Monday, March 18, 2013

Pork Chops with Maple-Mustard Sauce, Chickpea Bajane Salad

Today is Monday the day after St.Patrick's Day, Yesterday we had the Corn Beef I usually do not cook corn beef it always came out tough and not great flavor.  I re joined Weight Watchers and a couple of doors down is Whole Foods so I figured I better get some shopping done.  So I went their and bought a half of a corn beef and I put it in the crock pot on Saturday night before going to bed along with carrots, cabbage and potatoes.  I have to say this was the best corn beef I ever had and flavor oh my gosh.  My husband said the same thing  so I will definitely buy another one down the road.

Today I am going to do pork chops looking Thur recipes and I think I am going to try this one.

Pork Chops with Maple-Mustard Sauce
Serves 2 Weight Watchers +6 points

1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed of fat
1 teaspoon canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage

Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.
Per serving: 254 calories; 9 g fat ( 3 g sat , 5 g mono ); 65 mg cholesterol; 16 g carbohydrates; 24 g protein; 0 g fiber; 472 mg sodium; 382 mg potassium.

I will let you know how this turns out will serve this with Chickpea Bajane Salad this is 9 weight watchers points and serves 4 but Oh so good and you can just eat this for lunch or dinner buy its self.

Chickpea Bajane

serves 4 weight watchers + points 9

2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup organic vegetable broth
1 cup water
1 cup uncooked quinoa
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Chickpea mixture:
2 teaspoons extra-virgin olive oil, divided
2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
2 1/2 cups sliced fennel bulb (about 1 large)
1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)
1/2 teaspoon fennel seeds
1/2 cup white wine
1 cup organic vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package baby spinach

To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.
Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

They are saying that the first day of Spring which is Wednesday is only going to hit a high of 26 by the end of the week it will get towards 40 It can only go up we will be going into April soon and the weather will get into the 40 and 50's the Patio Table comes out of the shed to be set up along with the chairs.  I will start to plant spinach and lettuce in pots for the garden along with spring onions and radish.  Last year we can and put up tomatoes sauce and salsa we went thru it all It was so nice to taste that fresh taste from the garden.  Yes it is work and I am so happy we did it.  So I will close for now so lets keep it safe out their and take this thought with you for today.

“Never let go of hope. One day you will see that it all has finally come together. What you have always wished for has finally come to be. You will look back and laugh at what has passed and you will ask yourself... 'How did I get through all of that?”

Hugs Aletha