Low Sodium Apple Glazed and Stuffed Pork Chops

One of favorite dishes, even though I haven't made it in awhile.

INGREDIANTS

4 pork chops

Stuffing:
1 1/2 teas chopped onion
2 Tbl olive oil
1 cup chopped onion
2 Tbl chopped celery
1 teas chopped celery leaves
pepper to taste

Glaze/Marinade:
4 granny smith apples, cored and chopped
1 (8oz) can crushed pineapple
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup dijon mustard
1/4 cup water
2Tbl honey
2 teas garlic, chopped
1 teas onion powder
1 teas cayenne pepper

DIRECTIONS:

1. Place all glaze ingredients in a large saucepan.  Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until the apples are tender, about 15 minutes.  Allow the mixture to cool to room temperature, then puree in a blender until smooth.  Place the pork chops into a resealable plastic bag, and pour the apple puree overtop.  Marinate in the refrigerator overnight.

2.  Preheat oven to 350 degrees F

3.  In a large skillet saute onion in olive oil until tender.  Remove from heat.  Add the bread crumbs, apples, and celery.  Mix all together.  Cut a large pocket in the side of each pork chop.  Spoon apple mixture loosely into pockets

4.  In non-stick skillet (or cast iron skillet), heat oil to medium high and brown chops on both sides.  Place browned chops in an ungreased 9x13 inch baking dish (or leave in cast iron skillet).  Cover with aluminum foil and bake in the preheated oven for 30 minutes.  Remove cover and bake for 30 minutes longer or until juices run clear.

Low Sodium Crunchy Pork Chops

I made this for the first time several years ago, and the recipe got buried in a pile of old printed out recipes.  I rediscovered it and decided to give it a try in the low sodium way.  We also had some left over finely chopped pecans, so I decided to toss some in for a little extra flavor.

INGREDIENTS
2 pork chops
1 egg
1/2 teas dijon mustard
1/4 teas dried oregano
ground black pepper
1 cup italian bread crumbs
optional: 1/4 cup finely chopped nuts (ie pecans/walnuts)

DIRECTIONS
Preheat broiler on high, spray broiler pan lightly with cooking spray (if you don't have a broiler pan, place a cooling rack into a baking sheet)
1) Trim excess fat off the pork chops
2) Beat egg in a shallow wide bowl, mix in the mustard, oregano, and pepper
3) Place bread crumbs on a large plate, add nuts if desired
4) Press each of the chops into the egg mixture, coating both sides
5) Dip egg coated chops into bread crumbs, covering them evenly
6) Bake for 10 mins, then flip, and cook for another 5 to 10 minutes or until cooked through

Adapted from:  Nigella Lawson

Low Sodium Brown Sugar Crusted Pork Loin

I searched online for a new pork recipe, and happened upon this.   Ed loves sweet things, so I figured it would be right up his alley, and boy was I right.  He took one bite and said "this tops the list!"  I served it with the maple pecan green beans, and they were the perfect compliment.

INGREDIANTS

1 boneless pork loin roast, 4 to 6 pounds

1/2 teas minced garlic
ground black pepper
salt-free savory all-purpose seasoning
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup water
1/4 teaspoon cinnamon
4 apples, sliced

DIRECTIONS
1) Sprinkle roast with savory seasoning and pepper, then prick the roast all over with a fork or skewer.

2) In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
3) Cover and cook on LOW for 7 to 9 hours.
4) Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Top with sliced apples
5) Cover and continue cooking on LOW for 1 hour longer
6) If desired, pour off the remaining liquid and make into gravy


Adapted from: Diana Rattray

Low Sodium Pork Tenderloin

It's been awhile since we've tried a new recipe.  What more appropriate way to start the summer than to start GRILLIN'!  I found this recipe on realsimple.com and just had to try it (after reducing the sodium).  This recipe is sooo easy, and turns out sooo good!  We had it with roasted asparagus.

INGREDIANTS
2lbs Pork Tenderloin
Salt-free spice mix (I used McCormick's Garlic and Herb)

DIRECTIONS

Coat the outside of the tenderloin with the salt-free spice.

Grill directions: heat grill to 400F (on our grill that was on low).  Place tenderloin on grill, turning occasionally.  Cook until well done (took us about 1.5hrs).

Oven directions:  Heat oven to 400F.  Heat 1T of olive oil in cast iron skillet over medium-high heat.  Cook turning, until browned (5 to 6 min).  Transfer skillet to oven and roast until well done (25 to 30min).

Crockpot: Brown meat (as in oven directions), then cook on low 8 to 10 hrs

NUTRIENTS 

Number Servings: 4

Calories: 437
Protein: 71.1g
Fat: 14.8g
Carbohydrates: 0g
Fiber: 0g
Potassium: 1054mg
Sodium: 152mg
Cholesterol: 220mg

Adapted from: RealSimple.com

Low Sodium Pulled Pork

After looking around for a good pulled pork recipe and disappointed by all the recipes that said "add a bottle of BBQ sauce"  I just made this up.  I didn't measure anything, below is approximately the amounts that I used.  Feel free to adjust as needed for how you like your BBQ sauce.

INGREDIANTS
1 cup ketchup
1/4 cup molasses
2 Tbl yellow mustard
2 Tbl brown sugar
1/2 teas smoke flavoring
1/2 vidalia onion chopped
1 pork shoulder

DIRECTIONS
Place pork shoulder in crock pot, put onion and BBQ sauce on top of it.  Cook on high for 4-5 hours or low 8-10 hours.  When done remove shoulder from crockpot and shred using a fork, return pork to the pot and mix in with the BBQ sauce.

Fresh (ie low sodium) Pork Products

I am sooooo excited!  I found a farm a few towns over from us that sells "fresh" pork products!  Which means, it is uncured, and therefore the lowest sodium we can get!  Ed will get to have ham for easter and not feel bad about it!

Thank you Open Meadow Farm!

Low Sodium Memphis Ribs

Since our honeymoon we have craving Memphis BBQ again. We have almost used up our bottle of Blues City Cafe BBQ, so I decided to try my hand at making something similar myself.

INGREDIANTS

Rack of ribs

Memphis BBQ sauce

Memphis Rub

DIRECTIONS

Clean and trim fat from the ribs. Season the rib racks with the Memphis Rub. Rub the seasoning into the ribs then wrap or place in air tight container overnight in the refrigerator.

Smoker/Grill: Preheat to 225 to 300 degrees F and fill woodbox with hickory wood. Cook ribs slowly for about 4 hrs or until almost falling off the bone

Oven: Preheat to 225 to 300 degrees F. Cook ribs slowly for about 4 hrs or until almost falling off the bone

Serve with Memphis BBQ Sauce

Low Sodium Maple Ribs

This was the second thing I made in my slow cooker. These aren't BBQ or saucy ribs, but they are wicked good! Putting them on the grill or under the broiler for a few minutes adds some brown color.

INGREDIENTS

• 1 1/2 pounds country style pork ribs
• 1 tablespoon real maple syrup
• 1 tablespoon low sodium soy sauce
• 1/2 onion, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon minced garlic
• 1 dash ground black pepper

DIRECTIONS

Combine ribs, maple syrup, soy sauce, onion, cinnamon, ginger, allspice, garlic and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

NUTRITION

Servings per recipe: 4

Amount per serving

Calories: 346
Fat: 20 g
Cholesterol: 126 mg
Sodium: 241 mg
Potassium: 590 mg
Total Carbs: 6.0 gD
Dietary fiber: 0.4 g
Protein: 33 g

Low Sodium Apple BBQ Sauce Recipe

This is a sweet BBQ sauce that is excellent on both pork and chicken.

INGREDIENTS1 cup applesauce
1/2 cup ketchup (I make my own using AHA Low-Salt Cookbook)
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoon minced garlic
1/2 teaspoon ground cinnamon

DIRECTIONS
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

NUTRITION
(these are estimates, the brands of ingredients you use may change the nutrition facts)
Servings per recipe: 28
Amount per serving
Calories: 74
Fat: 0.06 g
Cholesterol: 0 mg
Sodium: 10 mg
Potassium: 72 mg
Total Carbs: 19.2 g
Dietary fiber: 0 g
Protein: 0.22 g

Acknowledgement: Adapted from a recipe posted by YULANDA_US on allrecipes.com