Monday, February 21, 2011

Trimming the pork

Workout: 25 minutes with weights and GMA. I also took a two-block walk with Denali. To quote the great musician Vanilla Ice … “Ice, ice, baby.”

I have a list, divided by department. The list is marked with sale items and coupons. I even have a menu for reference. Yet, no matter what I do, I can’t manage to go to the grocery and not forget something.

This week, it was boneless, skinless chicken breasts for this tasty Asian rice noodle soup (we ate it last night – try it) and pork chops for, well, pork chops.

So Saturday morning, I walked across the street to the other grocery to pick up some meat and ice cream for Mark. Twenty minutes later, I walked back across the street with supplies to make cookies, ice cream, three chicken breasts and 5 million pork chops.

In case you were wondering, yes. Yes, I did go to the grocery without brushing my hair and looking like a homeless lady. The scowl was a result of too much thinking in the meat department.

In my defense, these were on “manager’s special” and ended up being $2 more for four times the meat. We’re trying to save money up in the Healthy Strides house so I figured that I could package the chops in sets of two and throw ’em in the freezer. And once each week for the next 3,456 four weeks, Mark and I can eat pork.

Tonight, we’re going super crazy – grilled pork chops (seasoned with salt, pepper and garlic powder) and cornbread stuffing. Broccoli, it’s on the side.

However, for the other three weeks, I’d like to go real crazy. And I was hoping you could help by, like, you know, sharing your favorite pork recipe. If you are a follower and submit a tasty idea, I just might pick you to win a lame prize but a real prize nonetheless. I’m for reals. Just call this a giveaway. Of the pork variety.

By the way, when I Google’d “tower of pork chops,” this was the first photo to pop up on the image results.


That’s Duff from “Ace of Cakes.” A bit ironic, considering he is Jewish and pork is so not kosher. He could not win the prize.


  1. My never-fail pork chop recip is to marinate pork chops in a mix of soy sauce, fresh (chopped) ginger and garlic, with a mix of spices (usually paprika, turmeric and garam masala). Let them marinate for about an hour and then broil or grill. They come out orange colored, somewhat like tandori chicken. I like to serve them with roasted sweet potatoes, but they go well with anything.

  2. This is an amazing pork chop recipe.. Um.. of course, for two people you could cut the recipe in thirds! :) Enjoy.

    6 pork chops
    6 tablespoons brown sugar
    6 tablespoons margarine
    1 tablespoon soy sauce
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
    3.Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

  3. btw... they may or may not need that much time.. . You can do it at a higher temp for less time. Just check on them to make sure they're done after they start to "puff" up. :)

  4. Hi. I saw your comment on jess's blog. Congrats on the pregnancy. Its nice to see another pregnant runner ;)

  5. I don't really cook by recipes all that much, but my favorite way to prepare pork is with apples. I brown the pork in a pan, then throw in the apple slices in with a couple tablespoons of water, salt, pepper, and cinnamon. Cover the pan to let the apples soften and the pork cook the rest of the way. It's deliciously sweet and salty! :)

  6. The Most amazing pork chops ever (and I don't like pork chops) Is Rachel ray's Tangy pork chops! amazing! It's a no fail @ our house Every time. And I have 3 very picky eaters (ages, 2, 10 & 13) lol!

  7. 3 tablespoons EVOO - Extra Virgin Olive Oil, 4 bone-in pork chops (each about an inch thick)
    Salt and freshly ground black pepper
    2 to 3 cloves garlic, finely chopped or grated
    1 bunch scallions, cut into one-inch pieces
    2 tablespoons red or white wine vinegar
    2 tablespoons brown sugar
    1 28-ounce can diced fire-roasted tomatoes

    Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown. Remove the chops to a plate and cover them with foil.
    To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender.
    to the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back in. Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.)

    Note- I never use the scallions, my family doesn't eat them :( it doesn't matter though, it still turns out just as amazing!!!


  9. Pulled pork! Yumm. I'm sure it would work with the pork chops too, just put a few in a crockpot with garlic, onion and some BBQ sauce and let cook on low all day. Shred at the end....So good!

  10. I linked you in today's post... although, can I pay you so I can win? Huh? Can I?

  11. My favorite pork dish is definitely pork green chili. The spicier the better. I don't have any recipes on hand but I found some winners on this website:

    So good! Of course, now that I'm thinking about, that's totally what I want for dinner tonight.

  12. My favorite pork recipe is a Rachael Ray one. I'm going from memory, but you put salt and pepper on both sides of the chop, brown them for three minutes on each side in a bit of olive oil. Then stick them in the oven for 12 minute or so at 350. I like to cut up strawberries and mix them in balsamic vinegar. Pour strawberries over pork chops. Yum!

  13. I really like pork meatballs. So yummy. Pretty easy to make but not as easy as beef.

  14. Pork Dumplings

    100 wonton wrappers i use the circle ones
    1.5 pounds ground pork
    1 tablespoon minced fresh ginger root
    4 cloves garlic, minced
    4 tablespoons thinly sliced green onion
    4 tablespoons soy sauce
    3 tablespoons sesame oil
    1 egg beaten
    5 cups finely shredded Chinese cabbage(use a blender)
    1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. I use my hands.
    2. Place 1 teaspoon(use a spoon) of pork filling onto each wonton skin. Moisten edges with water(or egg) and fold edges over. Roll edges slightly to seal in filling(or seal with a fork). Set dumplings aside on a lightly floured surface until ready to cook. Wait at least 5 minutes.
    3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately. I usually boil them for 2 minutes in water, then fry them in light oil.

  15. Do bacon lolipops count as a port dish? Because they're delicious. I like to pan fry bacon with some brown sugar. Yum yum. And totally nutritous :)