Food for Thought – April 23, 2013

My husband likes pork chops most any way they are fixed. The following recipe from Jan Huntington of Painesville, OH is for anyone who likes pork chops with onions and garlic.

Marsala Pork Chops

1/2 cup seasoned bread crumbs

4 bone-in center-cut pork chops

3 Tbsp olive oil, divided

3 medium onions, thinly sliced

6 garlic cloves, minced

1/2 cup white wine or chicken broth

1 Tbsp marsala wine or chicken broth

1/4 tsp pepper

1/8 tsp salt

1/4 cup cold butter, cubed

egg noodles

1) Place bread crumbs in large, resealable plastic bag.

Add pork chops, one at a time, shake to coat. In a large skillet, cook chops in 2 Tbsp oil over medium heat 4-6 minutes on each side, or until meat thermometer reads 160 degrees. Remove and keep warm.

2) In the same skillet, saute’ onions in remaining oil until tender. Add garlic; cook 2 minutes more. Add white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles

Yield: 4 servings

If you like blue cheese you’ll like this recipe from Kathy Specht of Clinton, MT.

Pork Chops with Blue Cheese Sauce

4 bone-in pork chops (7 oz. each)

1 tsp coarsely ground pepper


1 green onion, finely chopped

1 garlic clove, minced

1 tsp butter

1 Tbsp all-purpose flour

2/3 cup fat-free milk

3 Tbsp crumbled blue cheese

1 Tbsp white wine or reduced-sodium chicken broth

Sprinkle pork chops on both sides with pepper. Broil 3-4 inches from heat for 4-6 minutes on each side or until a meat thermometer reads 160 degrees.

Meanwhile, in a small saucepan, saute’ onions and garlic in butter until tender.  Sprinkle with flour; stir until blended. Gradually add milk. Bring to boil; cook and stir for 2 minutes, or until thickened.  Add cheese and wine; heat through. Serve sauce with chops.

Yield: 4 servings of 263 calories each

Diabetic Exchanges: 5 lean meat

This last thought from Carol Zileski.

Prosperous Substance

God, You make us prosperous

In each way, type and form.

You provide great bounty

Each evening and at morn.

Your goodness abounds to us,

Much thanks is always due.

You give substance to all things,

We offer thanks to You.

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,