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 Beef Stirfry

While looking for another interesting meal, and to use up stuff in our cupboard/freezer (due to a big snow storm), I combined a few recipes together to get this stirfry.  The sauce is slightly gravy-ish, but a little extra soy sauce (low sodium of course) added at the table kicks the flavor up a bit more.

INGREDIENTS
Sauce:
2Tbl cornstarch
1 Tbl olive oil
2 teas brown sugar
6 tbl low sodium soy sauce
3/4 cup water
1/4 cup white wine
2 teas minced garlic
1/4 teas black pepper
1 teas ginger

Stirfry:
2Tbl olive oil
1 lb beef, cut into bite sized pieces
1/2 vidalia onion, sliced
2 medium carrots, peeled and sliced
1/2 red pepper, chopped
2 cups broccoli

Rice cooked according to package directions

DIRECTIONS
1) place beef, and all of the sauce ingrediants (except for cornstarch) into a 1 gallon ziploc bag, marinate for 10 to 20 minutes (can be done while you chop and prepare the vegetables)
2) heat oil in large skillet or chef's pan (or wok if you have one), add beef (reserving the marinade), carrots, onions, and pepper and cook until vegetables are cooked halfway
3) add brocoli and cook through
4) mix cornstarch into reserved marinade, and add to skillet, heat until sauce is at desired consistency
5) serve over rice

Low Sodium Beef Daube

I got bored of our usual rotation of dinners, and after diving through several of my cookbooks, I came across this recipe.  I had never made anything with cajun spices so I was a little concerned...but it was AMAZING!

INGREDIANTS
2 Tbl olive oil
1 vidalia onion, cut into wedges
2 celery stalks, chopped
1 red bell pepper, chopped
2 lb lean braising steak, cubed (I used stew meat)
1/2 cup all-purpose flour, seasoned with 1 tsp all purpose salt free seasoning, and 1/4 teas ground black pepper
2 1/2 cups water
2 tbl minced garlic
2/3 cup red wine
2 Tbl red wine vinegar
2 Tbl low-sodium tomato paste
1/2 tsp McIlhenny's Tabasco sauce
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt free cajun spice mixture

DIRECTIONS

Stove Top:
Heat oven to 350 degrees
1) Heat oil in a large oven proof pan add celery, onion, bell pepper, cook until softened, remove and set aside

2) coat the meat in the seasoned flour, then brown meat in the pan
3) Add stock, water, wine, vinegar, tomato paste, tabasco, and thyme, heat till simmering
4) Return onions, celery, and peppers to the pan, tuck in the bay leaves and sprinkle with the cajun seasoning
5) bring to a boil, transfer to the oven and cook for 2 1/2 to 3 hours, or until the meat and vegetables are tender
Crockpot
1) Heat oil in a large oven proof pan add celery, onion, bell pepper, cook until softened, remove and add to crockpot
2) coat the meat in the seasoned flour, then brown meat in the pan, add meat to the crockpot
3) Add stock, water, wine, vinegar, tomato paste, tabasco, thyme, and bay leaves to the crockpot
4) Sprinkle with the cajun seasoning
5) Cook on high for 3 to 4 hours, or on low for 8 to 10 hours until the meat and vegetables are tender