Pork Chops with Dijon Mushroom Sauce

This is a quick, healthy and yummy pork chop recipe.  So if you want something different to do with pork chops give this a try.  Who says healthy food can't be delicious?


Pork Chops with Dijon Mustard Sauce
serves 4

4 boneless center cut pork chops, 3/4-1" thick with the visible fat trimmed
1tsp coconut oil
1/2c shallots, chopped
2 cloves garlic, minced
10 oz cremini mushrooms, sliced
1T Dijon mustard
2T parsley
1 1/3c chicken stock (reduced sodium)
salt and pepper

In a large nonstick skillet, heat the coconut oil over medium heat.  Pat the pork chops dry, and season both sides with salt and pepper and place in the skillet.  Cook on the first side for 7 minutes and turn.  Cook on the second side for 5-6 minutes depending on how thick they are.  Set them aside in a plate, cover and keep warm.  To the pan add the shallot and garlic and saute for about 2-3 minutes or until they are soft.  Deglaze the pan with the chicken stock, scrapping the bits off the bottom. Stir in the mushrooms, Dijon and half the parsley, combining well. Season with some extra pepper.  Cook until the mushrooms are soft about 5 minutes.  Taste the sauce and add salt and pepper if needed.  Pour Sauce over the chops, top with the remaining parsley and serve.

Healthy Swedish Meatballs

I am so stinkin' happy right now!!! I thought for sure that when I started eating healthy that I was going to have to give up Swedish Meatballs.  Well, after thinking about it long and hard I decided to attempt a healthier version with less calories, fat and sodium.  Guess what!  I DID IT!!!!!!  These are husband approved (In case you don't know, he is PICKY and he LOVES Swedish Meatballs. So that speaks volumes).  What I did was revise the recipe I posted on here for the meatballs from October 20, 2011.  I cut the calories from 524 down to 264.  The fat from 38 grams of fat to only 13g.  Can you believe that??? AND THEY TASTE IDENTICAL!! I still can't believe it. Lol.  My husband is pretty darn happy too, considering these are one of his favorite things to eat. I served these over 1/2c of short grain brown rice, instead of egg noodles as well.  So with out further adieu here's the new and improved, healthier Swedish Meatball recipe.

Healthy Swedish Meatballs:
serves 8

1/2c dry oatmeal
2lbs 93% lean ground turkey
1 large onion, minced in a food processor
4c beef stock (low sodium)
1T coconut oil
3T chia seeds soaked in 9T hot water for 10 minutes (becomes gel like)
5 drops liquid stevia
1tsp ground allspice (or 1/2tsp cinnamon + 1/4tsp clove + 1/4tsp nutmeg)
1/2tsp ground nutmeg
2tsp salt
1 1/2tsp fresh ground pepper
3T gluten free all purpose flour (King Arthur's)
3T Greek yogurt, fat free

Mix the oatmeal with 1/3c stock and let soak while prepping the meatballs.  In a large pot, heated over medium heat, melt the coconut oil and add in the minced onion (juice and all).  Cook for about 10 minutes until the mixture starts to brown.  Remove from the heat and scrape into a large bowl.  Preheat oven to 400°.  To the onions add your salt, pepper, allspice, nutmeg, and chia mixture.  Mix well.  Add in the ground turkey and mix well to combine and then add the oatmeal and broth mixture (yes, all of it).  Mix well again.  Roll and make about 1T sized meatballs.  Place on a baking sheet.  They will be close together to get them all to fit. Just try to make sure there is a little room between each one.  Bake for 20 minutes(or until they reach at least 160°).

While the meatballs are baking, Mix the remaining beef broth and the gluten free flour whisking to combine. Pour that into the same pan you cooked the onion. Bring it to a boil, whisking, and then reduce to simmer.  Add a dash of salt, pepper, allspice and nutmeg.  Simmer while the meatballs are cooking. Stirring often to make sure it doesn't stick to the bottom.  When the meatballs are done, carefully add them to the pot with the sauce and let them simmer for about 10 minutes stirring occasionally.  Remove the pot from the heat and stir in the Greek yogurt, mixing well to combine.  Serve over brown rice if desired.

Cilantro Lime Pork Tenderloin Tacos

Still on the quest of eating healthy and not becoming bored, I have been going through tons of recipes and trying new things. I came across this recipe from The Paleo Plan and tried it.  It was good, I made it again and made some adjustments and now it's great!  It is full of flavor, low in fat and obviously carbs. Lol.  So I figured I would share it with you, so y'all can give it a try if you'd like.  If you're not watching your carbs you could use sprouted grain tortillas to serve the pork in, or it would make a great salad topper as well.  It tastes like a warm pico de gallo mixture with the pieces of pork. Yum!!!


Cilantro Lime Pork Tenderloin Tacos:
Serves 4

1 1lb pork tenderloin, trimmed and cut into 1/4-1/2" slices
2tsp coconut oil
1 red onion, diced
2 jalapenos, minced (seed them or use just one if you don't like heat)
salt and pepper
4 cloves garlic, minced
3 roma tomatoes, diced
1/2c low sodium chicken stock
3 limes juiced
4TB cilantro, chopped
12 butter lettuce leaves
1 avocado, diced (optional)


Heat the coconut oil in a large nonstick skillet over medium-high heat.  Season both sides of the pork pieces with salt and pepper.  Saute the pork until it is lightly brown about 4-5 minutes, stirring occasionally.  Remove the pork and put it on a plate. Add the onion, jalapeno, and garlic to the drippings in the skillet and saute until soft about 5 minutes.  Pour in the chicken stock and deglaze the pan.  Boil for one minute to reduce slightly.  Reduce the heat to simmer and stir in the tomatoes and cook for 2 minutes longer and then add the pork, with any liquid back to the pan.  Stir in the juice of the 3 limes and cook for another couple of minutes until the pork is cooked through.  Remove the pan from the heat and stir in the cilantro.  Taste and adjust the seasoning if necessary.  Serve in the lettuce cups and top with a little avocado if desired.