4 strips raw bacon (we like maple bacon)
2 boneless center loin pork chops
2 slices Swiss, Provolone, OR Mozzarella cheese
salt and pepper – to sprinkle
2 tbls. olive oil
1/4 cup butter
1 Tbls. crushed garlic
salt and pepper – to taste
1 tsp. parsley flakes
1 cup frozen peas
Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top.
Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle.
Sprinkle with salt and pepper.
Coat a small baking dish with olive oil and lay chops on top.
Bake in 375 degree oven for 30 minutes.
Combine butter, garlic, salt and pepper, and parsley; melt in microwave.
Remove chops from oven, pour peas into baking dish, pour butter mixture over all.
Return to oven for 10 minutes.
4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
4 boneless pork loin chops, about 3/4 to 1 inch thick
Salt and pepper
1/2 cup orange juice
1 tbsp honey
1 tbsp dijon mustard
1/4 tsp dried rosemary
2 tbsp oil for cooking
Marinade the pork chops with salt and pepper, orange juice, honey, mustard and rosemary and leave in the fridge for a few hours or overnight.
Heat the oil in a large nonstick pan, and cook the pork chops over medium-high heat for 2 minutes on each side, until lightly browned.
Pour about half of the marinade over the pork and reduce heat to low. Cover and simmer for 6-7 minutes. Remove the chops and keep warm.
Pour the remaining marinade into the pan and cook, uncovered, for 2-3 minutes until reduced to thick gravy consistency. Spoon over the pork chops and serve.
6 lean center-cut pork chops, 1/2″ thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
Trim all fat from chops.
Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
Spray a 9xl3-inch baking pan with nonstick spray coating.
Remove chops from milk mixture. Coat thoroughly with crumb mixture.
Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.