Served pork chop

Asian Honey Pork Chops

Asian food makes me happy – Chinese buffets, Japanese steakhouses, and Mongolian grills are some of my favorite places to go out to eat.  However, those places are a rare treat for me because of the cost and fattiness of the food.  Thus, I have embarked on a journey to create delicious Asian food at home for a fraction of the price and calories.

Although I generally don’t eat a lot of pork because of the cost, this week at my local grocery store pork chops were on a BOGO sale!  I immediately snapped up a couple packages, and began to wonder what Asian masterpiece I could create with them.  After pondering different flavors that might taste good together, I mixed together several ingredients for a marinade and hoped for the best.

I was extremely pleased with the results of my experiment!  The Asian-inspired dish only has a few ingredients, but tastes absolutely lovely.  The marinade is great with pork chops, as written, but can also be used with chicken with wonderful results.  The simplicity and quickness of this recipe makes it great for a day you know you won’t have much time to cook in the evening – just whip up the marinade, stick the meat in it, and place it in the fridge that morning.  Then all you need to do is cook the chops and sauce, then serve!

Asian Honey Pork Chops 

You will need:

  • 3 lean, boneless pork chops
  • ¼ cup honey
  • 3 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. reduced sodium soy sauce
  • 1 tsp. ground ginger
  • ¼ tsp. red pepper flakes
  • 1½ tsp. cornstarch or flour
  • Small mixing bowl
  • Gallon-sized baggie
  • Frying pan

(Click here for a printable PDF version of this recipe!)

First, assemble your ingredients.

Ingredients for Asian pork chops

Trim any visible fat from around the outside of the pork chops.

Trimmed fat from pork chop

Put all the ingredients besides the pork chops and cornstarch in a small mixing bowl, and mix well to thoroughly combine.

Sauce mixed

Place the pork chops in the baggie and add the sauce.  Place in the refrigerator and marinate for 4-8 hours, turning the bag halfway through the time so that both sides of the pork get marinated.

Pork chops marinate

After marinating, take the pork chops out of the sauce and place them in the frying pan.  Set the sauce aside for later.  Cover the pan, and cook on medium heat for 10 minutes per side (or until the pork chops are cooked through – they shouldn’t look at all pink when cut into if they are done).

Pork chops cooking

Take the pork chops out of the pan and set them aside for now.  Take the pan and dump out the fatty pork juices that have come out while cooking.  Return the pan to the stove, and add the sauce from the baggie to the pan.  Mix in the cornstarch with the sauce and cook for 5 minutes, stirring frequently until thickened.

Sauce

To serve, place a pork chop on the plate and pour a spoonful or two of sauce over it.

Served pork chop

This yummy recipe is perfect served with roasted broccoli and a baked potato, or whatever other vegetables you desire!  Enjoy this simple, delightful meal without worrying about busting your waistline or your budget!

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Casserole on plate

Creamy Chicken Vegetable Casserole

I don’t know about you, but I love grocery shopping.  I know, I know, most people hate it and look upon it as just another annoying chore they have to get done.  However, I love picking out ingredients for foods that will soon be on the menu, looking around for the best prices, and feeling the satisfaction of loading up the refrigerator with my prizes when I get home.

Campbell's soup on saleTherefore, I’m sure you’ll understand that I get excited when I see awesome sales at my local grocery store – especially if the sale saves a significant amount of money, is for a product I use fairly often, and will keep for quite a while on the shelf.  As it so happens, this is exactly what happened last time I went shopping!  Campbell’s soups were on sale, and I stocked up on “Healthy Request” cream of chicken, mushroom, celery, and a few others.

As you have probably already guessed, then, today’s recipe features soup as one of the main ingredients!  This rich tasting chicken vegetable casserole is what my mom would refer to as “comfort food,” perfect for any night you’re in the mood for a simple, homey dish to enjoy.  It’s loaded with veggies and low-fat ingredients, making it quite healthy, but all the ingredients are so inexpensive and it tastes so delicious that you’d never know!

Creamy Chicken Vegetable Casserole 

You will need:

  • 4 boneless skinless chicken thighs, halved (or 3 large boneless skinless chicken breasts, cut into 8 pieces total)
  • 1 can low-fat or “Healthy Request” cream of celery soup
  • 1 can low-fat or “Healthy Request” cream of mushroom soup
  • ½ cup skim milk
  • 3 cups frozen mixed vegetables
  • 2 cups frozen broccoli
  • 1 cup frozen lima beans
  • 1 tsp. poultry seasoning
  • 4 oz. reduced fat cheddar cheese, grated
  • 3 liter (or slightly larger) baking dish

(Click here for the printable PDF version of this recipe!)

Assemble your ingredients, and preheat the oven to 350°.

Ingredients for chicken vegetable casserole

Place all the frozen vegetables in a large microwavable bowl, and microwave for 2-3 minutes to thaw them.  (Although I used mixed vegetables, broccoli, and lima beans, you can use whatever kind of frozen vegetables you have on hand – just make sure that they add up to 6 cups veggies in total.)

Thawed veggies

Dump the cans of soup, milk, and poultry seasoning in with the vegetables, and mix all the ingredients together well.

Soups and veggies mixed

Pour into the baking dish, and add the chicken pieces.

Chicken in casserole

Push the chicken pieces down into the veggie mixture, covering completely.

Casserole before baking

Cover the dish, and bake for 1 hour (or until the chicken pieces no longer look at all pink when they’re cut into).

198

After an hour, take the dish out of the oven and top with the grated cheese.  Bake an additional 10-12 minutes uncovered, until the cheese is melted and just starting to get brown.

Completed casserole

Serve up the casserole, giving each person 1 piece of chicken along with a heaping serving of vegetables.

Casserole on plate

This recipe makes 8 generous portions, and works quite well as leftovers too.  Enjoy this luscious dish that is guaranteed to satisfy!