Anyway, if you don’t know, Schnitzel is normally a veal cutlet pounded thin, breaded, fried in butter and served with lemon. I just took the idea and used pork for the veal, bran flakes for the breadcrumbs, and non-stick cooking spray for the butter. I also made a quick gravy and added a hint of lemon just to give the traditional recipe a nod.

Surprising the husband loved it! I don’t know if it was just because he had three separate food items on his plate or what, but I got an unsolicited "This is Delicious!". Which cracked me up as I thought the meal was just OK. The meat was good but the lemon was a bit too tart in the gravy for me and I should have added more spice to the "breadcrumbs".

The toddler? Well let me tell you I may have the only child in America that doesn’t like breaded things. As soon as he sees anything breaded (that’s not a nugget from a fast food chain) he declares he doesn’t like it. It doesn’t matter if it’s fish, chicken or pork. He had his one bite (my rule) and then finished off the noodles and peas. Oh well, you can’t win them all. :)

• 1 lbs (or less, my package was actually .7) thin cut pork loin chops (4 chops)
• 3 cups (120g) Generic Bran Flakes cereal
• Black Pepper
• Non-Stick cooking spray

Cut all visible fat from the pork chops. Lay between two pieced of wax paper or saran wrap and pound thin. About 1/4 of an inch.

Place the cereal and a pinch or two of black pepper in a large ziploc back and pound as well. You could run through the food processor or blender but I wanted larger panko style bread crumbs.

Crack the egg in a bowl. Pour the bread crumbs on a plate.

Dip a flattened pork chop in to the egg and then place in the crumbs. Coat both sides. Repeat for the remaining 3 chops.

Heat a large non-stick pan or griddle on medium-high and spray with non-stick cooking spray. Cook the pork about 4 minutes until you see the edges starting to turn white and the crumbs on the bottom darkening. Flip and cook an additional 3 minutes. I did 2 chops at a time as to no overcrowd the pan.

Serve with a lemon wedge, ketchup (the only way the toddler would take a bite) or a simple gravy. Here’s what I did. . .

• 1 can chicken broth
• 2 tbsp whole wheat flour
• 2 tsp onion powder
• 1 tsp ground sage
• punch of black pepper
• juice of 1/2 lemon (not sure I’ll do again-makes it too tart for my taste)
• 1/2 tbsp molasses (really only to combat the lemon tart)

Whisk all together then bring to a boil in a small saucepan. Watch so it’s doesn’t boil over. Lower to medium-low until ready to use.

I made this first and had it simmering while making the pork. We also used it over noodles. I should add the toddler loved those! :)

The nutritional estimates are only for the pork NOT the noodles and peas. . .

So this idea was totally inspired by fall and my recent trip to a local farm where I bought a bunch of apples and a giant butternut squash. I love winter squash and apple together. I blended the two in Winter Squash Soup with Roasted Seeds but this time I cubed them and added a bit of bulgur. What a great stuffing for pork or even just a side dish!

As for family approval I got the customary "it’s good" from the husband who did it a whole serving. The toddler also ate the whole dish without complaint although I did cut the pork and put the stuffing on the side all separated on his plate. I do have to add this was the FIRST time I have gotten both boys to eat bulgur, without complaint. I was shocked.

I will definitely be taking these leftovers to lunch tomorrow. :)

• About 1/4 cup chopped onion
• 1 cup cubed butternut squash (140g)
• 1 small apple cubed (with skin on) (about 120g)
• 1/4 tsp nutmeg
• 1/8 tsp all spice
• 1 cup chicken broth
• 1/2 cup bulgur (80g)
• 1 pound thin cut pork loin chops
• Non–stick cooking spray
• kosher salt

Heat a medium sized saucepan over medium-high heat. Spray with nonstick cooking spray. Add the onion. Cook for a minute or two until just turning transprent. Add the butternut squash and pinch of salt. Cook the butternut for 2-3 minute tossing occasionally. The bottom with start to brown. That’s OK we will deglaze the plan. If it’s getting too dark lower the heat to a medium.

After the 2-3 minutes add the cubed apple, nutmeg, and all spice. Cook for another 2-3 minutes stirring occasionally.

Add the broth and the bulgur. Crank up the heat to high and bring to a boil. Once boiling, cover and lower to a simmer. Simmer for at least 15 minutes allowing the bulgur to absorb most of the liquid.

While the bulgur is cooking preheat the oven to 425 degrees.

Even though the pork is cut thin we are still going to pound it thinner. Lay a chop on a cutting board. Cover with plastic wrap and pound a few times with a meat mallet or rolling pin. Repeat for all chops.

Once bulgur is done begin stuffing the pork. Lay out a thin chop. Using a soup or tablespoon plop some of the bulgur mixture in the middle. Fold over the ends of a pork and fasten with a toothpick.

Place the stuffed chops in a baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10 more.

I served with a side of broccoli. Here’s a little before and after baking shot.

Since I’ll eat just about anything the challenge comes when I must take the husband and child into consideration. I know what they like and don’t like and I can usually predict the outcome of my experiments.

This one shocked me.

Both ate without complaint. No faces. No questions. Just a nice peaceful healthy dinner.

*sigh of relief*

My mission is complete. Score one for mommy. :)

• 1 lbs thin sliced pork chops with all visible fat removed
• 1 cup (227g) fat free plain yogurt
• 3 cloves of garlic minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp dried cilantro
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• About 1 and 1/2 cup chicken broth (separated)
• 1 tbsp corn starch (separated)
• 1 tbsp worcestershire sauce
• nonstick cooking spray

Mix the yogurt, garlic, onion powder, garlic powder, parsley, cilantro, thyme, and rosemary. Coat the pork chops with the yogurt mixture and marinate for at least 30 minutes.

Heat a large skillet over medium high heat and spray with nonstick cooking spray. Remove the pork chops from the marinade reserving the yogurt mixture. cook the pork chops about 3-4 minutes a side.

While the pork is cooking. Whisk the remaining yogurt mixture with 1 cup chicken broth, 1/2 tsp corn starch and the worcester sauce.

Remove the pork from the skillet and add the yogurt/broth mixture. Bring to a boil allowing to thicken. If it’s not thickening enough mix the remaining 1/2 cup broth with the corn starch and add to the skillet. Once thickened add the pork back in and lower to a simmer until ready to serve.

We smothered some whole wheat egg noodles with the thicken yogurt/broth mixture and add a bunch of broccoli. It was a perfect meal and I made myself quite a good looking lunch for tomorrow.

I’ve been trying to calculate the nutritional information all night but my internet connection is not cooperating. I barely got this to post. :(

http://greenlitebites.com/2009/05/15/pomegranate-pork-with-vidalia-onions/ http://greenlitebites.com/2009/05/15/pomegranate-pork-with-vidalia-onions/#comments Sat, 16 May 2009 01:30:44 +0000 roni http://greenlitebites.com/?p=1294 ]]> Hey Mikey, He likes it! or should I say.. THEY like it. It’s been awhile since I made a toddler AND husband approved meal. No complaints. No bargaining. No fighting. No leftovers!

What’s better yet? It’s a cinch to make! Here’s what I did.

• 4oz pomegranate juice
• 3 cloves minced garlic
• 1 tbsp honey (21g)
• 1 tsp dried tarragon
• kosher salt and ground pepper.
• 4 thick slices of Vidalia onion.
• 4 thin cut boneless pork loin chops

Whisk together the pomegranate juice, garlic, honey, tarragon, large pinch of salt and ground pepper to make the marinade. Now, if you don’t have tarragon you can use any herb (thyme or basil would be good) you like but the tarragon went really well with the pomegranate juice.

Layer the pork chops and onion slices vertically in a quart sized baggie. Pour the marinade over and seal removing as much air as possible. Refrigerate for at least an hour.

Heat an outdoor grill. Cook the chops and Vidalia slices 3-4 minutes a side. Longer if you have thick chops. My onion actually took longer then the pork!

They liked it… They REALLY liked it! I can’t believe it. The only complaint came from the toddler was when he informed me he did not like "stuff" on his peppers. How can fault him for preferring raw peppers over cooked. So I took them off his plate (after he tried a bite, of course) and replaced them with uncooked green pepper strips. That’s a worthy compromise in my book. Other then that both the husband and toddler’s plates were clean.

The best part of this meal was speed. It literally took me 15 minutes to cook. I think I may make it again and record it as the video of the week. It’s also fairly mild, which is why I think it was loved by both my boys. I would have preferred a little more pepper but that’s ok, I’ll comprise for empty dinner plates. :)

• 1 package of boneless pork loin chops (about 1 pound)
• 1 cup fat free chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tbsp honey (21g)
• 1/4 tsp ground black pepper
• 2 tbsp whole wheat flour (separated)
• 2 large green peppers cut into strips.
• 2 cups cooked brown rice (I used the instant kind like this)

Heat a large skillet over medium-high heat and spray with non stick cooking spray.

Cut the pork chops in thin slices. Brown the pork in the skillet. It will stick a little bit and that’s ok. Let some pork cook for a few minutes before stirring to help prevent too much sticking.

Meanwhile whisk the broth, soy sauce, honey, vinegar, pepper and 1 tbsp of the flour. Once the pork is almost all brown add the broth mixture. Bring to a boil. If the sauce isn’t thick enough sprinkle the remaining flour into the pot, it will thicken. Just be sure to stir to remove lumps. Add the sliced peppers, stir, cover and reduce the heat to medium-low. Let cook for 5 minutes to soften the peppers.

I served over 1/2 cup brown rice. Although Bulgur would be good too!

The husband looked remotely interested because I told him we’d be having mashed potatoes. As long as there’s mashed potatoes, gravy and some kind of meat he’s happy. So I knew he’d like this and he did. The toddler did too! Although I skipped the mushrooms on his plate. Glad I did, he ate everything else. :)

• 4 boneless pork loin chops about 4 oz each
• 1/2 sweet onion diced
• 10 oz package of mushrooms sliced
• 3 cloves of garlic minced
• 1 tbsp apple cider vinegar or applesauce
• 1 cup of your favorite broth (chicken, beef, vegetable)
• 1 tbsp worcestershire sauce
• 1 tbsp whole wheat flour
• non-stick cooking spray
• Kosher Salt & Pepper

Lay the pork chops on a sheet of saran wrap. Top with another sheet and bang away! You want to thin the pork out to 1/4 -1/2 inch. Similar to the way we did it for the Naked Chicken Parm Idea (click to see pictures.)

Heat a large skillet over medium-high heat and spray with non-stick spray. Season both sides of the pork with a bit of a Kosher Salt and Pepper. Once the pan is hot add the chop. Don’t crowd the pan, do them in batches if you have to. Flip after 2-3 minutes and cook for another 2-3 minutes.

Remove the pork from the skillet and set aside.

Lower the heat to medium and spray the skillet with a bit more spray and add the onion. Stir and add the mushrooms and garlic. Let them cook down a bit, maybe a minute or two. Add the apple cider vinegar. Stir.

While the mushrooms are cooking, whisk the broth, worcestershire sauce and flour. Add to the pan, bring to a boil. Put the chops back in, cover and simmer for 5-10 minutes until ready to serve.

As I said I served mine with my own creamy mash potatoes, which honestly was perfect but you could do noodles or even brown rice I suppose. So for the nutritional info I’ll stick with just the pork, you can add what you decide to pair it with.

Ryan is really good (and cute I might add) through the whole thing. However, about 15 minutes later he had a complete meltdown. Ahhh the joys of parenthood. :~)

Roni’s Quick 7 Spice Fall Pork Rub

1/2 tsp each garlic powder, onion powder, paprika, chili powder, ground sage, nutmeg, ground ginger.

I cooked the porkchops exactly like I did in the Pork Chops with Orange Cranberry Chutney, just skipping the salt and pepper an sprinkling with the spice mixture.

Pumpkin Bran "Cookies"

I made the cookies using the Blue Bran VitaMix. Mixed the dry mix with 1 15oz can of pumpkin and 1/2 tsp each of ground cloves, cinnamin, nutmeg, ground ginger. I baked tbsp size cookies in a preheated 400 degree oven for 10 minutes.

If you are interested in trying the mix or any Vitalicious Product, make sure to use the promotion code RonisWeigh for 10% off!

Like the aprons? Check out my Zazzle Store where you can buy Roni inspired products!

So I thought I’d whip together a quick sweet and spicy marinade/BBQ sauce using apple flavor as the base. I love apples and pork together and this is my attempt to BBQ-nize it.

Did the husband like it? Well, let’s see….

Me: “So, what do you think?” (Side note: that was after a few bites and he KNOWS I’m dying to hear is review. He purposely holds back until I ask, I swear!)
The Husband: “It’s good.”
Me: “Good, good? Or just good?” (I love annoying him!)
The Husband: “It’s good. A little too sweet though.”
Me: “WOW really? I thought you were going to say too hot. I was going for the whole sweet and spicy thing.”
The Husband: “Well, I like the hot, the sweet, no so much.”
Me: “But that was the point, SWEET and spicy.”
The Husband: “ok, well I don’t like the sweet. It’s too sweet.”
Me: “But you like them?”
The Husband: “Yea, they’re good.”

This is a pretty typical conversation for us when I experiment in the kitchen. The husband really isn’t a food guy, his response is either, “It’s good” or he doesn’t eat it. It’s like there is no in between. It CRACKS me up!

Anyway, here you go. It was a fun, spicy detour from regular old BBQ sauce. Oh! And too spicy for the toddler, he had a plain chop.

• 1 tbsp molasses
• 1 tbsp apple cider vinegar
• 1 tbsp applesauce
• 1 tbsp ketchup
• 1 tbsp Tabasco (this made it pretty hot, you might want to cut it back)
• 4 boneless pork loin chops (about 4 oz each – 1 lb total)
• Salt & Pepper

Mix the molasses, vinegar, applesauce, ketchup and Tabasco.

Season the pork chop with salt and pepper and smother with the sauce. Grill for a 3-4 min a side on a preheated grill and brush with reamining sauce. If you have thin cuts like mine, they cook up real fast. I think the thick asparagus actually took longer to grill!

Yea, I didn’t know what it was either until I looked it up online and realized, “hey! That’s what I made for dinner tonight!"

The husband wasn’t a fan. Well, that’s kind of a lie, he loved the pork chops but hated the chutney. I believe his exact quote was…

“I hate cranberry juice, cranberry sauce, cranberry flavored anything! What made you think I would like cranberry on my pork chops?”

Ok, so he makes a good point but, hey, it ‘aint’ going to stop me from trying! ;~)

• 4 boneless lean pork chops about 4 oz each
• ½ cup fresh cranberries
• ½ cup Mandarin oranges in their juice (I used one of the small fruit cups I buy for the toddler)
• ½ tbsp honey
• ¼ tsp all spice
• ¼ tsp nutmeg
• 1 tbsp Balsamic vinegar
• 1 tbsp apple cider vinegar
• Salt & Pepper
• Non-stick cooking spray

Put all cranberries, oranges, honey, all spice, nutmeg and vinegars in a small saucepan. Bring to a boil and continue to cook for about 5 minutes on high heat. The cranberries should pop and the organs will start to break down. Once the color depends and the mixture reduces a bit lower to a simmer until ready to use.

While that is cooking. Salt and Pepper both side of the pork chops.

Heat a skillet over medium high and spray with non-stick cooking spray.

Add the pork chops to the hot skillet and cook for about 5-6 minutes a side depending on the thickness of the chops. If you have thicker chops cover while cooking, this will help them cook faster.

Remove chops and serve with a dollop of the cranberry chutney.

I served with a side of steamed broccoli and whole wheat noodles. It was an awesome meal even though I was the only one that ate the chutney!