Peach Marinated Pork Chops

Ingredients:

1/3 c peach preserves

1/4 c extra virgin olive oil

1/8 c apple cider vinegar 

1 1/2 tbsp lemon juice

1/2 tsp lemon zest

1 tbsp grainy Dijon mustard

1/2 tsp black pepper

3/4 tsp salt 

4 pork chops, trimmed of fat

Directions:

1. Whisk together peach preserves, olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl.

2. Place 1/2 of the marinade and 4 pork chops in a large bowl with lid or freezer bag. Seal, refrigerate, and turn to coat after about an hour. Reserve remaining marinade. Chill 2 to 4 hours.

3. Remove pork and discard used marinade.

4. Preheat grill. Cook pork chops until no longer pink in the center. About 7 minutes per side. 

5. Brush pork chops with reserved marinade during last 5 minutes of grilling.

 

Yields 4 servings, serving size 1 pork chop

Slow Cooker Cuban Pulled Pork

Ingredients:

1/4 c lime juice

1/4 c grapefruit juice

1/4 c water

3 minced garlic cloves

1 tsp oregano, ground

1/2 tsp cumin, ground

1/2 tsp salt

1/4 tsp black pepper

2 bay leaves

3 lbs lean pork tenderloin

1 c sliced onion

Optional serving suggestion:

Tortillas

Directions:

1. Prepare marinade for pork by mixing together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.

2. Pierce meat with large fork several times.

3. Place pork in large Ziplock bag and add marinade.

4. Marinate in refrigerator for 6-24 hours, turning several times.

5. After pork is finished marinating, place onion in bottom of crock pot and top with meat and marinade.

6. Cook on low for about 8 hours, or until pork is tender and cooked through.

7. Remove meat from crock pot and shred using two forks.

8. Remove bay leaves and discard.

9. Place meat back into crock pot and stir into remaining juices.

10. Serve in tortillas.

Yields 12-14 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

*add additional points for tortilla

I am in no way affiliated with Weight Watchers.

Recipe modified from food.com

BBQ Pulled Pork

 

                             

Ingredients:

3 lbs pork tenderloin, lean and trimmed of fat

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

2 cups water

1 tablespoon hickory flavored liquid smoke

18 oz. Sweet Baby Ray’s Hickory Brown Sugar BBQ Sauce

 

Optional Serving Suggestions:

–Serve on your favorite whole wheat or gluten-free buns

–Serve topped on sweet potato (See recipe here)

 

Directions:

1. Rinse the pork and pat dry. Rub salt and pepper over the pork and place in a slow cooker.

2. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

3. Remove the pork from the slow cooker and discard the remaining liquid.

4. Shred the pork using two forks. Place the meat back in the slow cooker.

5. Add in barbecue sauce. Stir together and continue to cook for another 20-30 minutes until the pork is hot again. 

 

Yields about 20 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Caribbean Pork Medallions

Ingredients:

1 large Sweet potato, peeled, thinly sliced

2 small Apples, cored, thinly sliced

2 tbsp Dark brown sugar, packed

1/2 cup Apple Juice

1 tsp Ginger root, raw, peeled and grated

1/4 tsp Salt

1/4 tsp Allspice, ground

1/8 tsp Cinnamon, ground

6 Pork tenderloin medallions

Directions:

1. Preheat oven to 400°.  

2. Tear off six 12-inch squares of aluminum foil. Lay out flat.

3. In a medium bowl, mix sweet potato, apple and brown sugar; spoon onto center of each piece of foil.  

4. In the same bowl, mix apple juice, ginger, salt, allspice, and cinnamon.  

5. Add pork medallions to spice mixture and toss to coat.  

6. Place pork over sweet potatoes; Spoon remaining spice mixture over pork and sweet potatoes.

7.  Fold foil over pork making a series of tight overlapping folds to seal packets.  

8. Place on a baking sheet; bake until pork is no longer pink and sweet potatoes are tender, about 20-25 minutes.  

9. Open packets carefully when testing for doneness, as steam will escape.   

 

Yields 6 servings, serving size 1 foil packet

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe from weightwatchers.com

Mexican Pulled Pork Tacos

Ingredients:

3 lbs pork tenderloin, lean and trimmed of fat

20 oz. tomato sauce

1 1/2 tbsp chili powder

1 1/2 tbsp cumin, ground

2 tbsp light brown sugar, unpacked

1 tsp cayenne pepper

1/2 tsp salt

3 garlic cloves, minced

Small tortillas (Use white corn tortillas for gluten-free option)

 

Additional (optional) ingredients for topping tacos:

Fresh cilantro

Lime juice

sour cream (omit for milk-free)

Shredded Lettuce

Directions:

1. Place pork tenderloin in crock pot. 

2. In a small bowl, mix together tomato sauce, chili powder, brown sugar, cayenne pepper, salt, and garlic. Pour over the top of the pork. Cook on HIGH for 4-6 hours or LOW for 6-8 hours.  

3. Remove pork from crock pot and shred with two forks. Return to crock pot and stir to combine. 

4. Heat an additional 20 minutes. 

5. Heat tortillas according to package directions. Layer pork and your choice toppings on tortillas.  

 

Pork only: yields 24 (1/4 cup) servings, 2 points on WW Points+ system

Mexican Pork Tacos: tortilla, 1/4 cup pork, lettuce, splash of lime juice on top, tbsp sour cream, sprinkle cilantro 4 points per taco on WW Points+ system

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from emilybites.com

Pineapple Teriyaki Pork Chops

Ingredients:

4 (4 oz) trimmed boneless pork loin chops

1 tsp garlic powder

Salt, to taste

Black pepper, to taste

3 tbsp Masterpiece Honey Teriyaki Marinade 

4 slices canned pineapple slices in juice, drained

Directions:

1. In a large Ziploc bag, add Teriyaki marinade and chops.  Seal bag and turn until all chops are well coated. Place in refrigerator for 30 minutes or up to 2 hours. 

2. Preheat broiler to low setting.

2. Line a  baking sheet with aluminum foil and lightly spray with non-stick cooking spray.

3. Season both sides of the chops with garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3″ from the heat for 5 minutes (be sure to leave the oven door open a crack when broiling). Watch carefully so they don’t burn.

4. Remove from oven, turn the chops, add pineapple rings to top of each pork chop. Cook for an additional 5-6 minutes. Serve immediately. 

 

Yields 4 servings, serving size 1 pork chop

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.