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I rarely make pork dishes but, I would like to expand my diet to other white meat. So- if you would please pass on the  figure-friendly recipes you really enjoy.

Roasts, chops, ham or bacon whatever is good!! pass'em on! Laughing


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4-6 chops

1 can of Healthy Request Cream of Mushroom Soup

1 cup of low sodium beef broth

1 packet of pork gravy (powder)

pepper to taste

Preheat overn to 325.  Brown pork chops and put in a greased casserole dish.  Mix over medium heat, soup and beef broth until it comes to a boil.  And the gravy mix and stir for about a minute or until it thickens up.  Pour over porkchops.  Cover and bake for 2-3 hours.  It is one of my favorite Sunday night dinners :)  I will add fresh pan fried/browned mushrooms to it also sometimes. I'll serve it with brown rice or low carb/wheat noodles.

Pork loin roast are pretty low fat, and it's only limited to your imagination on how to bake it.

My personal fave, sprinkle with powdered ginger and top with orange marmalade and bake.  Also works with a sliced orange.

Or top with pepper and sliced lemon.   

Marinate in teriaki sauce

So many ways to fix, we have at least once a week and never get tired of it.


I'm a big fan of minced/ground pork. I use it instead of ground beef as it is so much leaner and you dont get the greasy taste that some ground beef gives. I use it for

Lasagne, bolognase, meatballs, chilli etc...

Also makes excellent home made low fat burgers!

Tip: If you really miss the 'beefy' flavour add a beef stock cube whilst browning the minced pork, it makes it taste beefy without the fat of beef!

Pork with Peppers and Onions

1 pound pork loin, cut in 1" pieces
1 red bell pepper, cut in 1" pieces
1 sweet onion, cut in 1" pieces
1 clove garlic, crushed and minced fine
1 TBS olive oil
salt & pepper
1/2 cup white wine, or chicken broth

Season the meat with salt and pepper.  Heat the olive oil in a heavy saute pan over medium high heat.  Drop in the pork and brown on all sides until evenly golden and just cooked through.  Remove to a warm, covered plate.  Put the vegetables into the same pan.  Stir and saute, scraping up all the cooked on meat juices.  Cook until the onions are tranluscent.  Put the pork back in the pan. 

Add the wine or broth and simmer, uncovered until the juices are reduced.  Serve with rice or noodles and a salad.

just a tip: don't overcook it!  pork isn't like chicken; a little pink is fine.

Pork Chops and Apples

1 lb Pork Loin chops

1 yellow onion chopped

2 cups sliced tart apples (I use granny smith)

2 Tbsp Brown Sugar (you can use the splenda blend if you like)

1-2 Tbsp Olive oil

Garlic powder, salt and pepper

Heat a non stick skillet to medium heat, sprinkle garlic powder, salt and pepper on chops and set aside. Heat 1 tbsp oil in skillet and add onion, cook until they begin to get a little soft but not translucent. Place chops in skillet with onion, brown on both sides (add up to 1 tbsp more oil if necessary). Add sliced apples, cook until apples are soft. Sprinkle brown sugar over top and cook for a couple more minutes (you can also add cinamon if you like) until apples are very soft. Serves 1 chop per person (4-6 depending on size of loin chops)

My husband LOVES this recipe!

Pork goes really well with fruit (cranberries, cherries, pineapple, pretty much any fruit you like).

Go to your butcher and tell them you would like to purchase a roast to stuff. Unroll the roast, spread with peach/apricot jam, add a on layer of cooked wild rice, re-roll & tie. Bake at 350 degrees until done (time will vary depending on size of roast). This is a dish that my late mother served on special occasions.

Edit: Another pork dish it take potatoes (cubed), apples (peeled/chopped), sauerkraut, boneless pork chops, sprinkle with brown sugar. Bake until cooked through.

If you like to add a little spice to your pork try this out.

From a friend on this site I learned to rub my pork with a wasabi paste that I pick up in the ethnic aisle at the grocery store.  It comes in a green box.   Some times I mix the paste with sesame sauce and coat the pork all over. 

Sear the roast in a pan on the stove top.  Be sure the pan is screaming hot before you add the roast.  Be sure to sear the entire roast.  Then bake the roast in the over.  I like to do a slow roast.  At first I put the seared roast in a 450 degree over for 10 minutes, then turn the over down to 300 degrees.  Roast is done when the meat thermometer says so.  A four pound roast is about 4 hours.

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