Pork Chops or The Best Dang Poke Chops

This is one of my family's favorite ways to have pork chops. I've been making them this way for a couple of years and is a recipe a YaYa posted some time ago on that board. You can use any cut of pork chop, actually, the cheaper cuts are better in this, as the extended cooking time really gets them tender, not to mention makes a very flavorful broth. Adding other seasonings, while it might work for some, just isn't needed for this particular recipe. If you wanted to turn the broth into a gravy, I guess you could by adding some flour and all, but I save the broth and freeze it. Then, the next time I want this, all I have to do is pull the frozen broth out and use it. There is no need to add salt the next time, although I do add pepper, but just a pinch. Each time, it is more flavorful.

While I wouldn't exactly say it is 'diet food', it isn't bad either. Someone on Atkins or maybe South Beach would find this fits nicely. Truly, when I use the 6 oz size chops, I get two meals out of it, because we usually only each eat a half of a chop, when you add veggies, etc that you are having for dinner. I'll use a leftover half the next day on a salad, slicing it thin and going wild with the cruciferous stuff.

While I have not tried this with anything other than pork, a nice tough cut of beef would also be nice in it.

Ingredients:
24 ounces pork center loin chops
1 large onion, sliced thin
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
2 tablespoons extra virgin olive oil
water

Procedure:
1. Season pork chops. Preheat saute pan. Once hot, add the oil. When the oil is hot, add seasoned pork chops.



2. Just brown the pork chops. Once brown, add the sliced onions and enough water to cover.





3. Cover and simmer on low for a couple of hours or until the onions have turned to mush, making a gravy with the water.



Nutritional Analysis
Calories: 325 kcal
% Calories from Fat: 64
% Calories from Carbs: 4
% Calories from Protein: 32
Total Fat (g): 23
Saturated Fat (g): 6
Monounsaturated Fat (g): 12
Polyunsaturated Fat (g): 2
Cholesterol (mg): 84
Sodium (mg): 1017
Potassium (mg): 475
Total Carbohydrates (g): 3
Dietary Fiber (g): 1
Protein (g): 26
Calcium (mg): 40
Iron (mg): 1
Zinc (mg): 2
Vitamin C (mg): 3
Vitamin A (IU): 11
Vitamin B6 (mg): 0.6
Vitamin B12 (mcg): 0.7
Thiamin (mg): 1.4
Riboflavin (mg): 0.3
Folacin (mcg): 12
Niacin (mg): 6

Food Exchanges
Starch/Bread: 0
Lean Meat: 3.5
Vegetable: 0.5
Fruit: 0
Non-Fat Milk: 0
Fat: 2.5
Other Carbs: 0

Pineapple Salsa

Yummmm

20 ounces pineapple chunks in juice
2 teaspoons oil
1 tablespoon cilantro
juice from 1/2 a lime
1/4 of a jalapeno, or to taste
1 teaspoon salt, or to taste
1 teaspoon sugar


Combine all the ingredients, except the salt and Splenda, in a blender or food processor. Pulse twice or until the salsa is chunky. Season to taste with salt and with sugar if the pineapple needs additional sweetness. Serve with chips.

Simple Paella

3 ounces(85 grams) Olive Oil
1 Chicken cut into 8 pieces
12 ounces(340 grams) Pork cut into 1" (2.54cm) cubes
Flour as needed
8 ounces(227 grams) Shrimp peeled and deveined
6 ounces(170 grams) Onion diced
2 cloves Garlic chopped
2 cups(454 grams) Arborio Rice
5 cups(1134 grams) Chicken Stock prepared
1 pinch Saffron
4 ounces(113 grams) Red Bell Pepper 1" (2.54 cm) diced
4 ounces(113 grams) Green Peas

1. Heat a large sauté pan on a moderate flame; add the olive oil and heat.

2. Season the chicken pieces, dip in flour, shake off the excess and sauté until golden brown forapproximately 10 minutes, remove and set aside.

3. Season the pork cubes, dip in flour, shake off the excess and sauté until golden brown forapproximately 5 minutes, remove and set aside.

4. Sauté the shrimps quickly and set aside.

5. Still in the same pan and fat (if you did not burn it), add the onion, garlic and sweat them.

6. Add the rice and stir to coat the rice with fat, then add the chicken stock, saffron and season with salt and pepper to taste.

7. Bring to a simmer and stir well, then add the chicken, pork, shrimp, red peppers and green peasrandomly over the rice.

8. Place uncovered into a preheated oven at 375°F (190°C) for about 5 minutes.

9. Serve immediately when done.