Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Herb Crusted Pork Chops

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These Herb Crusted Pork Chops are an easy way to dress up simple chops! Serve with a side of vegetables and potatoes and you’ve got a delicious meal!


Herb Crusted Pork Chops
Votes: 3
Rating: 4.67
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Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Herb Crusted Pork Chops
Votes: 3
Rating: 4.67
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Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Ingredients
Servings:
Units:
Instructions
  1. Trim any excess fat from the pork chops.
  2. On a plate or a shallow pan, combine all the ingredients except the pork chops. Mix them well.
  3. Press the pork chops into the mixture. Make sure each pork chop gets an even coating on both sides.
  4. Cook the pork chops on the backyard grill or under the broiler for about 8 minutes on each side.
  5. To ensure that the pork is done, use a food thermometer to ensure the temperature reaches 145 degrees F.
Recipe Notes

Herb Crusted Pork Chops Nutrition Facts Serving size 1 pork chop (123g) servings per container 6 Amount per serving Calories 250 % Daily Value Total Fat 11 g 14 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 90 mg 30 % Sodium 220 mg 10 % Total Carbohydrate 6 g 2 % Dietary Fiber 0 g 0 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 29 g Vitamin D 1 mcg 6 % Calcium 73 mg 6 % Iron 2 mg 10 % Potassium 393 mg 8 %

Pork Tenderloin with Cayenne Cherry Sauce

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This pork tenderloin with a cayenne cherry sauce is healthy, while still feeling indulgent.


Pork Tenderloin with Cayenne Cherry Sauce
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Servings
4
Servings
4
Pork Tenderloin with Cayenne Cherry Sauce
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve half of the mixture.
  4. Brush 1/2 of the mixture on the pork tenderloin, covering the entire tenderloin.
  5. Cover and cook the tenderloin for 45-50 minutes, or until a food thermometer reaches 145 degrees F.
  6. While the tenderloin is cooking, heat the olive oil in a skillet over medium-high heat. Add the shallots and saute for 1-2 minutes or until tender. Add the cherries, cayenne, and the reserved preserve mixture. Let simmer for 8-10 minutes or until sauce has thickened.
  7. Using an immersion blender, food processor, or regular blender blend the dark cherry sauce until it is smooth. Be careful with the hot liquid.
  8. Slice the tenderloin and spoon the dark cherry sauce over top. Enjoy!
Recipe Notes

Pork Tenderloin with Dark Cherry Sauce Nutrition Facts Serving size (186g) servings per container 4 Amount per serving Calories 240 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 65 mg 3 % Total Carbohydrate 21 g 8 % Dietary Fiber 1 g 4 % Total Sugars 18 g Added Sugars 0 g 0 % Protein 24 g Vitamin D 0 % Calcium 0 % Iron 6 % Potassium 10 %

Chuletas de Cerdo Rellenas de Maíz

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Chuletas de Cerdo Rellenas de Maíz
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Servings
4
Servings
4
Chuletas de Cerdo Rellenas de Maíz
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Servings
4
Servings
4
Ingredients
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Instructions
  1. En un sartén grande, saltee la cebolla y el pimiento morrón verde en el aceite de oliva de 3 a 4 minutos, o hasta que estén tiernos.
  2. Revuelva la mezcla de relleno--el elote, los pimentones, la sal, el comino y la pimienta--con la cebolla y el pimiento morrón.
  3. Corte un bolsillo en cada chuleta de cerdo haciendo una cortada horizontal casi hasta el hueso y llénelo con el relleno.
  4. Si es necesario, fije los bolsillos con palillos.
  5. Ponga las chuletas sobre una bandeja de horno de 11 x 7 x 2 pulgadas, cubierta con aceite antiadherente en aerosol.
  6. Hornéelas descubiertas de 35 a 40 minutos a 375 grados F, o hasta que los jugos de las chuletas fluyan claros y el termómetro para carne mide 160 grados.
  7. Deseche los palillos antes de servir las chuletas.
Recipe Notes

Pork Pozole

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Pork Pozole a recipe by dinner tonight
Pork Pozole
Votes: 1
Rating: 5
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Servings
12 1/2 Cup Servings
Servings
12 1/2 Cup Servings
Pork Pozole a recipe by dinner tonight
Pork Pozole
Votes: 1
Rating: 5
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Servings
12 1/2 Cup Servings
Servings
12 1/2 Cup Servings
Ingredients
Garnishes
Servings: 1/2 Cup Servings
Units:
Instructions
  1. Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
  2. Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
  3. Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
  4. Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
  5. Serve soup hot, with garnishes.
Recipe Notes

Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.

To get this recipe in Spanish, click here. 

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 


Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Rating: 0
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Ingredients
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes

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