Secret Recipe Club: Maple Ginger Pork Loin

Good Morning and welcome to my 4th installment of the Secret Recipe Club. If you are unfamiliar, each month, we are assigned a "secret" blog from which we pick  a recipe and make it. Who's blog you have stays secret to them until the reveal date. It is so much fun!

For September, I was assigned Glenda's Blog Busy At Home. She has so many great tips and tricks for all sorts of things all over the house as well as great recipes. I chose to make her Maple Glazed Pork Loin. She prepped her's to freeze and cook in the crockpot. I did the same thing, but then discoverd my baby crock pot had a crack in the bottom of it, so I baked it in the oven instead. So I pulled the loin out of the freezer and allowed it to thaw and marinade before baking.This was such a great hit! My hubby enjoyed the mash up of all the flavors!


Ingredients:
1.5 lb Boneless Pork Loin
1/2 cup BBQ sauce ( I used Kraft light)
1 tsp ground ginger
1/4 cup sugar free maple syrup
1/2 tsp orange extract
1/4 cup lemon juice
3 sweetner packets ( I used splenda)

Mix all of the ingredient, except the loin) until well combined. Place loin in a ziplock and pour the marinade over it. Freeze to cook in the crock pot, or bake later. Or you can allow it to sit in the fridge and marinade over night.

When you are ready to bake, preheat oven to 375. Spray an oven safe pan and pour the meat and marinade, coating the meat well. Bake covered for about 1 hour -1 hour 15 minutes. Uncover, baste and continue baking for another 15 minutes or internal temp is safe.

Allow meat to rest for about 10-15 minutes, then slice while still hot, allowing the chops to rest in the remaining marinade. Serve and enjoy!

Makes 6 servings @ 5 Points+ Each.

also linked at:
Fall Crawl Day

Mesquite Broiled Pork Chops

Ingredients:
1.3 lbs boneless pork chops, thin sliced ( I had about 9 small chops and mine were about 1/4 inch thick)
9 tablespoons Lawry's Mesquite Marinade

Marinade chops in fridge for at least 30 minutes. Preheat oven to broil (or you can grill, your preference really!)
I cooked mine @ 500 degrees for about 10 minutes. Easy enough, tender and tasty!

1 serving = 1.5 chops @ 3 Points+

Country Fried Steak

I have made this many times in the past and Ed and I both really like it, so I figured it was time that I posted here! I suppose beef cubed steak would work just as well as the pork, but I just normally get pork. Try and find cubed steaks that are light pink in could with out much fat or dark meat in it. You will get a more lean steak with better flavor that way! The batter I make is quite flavorful, so feel free to experiment with the spices some :)

Ingredients:
.67 lb pork cubed steak (cut in to 4 steaks)
60g (1/2 cup) white flour
1/2 teaspoon black pepper
1 teaspoon diced onion
1 teaspoon powdered chicken bouillon
1/2 teaspoon garlic powder
1/2 to 1 cup water
3 tablespoons olive oil

White Gravy From here (or your choice!)


Mix all of your dry ingredients together using a fork or a wisk, until well blended.
Heat your oil over medium heat in skillet. While oil is heating, add water to your flour mix until desired consistency is reached. (you want a thick, almost pancake batter consistency). Dip your steaks in the batter and fry until golden brown (about 5-7 minutes on each side)

We served ours with green beans and canned sliced new potatoes (with some rosemary seasoning)
Each pork steak is 7 Points +, Gravy is 1 Points+ green beans are 0 and the potatoes are 1 Points+
AWESOME yummy dinner!

Linked @
Hunk of Meat Monday
In the Kitchen with Jenny

BBQ Peach Pork Chops with Whiskey Vanilla Peaches

Ever have a recipe turn out SO much better than you hoped. That is this for me! The BEST PORK CHOPS I HAVE EVER HAD! Period

Ingredients:
1 can of peach slices, canned in own juice, drained (1/4 cup reserved)
4 tablespoons BBQ sauce
1 teaspoon garlic herb grill seasoning
1.18 lbs center cut pork loin chops
1 shot Crown Royal Whiskey (or you could use orange juice or apple juice)
1/4 teaspoon cinnamon
splash of vanilla
1 packet splenda

For the chops:
Mix the peach juice, bbq sauce, and garlic seasoning together. Put chops in a ziplock bag, and pour in the  marinade. Remove air from bag and coat chops with marinade. Refrigerate for at least 2 hours ( I let mine sit all day while I was at work!)

For the peaches:
Mix the whiskey (or juice) with the cinnamon, splenda and vanilla. Stir til combined.
Put peaches in ziplock and pour sauce over top. seal bag and coat peaches with sauce. Refrigerate for at least 2 hours ( I let mine sit all day while I was at work!)

Preheat grill to medium heat.  I made two little grill pans with foil for my peaches and chops.

One grill is heated, place pans on grill surface and spray lightly with PAM. In their own pans, spread out peaches and chops in a single layer.  Cook til done approx 10-15 miunutes, stirring peaches frequently and turning chops once. Serve and enjoy!

Oh my word! One chop is 5 Points+. 1/4 of the peaches are 1 Points+. Oh my heaven!

Linked @
Full Plate Thursday
Hunk of Meat Monday
 Recipes for the Grill

Pork Chops with Tangy Applesauce in the Crockpot & Saffron Rice

Pork Chops and Applesauce?
Oh yeah :)

Ingredients:
about 450 g Tangy Chunky Applesauce (or more, I ate some with cool whip from the batch!)
.96 lb center cut boneless pork chops ( my pack had 4 in them)
1/2 white onion sliced
crushed red peppers
salt and pepper


How to:

Spray your crockpot ( i used my small, one cooking speed only) lightly with pan spray. layer as follows:
1/2 of sliced onions
2 pork chops
sprinkle with salt, pepper, crushed red peppers
1/2 of applesauce
Repeat.


Cook for about 5 hours or until chops are cooked through.

each 4 oz chop is 4 Points+ each

Rice: Follow Directions on Packet :)
makes 2.5 servings @ 5 Points+ each

I have linked up @

Teriyaki Chops with Garlic Ginger Brown Rice

My Bff Lorin sent me a text asking what was in my Ginger Burger, so my loving hubby called her to let her know you could use Teriyaki sauce or.... and that got me thinking about making something else using Teriayki Sauce.

Ingredients:
5 pork chops (boneless, thin cut, about 1.08 lbs total weight is what I had)
2 tablespoons teriyaki sauce
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon roasted garlic herb grill mates seasoning (or other garlic herb seasoning)

Prep:
Mix dry ingredients. Place the chops in a shallow dish and evenly sprinkle the dry mix over them.

Drizzle the teriyaki sauce over the top of the chops and spices. I used a brush to make sure it stuck to the meat.

Now, these WERE supposed to go on my grill. But the igniter wasn't working, so I 

cooked them on grill mode in my convection oven.

Took about 19 minutes in my convection oven.

The whole meal:

8 PointsPlus. :) ( 1 chop and 1/2 of rice mixture)

Now for the rice. No pics, pretty self explanatory.

1/2 cup brown rice

1/4 teaspoon ground ginger

1/4 teaspoon garlic & pepper grinder

1 cup water.

prepare as directed on rice bag, just add spices to start with. 

And there you go! :)

I have linked this recipe over at Melt in your Mouth Monday!