Pork Chops with Apples and Ginger

Year Round Fresh pg 203 4 servings
1 t ground coriander
3/4 t salt
1/2 t ground cumin
1/4 t black pepper
2 t olive oil
4 (5 oz) lean center-cut boneless pork loin chops, trimmed
1 large shallot, finely chopped
1 T grated peeled fresh ginger
2 apples, cored and cut into 1/2" pieces
1/3 c chicken broth
2 T whole-grain mustard
2 T chopped fresh flat-leaf parsley

1. Stir together 1/4 t of coriander, 1/2 t salt, 1/4 t cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145, 5-6 minutes. transfer to plate.
3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring occasionally, until shallot softens, 1-2 minutes. Add apples and remaining 3/4 t coriander, remaining 1/4 t of salt, and remaining 1/4 t of cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up bits from bottom of pan. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1-2 minutes. Stir in mustard. Sprinkle with parsley and serve.
1 pork chop with 1/2 c apple mixture=1 serving

Cajun pork chops with pineapple-rum salsa

 pg 238 Year Round fresh 4 servings; 6 points
2 t Cajun seasoning
1 t paprika
4 (4 oz) lean center-cut boneless pork loin chops, trimmed
2 T dark rum
4 t brown sugar
1 ½ c diced fresh pineapple
1 plum tomato, diced
¼ small red onion, chopped
¼ c coarsely chopped fresh cilantro
1 t chopped jalapeno pepper
Pinch salt

1. Stir together Cajun seasoning and paprika in small bowl. Rub porch chops all over with spice mixture.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops reads 145, 6-8 minutes.
3. Meanwhile combine rum and bown sugar in medium bowl and stir together imtil sugar dissolves. Add pineapple, tomato, onion, cilantro, jalapeno, and salt, and stir gently to combine. Serve pork with salsa.

Slow Cooker Pork Chops with Creamy Herb Sauce

     2 pounds pork loin chops
    1 tablespoon olive oil
    1 tablespoon butter
    ½ small yellow onion, diced (or about ¼ cup)
    2-3 cloves garlic, minced
    1 teaspoon dried thyme
    ½ teaspoon salt
    ½ teaspoon dried mustard powder
    ⅛ (or up to ¼) teaspoon pepper, depending on taste
    1½ cup chicken broth
    ¾ cup heavy cream
    1 tablespoon cornstarch
    1 teaspoon freeze dried parsley
    1 teaspoon freeze dried basil

Sprinkle each side of pork chops with thyme, salt, pepper and mustard
    In large skillet over medium high heat melt butter with olive oil
    Add onion and garlic and saute for about 2 minutes
    Move onions and garlic to side of pan and add seasoned pork chops
    Saute for about 2 minutes on each side until lightly browned
    Transfer contents of pan to slow cooker
    Add chicken broth
    Cover and cook on low for 6-8 hours or high for 3-4
    Remove pork chops and cover to keep warm
    Add cream to slow cooker and whisk
    To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
    Bring to a boil for 2-3 minutes until thickened to desired consistency
    Add additional salt and pepper to taste
    Pour over pork chops and garnish with freeze dried herbs