Recipe Corner: Honey-Mustard Pork Chops & Onion Rings

As promised, I’m posting the recipes to what we made for dinner on Saturday night. The pork chops were absolutely delicious and will for sure become a favorite for us to make. Easy one to prepare the night before so it’s nice and marinaded when you go to cook the chops. You can use bone-in chops or go for the boneless, which is what we did.

I’m also posting the onion ring recipe. It was a slight failure in my first batch I made, as I’d had issues with getting the coating to stick (based on the recipe I’d found online). Kim responded to a tweet I’d made about having problems, asking if I’d coated them in flour first. Between Kim’s response and a recipe I’d come across while trying to figure out where I went wrong, I realized that I should’ve done them different. Second batch came out much better, so I’ll give the recipe I used for the 2nd batch.

Honey-Mustard Pork Chops
Serves 4

Ingredients:
4 tsp Honey
1/4 c Dijon Mustard
1 tsp Cider or white wine vinegar
Salt
Pepper, freshly ground
4 Loin pork chops (5 oz. bone in, 1″ thick)

1. In a small bowl, mix the honey, dijon mustard, vinegar/cider, salt and pepper.

2. Put the honey-mustard mixture into a large zip-lock bag, then place your pork chops into the bag. Make sure when you seal the bag you get out as much air as possible, as you want to allow the pork chops to really sit in the marinade. Make sure you turn the bag over and over to ensure that the marinade gets all up on yo’ chops.

3. Now the most difficult part of the process. Put the bag in the fridge and let it sit there for at LEAST 4 hours, but preferably overnight. We did 4 hours but I think next time we’ll do overnight because the honey-mustard flavor will have more time to really get into the pork chops. Go find something fun to do while your chops are’ah marinating. (Matt played video games, I read Twitter with Milo.)


4. Okay, chops are ready! So you can do these one of two ways. You can either cook them under a broiler or cook them in a pan. We did them in the pan, as we didn’t want to destroy them under the broil option in our oven. Matt did each side for around 5 minutes, and I was standing there trying my best not to just eat them all. If you do broiler, it’s around 6-7 minutes for each side!

Serving size: 1 pork chop, yields Calories: 178 ; Total Fat: 7g ; Saturated Fat: 3g ; Carbohydrates: 2g ; Protein: 26g ; Calcium: 27mg ; Sodium: 124mg.

Totally amazingly delicious and I highly recommend this recipe.

Homemade Baked Onion Rings
Serves 4

Ingredients:
1 Onion (Sweet onions are delightful!)
1/4 cup of bread crumbs (We used Italian-seasoned panko crumbs for extra crisp and flavor)
1/4 cup egg substitute
1/4 cup nonfat milk
1/4 cup of whole wheat flower

1. Preheat the oven to 400 and spray your baking sheet with nonstick spray. Cut the onion into rings. Make sure you don’t make them too thin or they end up getting all floppy/burnt and aren’t really good for rings.

2. Put flour into one bowl, panko crumbs in another, and mix milk/egg substitute in another bowl/pyrex.

3. Dip the onion in the egg mix, then get it covered in whole wheat flour. You MUST use the whole wheat flour for this not to be an epic fail. I didn’t on the first batch and the crumbs wouldn’t stick and it was a hot mess.

4. Take your flour-covered onion, dip it back in the egg mix, then dip it into the panko crumbs and cover the flower in tastiness. It will totally stick and create a “batter” at this point.

5. Put them in the oven for 10 minutes, taking them out to flip them over once, then cook them for another 10 minutes. They will be nice and crispy and flavorful, with way less calories than if you had them fried!

These are the crappy ones I made, so ignore them and just know that they come out delightful when you do the flour part, I promise. πŸ™‚

Each serving yields Calories: 74.7 β€’ Fat: 0.6 g β€’ Carb: 14.7 g β€’ Fiber: 1.6 g β€’ Sugar: 1.7 g β€’ Protein: 2.9 g

All in all, great flavorful dinner, makes you feel like you’re cheating when you’re not. Hope you enjoy! πŸ™‚

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