Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 4.7, Cholesterol 124, Sodium 104.2, Carbohydrate 15.1, Fiber 3.5, Sugar 7.6, Protein 43.3
RATATOUILLE PORK CHOPS
This timely recipe is perfect to make now that regular schedules of school and work are kicking in. It uses local produce, now at its best.
Provided by Chef mariajane
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non-stick skillet over medium-high heat, heat oil. Trim all visible fat from pork and brown for 3 minutes on each side, depending on thickness of chop. Remove from pan. Add garlic, green pepper and onion to pan and sauté for 1 minute.
- Add whole tomatoes, crushing with a spoon. Add remaining ingredients, mix well, reduce heat to low, cover and simmer for about 5 minutes. Return meat to pan and continue simmering, uncovered, for another 15 minutes. Remove from heat and serve over pasta or rice.
Nutrition Facts : Calories 368.8, Fat 23.9, SaturatedFat 8.1, Cholesterol 68.8, Sodium 362.7, Carbohydrate 19, Fiber 7.7, Sugar 8.8, Protein 21.7
GRILLED PORK AND RATATOUILLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
- Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
- Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
- Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ONE-POT PORK RATATOUILLE RECIPE BY TASTY
Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley
Provided by Milloni Merchant
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Season the pork chops on both sides with salt and pepper.
- Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
- Add olive oil and garlic. Stir until fragrant.
- Combine eggplant, onion, tomato, cauliflower, and bell peppers.
- Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
- Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams
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