Oatmeal and Parmesan Crusted Boneless Pork Chops

Posted on March 16, 2015 by kitchenbelle

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We hardly ever eat pork so while meal planning last week I decided to add it to our menu to freshen things up. This recipe reminds me of a homemade version of Shake ‘N Bake. It uses ground oatmeal instead of bread crumbs (to keep the gluten out) while keeping a crisp-ish texture. Use parchment paper to line your pan if you have it. Parchment paper absorbs the moisture from the pork, unlike foil, yielding a better texture.  If you are out of parchment paper, like I was when I made these, use foil to line your pan and then just flip the chops and broil them for a few minutes prior to serving. Doing so will eliminate any moisture that might make for a soggy bottom.  Did I really just say soggy bottom?

This recipe pairs well with most vegetable sides. Roasted carrots, mashed potatoes, cauliflower rice mash would all be great. Even a simple tossed green salad would work well. The above photo shows it with this broccoli salad, which I highly recommend. It contain bacon. I’ll just leave it at that.

Parmesan and Oatmeal Crusted Pork Chops:

  • 4 boneless pork chops
  • 1 cup parmesan cheese
  • 1 cup raw, dry, quick cook oatmeal, pulverized in the food processor until smooth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil

Preheat oven to 350 F. Line a baking dish with parchment paper (or foil) and coat with cooking spray.
In a medium bowl gently mix together cheese, oatmeal, salt, pepper, and garlic powder.

Rub each pork chop in a thin coat of olive oil. Dip each chop into the cheese mixture and press mixture onto chop so it sticks.

Place each chop in the baking pan and bake for 40-45 minutes or until pork is cooked through. To ensure a crispy top you can put the oven on broil for 3-5 minutes, after baking. This will brown and crisp the tops of the chops.

Adapted from Just a Pinch.

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Filed under: gluten free, Main Dish, oatmeal, pork | Tagged: , , , | 3 Comments »

Pork Tenderloin with Mustard Sauce

Posted on July 16, 2012 by kitchenbelle

When I visited my friend Jenny in Chicago a few months ago, her very sweet boyfriend cooked us dinner so that Jenny and I could drink wine, chat, laugh uncontrollably and reminisce of our days spent riding camels in Australia, soaking in the sulfur baths of New Zealand, gorging on duck fat coated potatoes in France, and trekking through waterfalls in Martinique. (And quite honestly, that barely covers it!)

The meal was so delicious that as soon as my little one and I returned home it was the very first meal I prepared. And I have made iterations of it 3 times since.

While not exactly photogenic (large slabs of meat in brown sauce tend not to be) this recipe was utterly delicious. Jenny’s boyfriend served it with perfectly crisp roasted potatoes. In the photo above I was short on time so I served it with sauteed mushrooms over a bed of quinoa. (The quinoa really soaks up the mustard and pork juice sauce and tastes delicious.)

Wait to add salt to sauteed mushrooms until AFTER they are done cooking. And to boost their flavor, start with some fresh garlic and olive oil in the pan.

This recipe is now a staple in our kitchen. And as always (at least in this household!) a good meal is only partly about the actual food. It’s often about the feelings the food evokes. In this case, the years of memories of great times with a fabulous friend.

Pork Tenderloin with Mustard Sauce:

  • 1 tablespoon olive oil
  • 2 pork tenderloins (3/4 – 1 pound each), trimmed
  • Coarse salt and ground pepper
  • 1/4 cup whole-grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat sour cream

Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150  degrees. 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).  To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick. Slice pork thinly and serve with pan sauce.

Pork Tenderloin with Mustard Sauce found here on Martha Stewart.com.

Filed under: Main Dish, mushroom, pork, quinoa | 2 Comments »

Balsamic Marinated Pork Chops & Grilled Nectarines

Posted on July 9, 2009 by kitchenbelle

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I am always on the lookout for low fuss, delicious, and healthy weeknight suppers. What I especially love about this one is it takes advantage of the season’s bounty: nectarines AND it allows me to use my favorite pan: my grill pan!  Grilling the fruit really capitalizes on its sweetness and the marinade is a great combination of flavors that keeps the pork nice and moist.  Even my husband, who is not always a fan of fruit in savory dishes, seemed to enjoy these grilled pork chops and nectarines.

(I served some grilled zucchini with this as well.)

Balsamic Marinated Pork Chops & Grilled Nectarines:

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 tablespoons honey
  • 1 tablespoon fresh rosemary, chopped
  • 4  5-oz lean boneless pork chops, visible fat removed
  • sea salt & black pepper to taste
  • 4 Nectarines, halved & pitted (I had a tough time pitting these guys!)
  • fresh thyme leaves for garnish

In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag. Add pork to bag and allow to marinate in the refrigerator for at least one hour.

Spray grill pan with cooking spray and heat to medium-high. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.  Set aside on a plate.

Spray the grill pan with another quick squirt of cooking spray.  Add nectarines to the grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to plate, and brush with reserved marinade. Serve with pork chops.

Adapted from Clean Eating Magazine July/August issue.

Filed under: Main Dish, nectarine, pork | Leave a comment »

Pioneer Woman’s Spicy Pulled Pork (Crockpot style)

Posted on November 6, 2008 by kitchenbelle

I apologize for the lousy un-orchestrated photo—I snapped it just before I was about to dig in.  This was one of those meals during which I got caught up in the moment and completely forgot to plate and photograph it all pretty for you.  I hope you don’t mind! If you have any doubts about how lovely this can look (when your food blogger isn’t starving) you can check it out here  or here.

People LOVED this!  It is so moist and tasty and can be used all sorts of ways.  I served mine in little sub rolls, plain and simple (not shown in the photo).  I have seen others use it as taco filling.  I think it would also be fantastic in a quesadilla along with some Colby Jack cheese, jalapenos, and sour cream. 

The crockpot allows this magic to happen while you are at work.  What could be better after a long day than walking into your delicious smelling house to a scrumptious home-cooked supper?  It doesn’t get much better than that, my friends.  Enjoy!

Pioneer Woman’s Spicy Pulled Pork:

  • 4-7 pound pork shoulder
  • 1 onion, peeled and cut into quarters
  • 1 teaspoon chili powder
  • 1/4 cup brown sugar
  • 4 cloves of garlic, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • freshly ground pepper to taste
  • 1-2 tablespoons olive oil
  • 2 tablespoons vinegar

Rinse pork and pat dry.  Trim any large pieces of fat. Place in large crockpot.

Place onion quarters, chili powder, brown sugar, garlic, oregano,  cumin, salt, pepper, olive oil, and vinegar in blender.  Blend until combined.

Pour mixture over pork and rub into every fold and ever nook.  Add two cups of water to the crockpot and cover with lid.

Turn crockpot on low and set for 8 hours.

When it is done turn pork over in juice and let sit for 15-20 minutes.  Place pork on a platter and shred with two forks.  Pour some juice over the top and serve.

Adapted from Pioneer Woman Cooks.

Filed under: Main Dish, pork | 5 Comments »