Steaks and Chops: Pork Chops with Pear Sauce

3 pears - peeled, cored and chopped3 tablespoons brown sugar2 tablespoons lemon juice3/4 cup pear juice2 tablespoons ground cinnamon, or to taste1 tablespoon vegetable oil6 thin cut boneless pork chopsIn a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve. Amount Per Serving  Calories: 308 | Total Fat: 12.7g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 308

Total Fat: 12.7gCholesterol: 61mgSodium: 38mgTotal Carbs: 26.7g    Dietary Fiber: 4gProtein: 23g VIEW DETAILED NUTRITION
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Steaks and Chops: Mom's Best Pork Chops

2 eggs1/2 teaspoon garlic powder1/2 teaspoon onion powder3 (4 ounce) packets saltine crackers, crushed3 tablespoons vegetable oil6 thin cut pork chopsPreheat the oven to 375 degrees F (190 degrees C). In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet. Bake for 45 minutes in the preheated oven, turning once. Serve immediately. Amount Per Serving  Calories: 521 | Total Fat: 21.3g | Cholesterol: 130mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 521

Total Fat: 21.3gCholesterol: 130mgSodium: 816mgTotal Carbs: 48.7g    Dietary Fiber: 2.1gProtein: 31.5g VIEW DETAILED NUTRITION
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Steaks and Chops: Cracker Pork Chops | Submitted By: Capt-N

2 eggs1/4 cup milk4 lean boneless pork chops1/2 (16 ounce) package saltine crackers, crushed1 cup oil for frying2 cups water1 cube chicken bouillonIn a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes. To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious. Amount Per Serving  Calories: 470 | Total Fat: 19.9g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 470

Total Fat: 19.9gCholesterol: 159mgSodium: 1102mgTotal Carbs: 41.4g    Dietary Fiber: 1.7gProtein: 29.2g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Smothered Pork Chops | Submitted By: Jana Hart

1 onion, chopped4 cloves crushed garlic6 (3/4 inch) thick pork chops1/2 cup water1/3 cup all-purpose flour1 (14.5 ounce) can fat-free chicken broth1 tablespoon browning sauceSaute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender. Amount Per Serving  Calories: 187 | Total Fat: 5.2g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 187

Total Fat: 5.2gCholesterol: 59mgSodium: 176mgTotal Carbs: 7.8g    Dietary Fiber: 0.5gProtein: 25.8g VIEW DETAILED NUTRITION
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Steaks and Chops: Halibut Supreme | Submitted By: motherof5

1 cup shredded Cheddar cheese1/2 cup mayonnaise1/2 cup sour cream2 tablespoons all-purpose flour1 1/2 teaspoons lemon juice1 tablespoon diced onion1/8 teaspoon ground cayenne pepper2 pounds halibut steaksPreheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork. Amount Per Serving  Calories: 441 | Total Fat: 29.7g | Cholesterol: 88mg

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This was unlike any fish I've either eaten or prepared, and I was interested to try something that seemed different. That, and having all the ingredients on hand, led me to this recipe. I seasoned the filets with salt, pepper and garlic powder before I spread the topping, then sprinkled on some paprika for color. Wow -both my husband and I really enjoyed it! Moist, flaky fish, with a rich, creamy topping that looked very attractive on the plate, especially with a sprinkle of finely chopped fresh parsley just before serving. Also a plus was that I was able to assemble this ahead of time and just pop it into the oven when I was ready to have dinner. I know this will not be the last appearance of this dish at our house! Thanks for the unique recipe! Was this review helpful? [ YES ]
53 users found this review helpful This was unlike any fish I've either eaten or prepared, and I was interested to try something... I tried this recipe last night, and my husband is still raving about it. I thought it was very good, also; defintely worthy of anything found in a restaurant. The halibut was very moist and perfectly done. I did embellish, as I almost always do. I used parmesean (lower fat), low fat mayo & sour cream, added 1 tsp lemon zest,1/2 tsp fish rub,1/2 tsp dill weed, and fresh ground pepper. I don't doubt it would have been just as good as posted without these additions; I just can't resist "messing with" recipes. Also, I baked it over fresh spinach (from another similar recipe). This was our vege accompaniment, along with a side of mashed potatoes. My husband usually does not touch anything with sauce; he was delighted with this dish. He can't wait for me to serve it again! Was this review helpful? [ YES ]
31 users found this review helpful I tried this recipe last night, and my husband is still raving about it. I thought it was very...

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