Pork

Sausage and Peppers

Yields: 4 servings per recipe

  • 4 sausage links (either Italian or Andouille)
  • 1 c. marinara sauce
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 T. olive oil
  • salt and pepper to taste
  1. Slice the bell peppers into thin strips and set aside.
  2. Slice the sausages into bite size pieces and set aside.
  3. In a skillet over medium heat, add the sausage and let cook until crispy.
  4. To the sausages, add the marinara sauce.
  5. In a separate pan, heat the olive oil to medium and saute the bell peppers until just slightly tender.
  6. Add salt and pepper to taste.
  7. Combine all ingredients into your largest skillet and let heat through

Nutrition

  • Calories: 215
  • Fat: 14 grams
  • Carbs: 5 grams
  • Protein: 14 grams

 

Ancho Cilantro Pork Chops

Yields: 4 servings per recipe - 1 chop per serving

  • 4 pork chops
  • 1 T. ancho chili powder
  • 1/2 T. garlic powder
  • 1/2 t. salt
  • 1/4 t. cumin
  • 1/2 T. cilantro flakes
  1. Combine all the spices into a rub, and rub over the pork chops.
  2. Refrigerate the pork chops a minimum of 5 hours.
  3. Heat a skillet to medium heat and add approximately 2 T. olive oil.
  4. Fry the pork chops for roughly 3 minutes on each side, depending upon the thickness.

Nutrition

  • Calories: 166
  • Fat: 12 grams
  • Carbs: 1 grams
  • Protein: 14 grams

 

Crockpot Asian Pork

  • 4 pork chops
  • 1 c. low sodium chicken stock
  • 3 T. ground ginger
  • 1 t. rice wine vinegar
  • 2 t. ground garlic
  • 2 T. hoisin
  1. Combine all ingredients, except for the pork and cilantro, and mix well.
  2. Pour mixture into the bottom of the crock pot.
  3. Add pork chops. Flip the chops once during the cooking process.
  4. Cook on low for 6 hours.
  5. Garnish with chopped cilantro and sesame seeds.

Nutrition

  • Calories: 168
  • Fat: 7 grams
  • Carbs: 9 grams
  • Protein: 16 grams

 

Fiesta Lime Pork Chops

  • 4 pork chops
  • 1/3 c. extra virgin olive oil
  • 2 T. apple cider vinegar
  • 1 packet Fiesta Lime Seasoning (McCormick Grill Mates)
  1. In a bowl, whisk together the oil, vinegar, and seasoning packet.
  2. Add the pork chops to the mixture, and marinate for at least 1 hour.
  3. Add the mixture and pork chops to a baking dish.
  4. Heat oven to 350.
  5. Bake for approximately 30 minutes, depending on the thickness of the chops.

Nutrition

  • Calories: 281
  • Fat: 24 grams
  • Carbs: 3 grams
  • Protein: 14 grams

 

Garlic Balsamic Ribs

Yields: 1 rack of ribs

  • 1 rack pork ribs
  • ¼ c. everyday seasoning (or a combo of salt, pepper, garlic powder)
  • ⅛ c. balsamic vinaigrette
  • 1 lemon, juiced
  1. Cut the rack of ribs in half and place in a baking dish.
  2. Coat well with the everyday seasoning.
  3. Cover with foil and allow to marinate a minimum of 4 hours.
  4. Preheat oven to 300 degrees, and place the ribs in (still covered with foil).
  5. After one hour, remove the foil and raise the oven heat to 350 degrees.
  6. Squeeze the ribs with lemon juice and coat with balsamic vinaigrette.
  7. Bake an additional hour, remove from oven, and enjoy!

Nutrition

  • Calories: 275
  • Fat: 20 grams
  • Carbs: 1 grams

 

Herb Roasted Pork Tenderloin

Yields: 4 servings per recipe - 1/4 lb. per serving

  • 1 pork tenderloin (appx. 1-1.25 lbs.)
  • 3 garlic cloves, finely chopped
  • 1 T. sage, finely chopped
  • 1 spring of thyme, leaves removed and chopped
  • 1 sprig of rosemary, leaves removed and chopped
  • 2 c. chicken broth
  • 1 t. salt
  • ½ t. pepper
  1. Marinate the pork in a large Ziploc bag with half of a cup of stock for at least one hour.
  2. Remove pork from the broth and pat dry. Rub with olive oil, garlic, thyme, rosemary and sage.
  3. Heat an oven safe skillet to medium high heat.
  4. Heat oven to 350.
  5. Brown the pork on all sides.
  6. Leave in pan and remove from the heat.
  7. Pour the remaining chicken stock in to the bottom of the pan with the pork, and place pan in the oven.
  8. Turn once during cooking.
  9. Remove from oven when the internal temperature of the pork is 150 degrees. BE CAREFUL of the hot handle!
  10. Place the pork on a cutting board and make a tin foil tent to cover it.
  11. Let rest for 10 minutes before slicing.
  12. While the pork is resting, return the pan with cooking liquids to the stove top.
  13. Add 2 T. of butter if desired to create your sauce. Otherwise, just pour the remaining liquid over the pork immediately before serving.

Nutrition

  • Calories: 340
  • Fat: 25 grams
  • Carbs: 6 grams
  • Protein: 22 grams

 

Pulled Pork

Yields: 4 pounds

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 1 T. garlic powder
  • 1 T. chili powder
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  1. Cut the pork shoulder into large chunks and put into crock pot.
  2. Add all remaining ingredients, cover, and cook on high 8-10 hours until shreds easily.
  3. Remove from crock pot, shred, and add back into the crock pot so the juice may incorporate.
  4. Let warm through 10-20 minutes.

Nutrition

  • Calories: 289
  • Fat: 16 grams
  • Carbs: 1 grams
  • Protein: 27 grams

 

Grilled Sesame Pork

Yields: 4 pork chops- 1 pork chop per serving

  • 4 thin cut pork chops
  • 2 T. toasted sesame oil
  • 1 T. low sodium soy sauce
  • 1 T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • 1 T. ginger
  1. In a bowl, combine the oil, soy sauce, house seasoning, and ginger. Mix until well incorporated.
  2. Add pork chops to oil and seasoning mixture and let marinate a minimum of 2 hours in refrigerator.
  3. Remove from refrigerator, and let pork come to room temperature for 30 minutes.
  4. Heat grill to 300-350 degrees.
  5. Put on the pork chops once grill is heated thoroughly.
  6. Cook approximately 4-5 minutes on each side, until thoroughly cooked and pork has no bounce back when touched. (Time varies greatly depending upon your grill)
  7. TIP: Do not move meat more than twice during grilling.

Nutrition

  • Calories: 293
  • Fat: 21 grams
  • Carbs: 8 grams
  • Protein: 24 grams

 

Crockpot Carnitas

Yields: 5 lbs - 10 (8 oz.) servings per recipe

  • 5 lbs. pork shoulder or roast (boneless), cut in to cubes
  • 1 T. oregano
  • ¾ T. cumin
  • 3 shallots, peeled and rough chop
  • 4 oranges, juiced or 2 c. chicken stock and 4 T. orange juice concentrate
  • 1 Jalapeño, seeded and rough chopped
  • 3 T. olive oil
  1. Rinse and dry the pork. Season well with salt and pepper.
  2. Heat a skillet to medium high heat, and brown the pork cubes on all sides.
  3. In the crockpot, put the orange juice, pork, cumin, and oregano
  4. Cook on low for 8 hours.
  5. Remove from pot and shred pork, discarding of any fatty pieces. Keep liquid, and strain if necessary. Add the shredded pork and liquid back in to the crock pot and let cook another 20 minutes.
  6. If desired, heat a small amount of olive oil and a skillet and fry the carnitas until just crispy, before serving. Enjoy!
  7. TIP: I like to serve in a bowl with a bit of cheese, fresh jalapeños and sour cream, and with a healthy tortilla.

Nutrition

  • Calories: 291
  • Fat: 11 grams
  • Carbs: 9 grams
  • Protein: 38 grams