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LOSINGTOGETHER

Peppered Pork Chops
Serves:4
Points:3
2 TBSP paprika
1 TBSP garlic powder
1 TSP salt
2 TSP ground pepper
1 TSP dill weed
3 TBSP Worcestershire sauce
2 TBSP red wine vinegar
4 3oz boneless pork tenderloins
Mix all ingredients except pork chops in a small bowl. Rub both sides of pork
with mixture. Refrigerate for 20 minutes. Spray rack or grill with non-stick
cooking spray. Grill or broil for 5 minutes on each side or until pork is
done.
I find this makes enough for 8 chops, so you might want to half it if you're
only doing 4. Enjoy! (it has a little "kick" to it!)


Pork Chop Dijon

3 tablespoons dijon mustard
2 tablespoons low-calorie Italian salad dressing
4 pork chops (1/2 inch thick)
Nonstick spray coating
1 medium onions, halved and sliced
**In a small bowl combine mustard, Italian dressing and pepper and set
aside.
**Trim excess fat from chops. Spray a 10-inch skillet with non-stick
coating. Preheat the skillet over med heat. Add the pork chops and
brown on both sides. Remove chops from skillet.
**Add onion to skillet. Cook and stir over med heat for 3 minutes.
Push onions aside and return chops to skillet. Spread mustard mixture
over chops. Cover and cook over med heat for 15 minutes.
Serve onion over chops.
1 pork chop = 5 points




Tangy Pork Chops
From the kitchen of J.PERRY

servings | 4
estimated POINTS per serving | 5
course | Main Meals

Ingredients

4 pork chops (1/2 inch thick)
1/2 tsp salt
1/8 tsp pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 can stewed tomatoes (14 1/2 oz)
1/2 cup ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp worcestshire sauce
1 tbsp lemon juice
1 beef boullion cube
2 tbsp cornstarch
2 tbsp water

Instructions


Place pork chops in a slow cooker. Sprinkle with salt & pepper. Add onions, celery, green pepper, and tomatoes. Combine ketchup, vinegar, brown sugar, Worcestshire sauce, lemon juice, & boullion. Pour over vegetables. Cover and cook on low 5-6 hours. Mix cornstarch and water. Stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thick. Serve over rice if desired, but be sure to add the points for the rice. For the recipe above, if you use 6 chicken breast halves, it seems like you get about 8 servings, especially when it cooks down and the chicken falls apart.






Crockpot Orange-Herbed Pork Roast (3.8 pts)
From: "Dancer^"
Low-Fat Crockpot Orange-Herbed Pork Roast
WW Points: 3.8

1 21/2-pound to 3-pound pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ground ginger
1/2 teaspoon pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon finely shredded orange peel (set aside)
1-1/4 cups orange juice
1 tablespoon sugar
1 tablespoon Florida Grapefruit Juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)

Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker. In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat. Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides. Transfer meat to the crockery cooker; add onions. In a bowl combine 1 cup of the orange juice
(chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer roast to a serving platter; keep warm. For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups. In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles. Makes 8 servings.
Per serving (without noodles) WW Points: 3.8 Calories...180, Fat...5 g. Carbs...12 g, Sodium...142 mg Fiber...1 g.




Slow Cooked Sweet & Sour Pork (8 Points)
Recipe By :Pillsbury Classic Cookbooks - Casseroles & Slow Cooker Meals Jan 2001.
Serving Size : 4 Preparation Time :0:10
Categories : Fruits Grains Pork & Ham

1 1/2 pounds pork loins, lean, boneless -- cut into cubes
8 ounces canned pineapple chunks in juice -- undrained
(unsweetened juice)
1 medium red bell pepper -- cut into squares
OR green bell pepper
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice

In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice. Makes 4 servings Prepare rice 25 minutes before serving. Description: "Ground ginger used in recipe flavours the sauce." T(Ready in): "8:10" Per Serving (excluding unknown items): 410 Calories; 8g Fat (17.4% calories
from fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol;
841mg Sodium. NOTES : Using MasterCook Nutritional calculation Total WW Points is 8 which
includes the pork mixture and rice. May serve over cellophane or rice noodles instead of rice.





Peking Pork Chops
1. Trim excess fat from: 6 pork chops, about 1" thick
2. Place pork chops in crockpot.
3. Combine: 1/4 c. brown sugar 1 t. ground ginger 1/2 c. soy sauce 1/4 c. ketchup 1-2 cloves garlic, mashed salt & pepper, to taste
4. Pour mixture over meat in crockpot.
5. Cook, covered, on low for 4 to 6 hours, or until tender. 6. Season with: salt & pepper (optional)
7. Serve with: steamed white rice (we like jasmine rice) and/or Chinese noodles Notes: Makes 6 servings. This works well with pork steaks too.
Points for Peking Pork. If you use pork chops you get 6 @ 7 pnts. I you use pork loin chops, it knocks it down to 4 pnts per serv. I made it with chicken thighs and it comes in at 3 pnts. Beth
HeatherC72
For Staci3 - the Peking Pork Chops are 7 points each for 6 chops. I served with rice the first night (1 C = 5pts) then decided to save some points and used noodles for lunch the next day - tasted just as good.
My suggestion if you want to use noodles is this: make it ahead a bit more and let the noodlessoak up some of the "juices." It's absolutely wonderful! Bon Appetite!



Helpful hint
If you "line" your crockpot with an oven bake bag there's no mess to clean up!!! Greatest tip time-saver I've come across. Shared by nodudd




Slow Cooked Sweet and Sour Pork.......8 Points

Recipe By : eGroups Weight Watchers Recipe Site
Serving Size : 4 Preparation Time :0:00
Categories : Crock Pot

1 1/2 pounds pork loins, lean, boneless -- cut into cubes
8 ounces canned pineapple chunks in juice -- undrained (unsweetened juice)
1 medium red bell pepper -- cut into squares OR green bell pepper
3 tablespoons brown sugar {substitute w/Brown Sugar Twin or Splenda, Carol}
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice

In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice. Makes 4 servings Prepare rice 25 minutes before serving. Per Serving (excluding unknown items): 410 Calories; 8g Fat (17.4% calories from fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg Sodium..
***Rice is counted in on the total.




Corn, Ham and Potato Scallop - 6 Points (Crock pot)
Recipe By : Pillsbury Classic Cookbooks Feb/98
Serving Size : 6 Preparation Time :0:10
Categories : Crockpot Dishes Pork
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernal Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
3. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Ingred. Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Ingred Sub: Leftover cooked roast beef or turkey can be used in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6
MC Formatted 5/31/98 and submitted to the WW forum. Submitted to new forum 7-11-00.
Try it with 1 can condensed low fat cream of mushroom soup in place of Cheese soup for a completely different taste.(per Sherry C)







Barbecued Pork:
2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce
Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.
Makes 8 servings at 4 points each.
I serve it on wheat buns that are 2 points

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