6 bone-in pork loin chops (8 ounces each cut 3/4-inch thick)
1/8 teaspoon salt
Pepper (to taste)
1 cup canned cherry pie filling*
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon mace

1. In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides; season with salt and pepper.

2. In a 3-quart slow cooker, combine the pie filling, lemon juice, bouillon and mace; add the browned pork chops.

3. Cover and cook on Low for 3 to 4 hours or until the meat is no longer pink. Makes 6 servings.

*Serve the remaining cherry pie filling over slices of pound cake or a bowl of vanilla ice cream for an easy and special dessert.

Emily

6 boneless pork loin chops
1 onion, peeled and sliced
1 medium green bell pepper, cut into strips
1/2 cup packed brown sugar
2 teaspoons ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt & pepper to taste

1. Place chops in a 3-quart slow cooker; top with the onion slices and bell pepper strips.

2. In a small bowl, combine the remaining ingredients; pour over the vegetables.

3. Cover and cook on Low for 6 hours or until the chops and vegetables are tender.  Makes 6 servings.

Emily

1 egg
1 cup all-purpose flour  (more if needed)
3 tablespoons vegetable oil  (add more if needed to keep sufficient amount for frying)
4 to 6 Pork Chops
Salt to taste
Pepper to taste
Garlic powder (sprinkle each chop lightly)
Onion powder (sprinkle each chop lightly)

1. In a small bowl, beat egg with a fork or wire whisk. Pour flour onto a shallow plate.

2. Pour oil into a large skillet and heat over medium heat until hot. Dip pork chops in egg 1 chop at a time; shake off excess then dredge in flour. Place in hot oil; repeat with remaining chops. Sprinkle each chop with a little salt, pepper, garlic powder and onion powder. Fry until golden brown; turn and cook on the other side until golden brown and the meat is no longer pink.*

*Cut into the thickest part of each chop; if the meat is white, the chops are done.

I usually serve these with Mom’s Awesome Cheesy Potatoes and “Best Ever” Baked Beans.

Emily

1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard

1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.

2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.

Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.

Emily

4 large all-purpose potatoes, peeled and cut into 1/8ths
1 large onion, chopped
8 ounces processed cheese spread, (Velveeta), cubed
1 (10.5 oz) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
6 boneless pork loin chops

1. Place potatoes and onion in bottom of a slow cooker sprayed with cooking spray.

2. In a medium bowl, microwave the cheese and milk until cheese is melted and mixture is fairly smooth. Stir in the soup, sour cream, pepper, garlic powder and ground cumin. Pour 1/2 the cheese mixture over the potatoes in slow cooker.

3. Place pork chops on top; pour the remaining 1/2 of the cheese mixture over the pork chops.

4. Cover and cook on low for 7 to 9 hours or on high for 3-1/2 to 4-1/2 hours or until the potatoes and chops are tender. Makes 6 servings.

Emily

Cooking spray
1 (6 oz) package corn bread stuffing
1 (10-3/4 oz) condensed cream of celery soup
1/2 cup whole kernel corn (I used frozen, thawed)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
4 boneless pork chops (about 1 pound)
2 tablespoons packed brown sugar
2 teaspoons spicy-brown mustard

1. Spray a 9-inch pie plate with the cooking spray. In a medium bowl, combine the stuffing, soup, corn, onion and celery; blend well. Spoon mixture into the prepared pie plate. Place pork chops on top of stuffing mixture.

2. In a small bowl, stir together the brown sugar and mustard. Spoon evenly over the chops.

3. Bake at 400 degrees F for 30 minutes or until the chops are cooked through and meat is no longer pink. Makes 4 servings.

Emily

Simple and quick to make, these perfectly seasoned chops with a delicious sauce are sure to become a favorite at your house! They definitely are at mine!

2 tablespoons canola oil
8 boneless pork loin chops 1/2-inch thick
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 large red bell pepper, cut into strips
1 cup chicken broth, (can be made from bouillon)
3 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1 (14 oz) can artichoke hearts, drained

1. Heat oil in a large skillet over medium-high heat until hot. Sprinkle both sides of chops with Italian seasoning, salt and pepper. Place chops in hot oil and cook 3 minutes on each side or until lightly browned. Remove from skillet and set aside.

2. Add bell peppers to skillet and saute for 2 minutes. In a small bowl, combine the chicken broth, tomato paste, thyme and sage; stir with whisk to blend. Place the chops over the red peppers in the skillet; pour the broth mixture over the chops. Add the artichoke hearts; cover, reduce the heat to medium-low and simmer for 8 to 10 minutes.

3. Remove the chops to a serving platter; keep warm. Increase heat to medium-high; cook the artichoke mixture for 2 minutes or until slightly thickened. Spoon artichoke mixture over chops to serve. Makes 8 servings; serving size: 1 chop and 1 cup of artichoke mixture each containing 12 net carbohydrates.

Emily

4 boneless pork loin chops (4 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1 bay leaf
1 large onion, sliced and separated into rings

1.Sprinkle the chops with salt and pepper. Heat oil in a large skillet; cook chops in oil for 3 to 4 minutes on each side or until lightly browned. Place browned chops in an 11×7-inch baking dish.

2. In a medium bowl, combine all the remaining ingredients except the onion; pour over the chops in baking dish. Place onion rings on top; cover and bake at 350 degrees F for 20 to 25 minutes or until meat is no longer pink. Remove bay leaf before serving. Makes 4 servings.

Emily

Cooking spray
4 (4 oz each) lean boneless pork loin chops, fat trimmed
1/2 cup salsa of your choice
2 tablespoons lime or lemon juice
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Coat a large skillet with cooking spray; place over high heat until hot. Flatten chops slightly by pressing with the palm of your hand. Add chops to skillet; cook 1 minute on each side or until browned. Reduce heat to medium-low.

Combine salsa and lime or lemon juice, parsley flakes, salt and pepper; pour over the chops. Simmer, uncovered for 8 minutes or until the chops are done. Makes 4 servings, each containing 1.4 grams net carbohydrate.

Emily

1/2 cup all-purpose flour
1-1/4 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops
2 tablespoons vegetable oil
1 (10-1/2 oz) can condensed chicken with rice soup, undiluted
1 medium onion, quartered
1-1/4 teaspoons dried parsley flakes

In a large resealable plastic bag, combine flour, mustard, salt, garlic powder and pepper. Add pork chops 2 at a time; shake to coat.

In a large skillet over medium-high heat, brown chops in oil turning to brown both sides. Transfer to a 3 quart slow cooker.

In a small bowl, combine soup, onion and parsley; stir to blend well. Pour over chops. Cover and cook on Low for 5 to 6 hours or until chops are tender. Makes 6 servings.

Emily