What's for Dinner? Rosemary Pork Chops!
In the past several years we have gone on several "fad" diets and stuck to them for about 6 seconds and moved on. One of them being a diet where we could only eat a handful of foods (spinach, eggs, raspberries, almonds, plain greek yogurt...) for 7 days. I lost 8 lbs but I still can't eat raspberries to this day.
One diet that we tried for awhile a few years ago was Paleo. It worked well for us, but I really love my dairy. I often cut out gluten, so that wasn't a big deal, but it was the dairy I missed. I don't remember how long we stuck to Paleo, but through this journey I stumbled upon a recipe for Rosemary Pork Chops that is a new favorite in our house. I've never really been a big pork eater, but I love this recipe for Rosemary Pork Chops, and also, I should disclose that before this recipe I had never used Rosemary either.
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Rosemary Pork Chops (adapted from this recipe)
2 Pork Chops (you can use thin or thick cut, I prefer thin, you just have to adjust the cooking time)
2 tbsp Olive Oil
2 tbsp Dijon Mustard
2 tsp Rosemary
1 tsp garlic powder
1 tsp salt
-Place pork chops in large ziplock bag.
-Add Olive Oil and Mustard and make sure the chops are coated.
-Then add seasoning and coat chops.
-Place Ziplock bag in refrigerator for at least an hour, the longer they sit, the better the flavor (usually I am lucky if I remember to do this more than an hour before we want to eat)
-Preheat oven to 450 and fire up a skillet on high on the stove, spray skillet with nonstick spray or drizzle with EVOO.
-Sear both sides of pork chops on the stove. I like to get each side crispy and brown, about 2-3 minutes per side.
-Then transfer pork chops to a baking dish and place in oven for 20-30 minutes depending on the thickness of the pork chops.
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This recipe is super easy, yummy and healthy! We even made Hudson take a bite, and he said "Mommy, this is so yummy!" I served it with Baked Potatoes and Steamed Broccoli, but Bryan said it would have been good with Mashed Potatoes and Crescent Rolls too, darn for healthy eating, ha! For some reason, I always find good deals on Pork Chops at the grocery store, usually the big packs, so I put 2 each in individual freezer bags when I get home from the store and toss them in the freezer so it is super easy to set out the morning before I want to cook them.
I'm going to start posting about once a week a healthy recipe that we like, a "What's For Dinner" themed post. I'd love suggestions and I am thinking I'd love to do a guest post once a month if you have a healthy recipe to share! You can email me at jmkbuett@gmail.com if you're interested!
If you venture out and try this recipe, I'd love to know what you think!
One diet that we tried for awhile a few years ago was Paleo. It worked well for us, but I really love my dairy. I often cut out gluten, so that wasn't a big deal, but it was the dairy I missed. I don't remember how long we stuck to Paleo, but through this journey I stumbled upon a recipe for Rosemary Pork Chops that is a new favorite in our house. I've never really been a big pork eater, but I love this recipe for Rosemary Pork Chops, and also, I should disclose that before this recipe I had never used Rosemary either.
-----------------------------------------------------------------------------------------------------------------------
Rosemary Pork Chops (adapted from this recipe)
2 Pork Chops (you can use thin or thick cut, I prefer thin, you just have to adjust the cooking time)
2 tbsp Olive Oil
2 tbsp Dijon Mustard
2 tsp Rosemary
1 tsp garlic powder
1 tsp salt
-Place pork chops in large ziplock bag.
-Add Olive Oil and Mustard and make sure the chops are coated.
-Then add seasoning and coat chops.
-Place Ziplock bag in refrigerator for at least an hour, the longer they sit, the better the flavor (usually I am lucky if I remember to do this more than an hour before we want to eat)
-Preheat oven to 450 and fire up a skillet on high on the stove, spray skillet with nonstick spray or drizzle with EVOO.
-Sear both sides of pork chops on the stove. I like to get each side crispy and brown, about 2-3 minutes per side.
-Then transfer pork chops to a baking dish and place in oven for 20-30 minutes depending on the thickness of the pork chops.
---------------------------------------------------------------------------------------------------------------------------
This recipe is super easy, yummy and healthy! We even made Hudson take a bite, and he said "Mommy, this is so yummy!" I served it with Baked Potatoes and Steamed Broccoli, but Bryan said it would have been good with Mashed Potatoes and Crescent Rolls too, darn for healthy eating, ha! For some reason, I always find good deals on Pork Chops at the grocery store, usually the big packs, so I put 2 each in individual freezer bags when I get home from the store and toss them in the freezer so it is super easy to set out the morning before I want to cook them.
I'm going to start posting about once a week a healthy recipe that we like, a "What's For Dinner" themed post. I'd love suggestions and I am thinking I'd love to do a guest post once a month if you have a healthy recipe to share! You can email me at jmkbuett@gmail.com if you're interested!
If you venture out and try this recipe, I'd love to know what you think!
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