Orange Parsley Porkchops

This past weekend I had the opportunity to go to the butcher that is like a mile from the house (Fergusons). I love this place!!! I know that the meat is fresh and that you can get a great deal. I also like being able to choose the amount of meat that I want. I loaded up on meat for the week and spent less than $30!!! One of the items that I bought were thick boneless pork chops. I figured I would find a recipe when I got home...which I did :-)

One thing that you should know about me is that I don't care for plain chicken or pork...not sure who does?! One of the easiest and quickest ways to add some great flavor to either of these meats is to make a compound butter to put on top. You don't have to marinade the meat for hours...you just grill and top with the butter. Honestly, it sounds pretty fattening but my butter to ingredient ratio only ends up having you eat MAYBE 1/4 T butter. Anyway, I found a recipe that had orange and parsley (which is a staple in my house) so ta-da!!

Ingredients:
2 bonesless porkchops (mind were really thick so I had the butcher butterfly them)
2 T butter, softened
1/4 cup finely chopped parsley
1 T orange rind
juice of 1/2 navel orange
1 teaspoon minced garlic
salt and pepper to taste

Season your pork with SPG (remember I always have a combo of salt, pepper, and garlic powder). Cook pork until done...on medium high for about 5-6 min per side. Use a meat thermometer to indicate doneness (is that a word?)

Meanwhile, in a small bowl combine softened butter, parsley, zest, juice, garlic, salt and pepper. Once pork chops are done put about 1T of mixture on top. Enjoy!!

*Notice the ratio of butter to other ingredients...the butter is pretty much just to combine everything.

** THIS WOULD ALSO BE DELICIOUS ON CHICKEN OR SEAFOOD!!!!

Cranberry Pork Roast

Wow this was such an easy dinner...and tasty!! I'm not sure why I love the pork and cranberry combo so much...maybe its the sweetness of the cranberries married with the salty pork (I season it before it goes into the crock pot)...its just good!! I saw a recipe on one of my favorite websites, Recipe Girl, and thought that I would add a few ingredients to my liking. I also love serving corn bread or corn cakes with this meal. I've made a pork tenderloin and served it with a cranberry/pineapple relish before so that's why I added a few ingredients...smoked paprika and pineapple. DELISH!!! And better yet, for about 3-4 ounces of pork its only 250 calories...add some steamed broccoli and a corn cake and you have a nice hearty dinner for under 500 calories!

Ingredients
Pork Roast (you could use thick pork chops, pork tenderloin, pork roast, etc...you shred it in the end)
2 cans whole berry cranberry sauce (low sugar if you can find it)
1 can crushed pineapple (I used a large one because I had a big pork roast)
1 T brown sugar
1 T yellow mustard
1 teaspoon smoked paprika (optional...I wanted a little smoky/sweet flavor...you can leave it out)

There are two ways you can begin this...you can either just throw everything into the crock pot and set OR you can sear the pork roast in 2 T oil to get a nice golden crust before putting it into the crock pot. I typically do sear it because I have time and it adds a little more flavor. Make sure you season roast with salt and pepper. Either way...in seperate bowl mix 2 cans of cranberries, pineapple, brown sugar, mustard, and paprika. Pour over pork and set it on low for 7-8 hrs (Or high for 5). Remove roast carefully to a serving dish (it might start to fall apart)...shred pork and pour sauce from the crock pot over pork. Make sure you get all of the yummy cranberries and pineapple!! I served it with steamed broccoli and corn cakes (recipe on the Jiffy Corn Muffin box). ENJOY!!!