Sunday, March 31, 2013

Power Food Post: Pork!

Hey all,

So this was my (steph’s) week to pick a power food that I love. I decided to pick pork! To my friends and family who knew me way back when I was a pig obsessed pre-teen/teenager you may be a bit surprised. I actually went 6 years without eating any pork products. Pigs were my favourite animals growing up and the thought of eating one seriously revolted me. A lot has changed since then and I couldn’t go any longer without bacon! I started incorporating it back about 10 years ago.

I now would say that pork chops are one of my favourite foods. I like them done anyway.. especially barbecued! My mom seriously makes the bessssssssssssst pork chops! Anyways.. I live in an apartment and we don’t have a barbecue so I do mine on the stove. When I do this I like to buy the boneless, smaller pork chops as they cook up a lot faster! I also get to enjoy about 1-1.5 chops because of this. These are a lot thicker than the “pan fry” ones you see at the store though.

Here’s how I do it:


Boneless pork chops
Salt & pepper
Garlic powder

1. Season the pork chops with as much salt, pepper and garlic powder as you want. (both sides)
2. Heat oil in frying pan (larger pan is better) over medium-high heat
3. Pan fry the chops for about 2-4 minutes on each side (these are for smaller chops.. adjust this time based on the size of the chops).
4. After all chops are golden remove from heat and wrap in tinfoil for 8-10 minutes (they will continue cooking at this point)
5. Enjoy! I like to serve mine with applesauce! yummm!!!

I always check the internal temperature of my meat and it should be between 155F-160F. Also, pork is supposed to be enjoyed when the insides are still a bit pink (a bit!!). I was always grossed out by this.. but not anymore! Don’t knock it until you try it :)

Jenn: When I was a child eating pork was never something that was typically served at the table because my Grandma and Dad both avoid it due to religious reasons. I would have pork at my Nanny and Poppy’s house occasionally, and it was such a treat! My husband Brandin is a huge fan of pork so I have learned different recipes. This following recipe is what Brandin made for me on one of our first dates and it’s still one of our favourites.
What you’ll need: Butterfly pork chops, condensed cream of mushroom soup, onion, salt & pepper.


  • On a lightly greased large skillet, cook the chops and chopped onion until brown and almost cooked.
  • Remove the chops from the skillet.
  • Add can of cream of mushroom soup and ½ cup of milk to skillet, bring to a boil.
  • Put the chops back in the skillet with the soup and turn the heat down to a low setting.
  • Cover and let chops finish cooking through.
  • Add salt and pepper to taste.

This is great paired with some steamed veggies and mashed potatoes.

Bon Appetite!

Thanks for reading!

Steph and Jenn

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