Fiesta Pork Chops

It’s the other white meat….and I am always looking for ways to cook it.  Pork Chops and I don’t really get along.  I always over-cook them and they turn tough!  Or I just don’t like the flavor of them.  So any time I can try a new way to cook them, I figure it is worth a shot. 

This little diddy turned out pretty good, if I do say so myself.  The flavor had a little “twang” that tickled my tongue just enough to make me take another bite.  Try it for yourself and see what you think.

Fiesta Pork Chops


  • 4 lean boneless pork chops, fat trimmed off
  • 4 cloves of garlic, crushed
  • 1.5 teaspoons of chili powder
  • 1.5 teaspoons of paprika
  • 1.5 teaspoons of cumin
  • 1/4 cup of lime juice
  • sea salt and fresh ground pepper

Season the pork chops with 1 teaspoon each of chili powder, paprika, and cumin, and salt and pepper.  Pour the lime juice over the pork and let marinade for 1 hour. 

Remove pork from marinade and let the excess lime juice drip off.  Place pork on a broiler pan and sprinkle with the remaining seasoning.  Broil for 4 – 5 minutes per side or until browned and pork reaches 145 degrees.


Makes 4 servings.  5 Weight Waters Points+ Value per serving.

Calories:  195;  Fat:  8;  Carbs:  2;  Fiber:  1;  Protein:  28

Sweet Peachy Pork Chops

Do you know what I love about pork chops?  They match so well with something sweet, like apples or peaches…and anything sweet is a friend of mine. :0)

  • 1 lb center cut pork rib chopsIMG_1528 copy
  • 1/4 t seasoned salt
  • 1/4 t onion powder
  • 1 can sliced peaches, un-drained
  • 2 T brown sugar
  • 2 T butter
  • 1/2 t dried basil

Put pork chops on sprayed rack of the broiler pan.  Sprinkle with salt and onion powder.  Broil 7 minutes per side, to desired doneness.  Combine peaches, brown sugar, butter, and basil in a saucepan;  heat on low for 10 minutes, stirring often.  Serve peach sauce over the pork and enjoy!

Pork Chops with a Mushroom Cream Sauce

I am trying to incorporate white meat into our routine as much as possible.  Hubs loves mushrooms so we gave this recipe a try.  Me…yuck!  Hubs…keep this one!  You can try it out and decide for yourself. Smile


  • 4 Boneless Pork Chops
  • 1/4 t salt
  • 1/4 t pepper
  • 1 T vegetable oil
  • 1 cup orange juice
  • 1/4 cup red cooking wine
  • 1 envelope dry onion soup mix
  • 16 oz fresh mushrooms, chopped
  • 1/4 cup whipping cream

Sprinkle the pork chops with salt and pepper.  Cook in hot oil 2 minutes per side, until browned.  Add orange juice, red wine, soup mix and mushrooms, then bring it to a boil.  Cover and reduce heat so it simmers for 15 minutes.  Take out the pork chops and keep them warm. 


Stir whipping cream into the sauce that is left, cook over medium-high heat, stirring constantly for 5 minutes, or until thickened.  Serve sauce over the pork chops. 


Creamy Angel Hair with Sausage & Spinach

If you are in the mood for a one-pot, yummy, quick dish for dinner, this one will hit the spot.  It was so light and refreshing, and made a ton!  This one is great for lunch the next day too!

  • 2 t olive oil 1
  • 1 pkg smoked kielbasa, sliced
  • 1 c chopped onion
  • 2 T minced garlic
  • 2 cans of chicken broth
  • 1/4 cup water
  • 16 oz angel hair pasta, broken in half
  • 10 oz pkg chopped spinach, thaw & drain
  • 1/3 c whipping cream

Add oil to large soup pot.  Add kielbasa and sauté with onion and garlic.


Add broth and 1/4 cup of water;  bring to a boil.  Add pasta to pot and cook for 3 minutes. 


Stir in the spinach and cook for about 1 minute.


Stir in the cream and heat through.  Serve warm.


Pork Chop and Apple Casserole

I have found that pork chops and apples just go so well together.  It is a flavor combo that I wasn’t quite a fan of the first time I tried it, but it has really grown on me.  This casserole almost has a sweet and spicy flavor.  It was really good and the chops were very tender.  Yummy!

  • 1/2 pound pork loin chops
  • salt and pepper to taste apcc1
  • 2 T flour
  • 1/8 t onion powder
  • 1/8 t garlic powder
  • 1/8 t paprika
  • 1 T olive oil
  • 1 t butter
  • 1/4 c chopped onion
  • 1 c thinly sliced cored apples, un-peeled
  • 2 T honey BBQ sauce
  • 1 1/2 cloves of garlic, minced


apcc2 apcc3

Season pork chops liberally with salt and pepper,  Combine flour, onion powder, garlic powder, and paprika in a shallow dish.  Dredge chops in flour mixture until well coated.


Heat olive oil and butter in a skillet and brown the pork chops on both sides.


Add onions, apple slices, honey BBQ sauce and minced garlic. 


Cover and simmer for 30 minutes until the pork chops are tender.


Saucy Orange Pork Chops

I will admit that I am always on the hunt for pork chop recipes that I will actually eat.  I am not a fan of pork chops but I know that their white meat is healthier than eating red meat everyday.  And even though I would be fine with just eating a meal of veggies, the hubs thinks that we absolutely MUST have meat at dinner.  So when I came across this recipe I thought it sounded yummy.  I like anything with a citrus flavor.  I must say that they lived up to my thoughts.  So tender, juicy, and full of flavor!


  • 1 lb boneless pork loin chops
  • 1/4 t salt
  • 1/4 t pepper 
  • 1 1/2 T oil – divided
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1/3 c orange juice
  • 1/2 c BBQ sauce (a mild flavor)

Season pork chops with salt and pepper.  Heat 1T oil in skillet; brown chops 1 – 2 minutes per side and transfer to a plate.


Add remaining oil to skillet.  Add the onion and cook 3 – 4 minutes until soft.  Stir in garlic and cook for 30 seconds.  Add orange juice and cook until most of the liquid evaporates (about 1 minute).


Stir in BBQ sauce and return pork chops to the pan, turning the meat to coat it.  Transfer meat and sauce to an oven safe dish (you can just use your pan if it is oven-safe).  Bake at 400 for 6 – 10 minutes or until meat thermometer registers 145 degrees.



Blueberry Sausage Pancake Roll-Ups

Joe helped me make the yummiest breakfast for dinner!  It was so delicious and looks super fancy :0).  I am usually not a fan of breakfast for dinner, but this was so good that I was even excited to take left-overs for lunch the next day (and it tasted just as good the next day).  The only thing I didn’t like about the meal was that it was a little time consuming to make, especially for one person to do all on their own.  I do have to say that we had blueberry syrup and that really made the meal a little piece of perfection!


  • 16 oz pork sausage
  • 1 box blueberry muffin mix
  • 1 3/4 cup milk
  • 1/4 c vegetable oil
  • 1 egg
  • 3/4 cup sour cream – divided
  • Blueberry or Maple Syrup

Cook sausage;  crumble, drain, and set aside. 


Meanwhile, rinse and drain blueberries from the muffin package.  Combine muffin mix, milk, vegetable oil, and egg.  Stir until smooth.  Fold blueberries into your batter.


Coat a skillet with cooking spray;  heat skillet.  Pour 1/4 cup of batter into hot pan and quickly tilt pan so batter covers the bottom of the pan.  Turn pancake when the top is covered with bubbles and edges are slightly dry.


Remove to a dish and repeat with all of your batter.  Spoon 2 T sausage and 1 T sour cream down the center of each pancake. 


Roll up and place in a baking dish.  Bake at 400 for 10 minutes.  Serve with syrup and Enjoy!

bpc6 bpc7