In a large skillet over medium heat, warm the olive oil. Season both sides of pork chops with salt and pepper. Add pork chops to the skillet in a single layer and cook until golden on both sides, 2 to 3 minutes per side.
Meanwhile, make the “Crack Sauce”: In a medium bowl, whisk together barbecue sauce, brown sugar, lime juice and garlic powder.
When the pork chops are golden, add the” Crack Sauce” to the pan. Bring sauce to a boil. Reduce heat to medium, cover the skillet with a tight-fitting lid and simmer until the pork is cooked through, about 4 to 5 minutes more.
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup fat-free milk
Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.
Nutritional Facts 1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat. Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1 cup shredded mozzarella cheese (4 oz)
1/2 cup pizza sauce
1 egg, beaten
Heat oven to 425°F. In 10-inch skillet, cook sausage and onion over medium heat about 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Reserve 2 slices of pepperoni; chop remaining pepperoni.
Spray cookie sheet with cooking spray. Unroll dough on cookie sheet. Starting from center, press out dough to form 15×9-inch rectangle. Sprinkle cheese down center of dough to within 2 1/2 inches of long sides and within 1/2 inch of short sides. Top with sausage mixture, pizza sauce and chopped pepperoni.
With scissors or sharp knife, make cuts 2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Pinch edges to seal. Brush egg over dough. Place 2 reserved pepperoni slices at top of dough to look like eyes.
Bake 15 minutes or until golden brown. Let stand 5 minutes before slicing. Cut crosswise into slices.
Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.
Nutritional Facts 1 serving (1 each) equals 551 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 1,065 mg sodium, 34 g carbohydrate, trace fiber, 32 g protein.
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Originally published as Lazy Man’s Ribs in Simple & Delicious January/February 2007, p.35