Ww 3 Points Pork Chops With Cider Vinegar Glaze Food

WW 3 POINTS - PORK CHOPS WITH CIDER VINEGAR GLAZE

Steps:

• Sprinkle chops on both sides with pepper.
• Spray skillet with nonstick spray and set over medium heat.
• Add pork and cook over high heat until browned, about 3 min on each side.
• Add broth, vinegar, and sage; bring to a boil.
• Reduce the heat and simmer, turning the chops once, until cooked through and sauce is slightly thickened.
• Sprinkle with parsley and serve.

CIDER GLAZED PORK CHOPS

Steps:

• Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
• Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
• Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
• Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
• Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.

SMOTHERED PORK CHOPS WITH CIDER AND APPLES

Steps:

• Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
• Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
• Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
• Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
• Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
• Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
• Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
• Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
• Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
• Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
• Transfer chops to warmed serving platter and tent with foil.
• Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
• Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

WW 3 POINTS - SUPER SANDWICH STUFFED WITH CHICKEN SALAD

Steps:

• Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
• Stir in grapes, celery, carrots, scallions and chopped walnuts.
• Cover and chill until ready to serve.
• Place about 3 romaine lettuce leaves in each pita half.
• Add about 1/2 cup of chicken salad mixture.
• 3 Points per serving.

HONEY-MUSTARD PORK CHOPS - WW 4 POINTSPLUS

Steps:

• Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper.
• Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times.
• Chill pork in marinade 4 hours or overnight, turning bag occasionally.
• Preheat broiler. Spray broiler rack with nonstick spray.
• Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.