![]() It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. for more information on the relationship between corn oil and heart health. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. In addition to cutting out the fat and calories, Mazola Corn oil has more cholesterol-blocking plant serols than other cooking oils, including 4 times more than olive oil and 1/2 times canola oil. By lowering the oil significantly and replacing the butter with corn oil, there is a big difference in fat and calories. Mazola Corn Oil Normally there is a lot of oil to fry the pork chops and then lots and lots of butter in the gravy.It doesn’t affect the taste or consistency of the gravy and it is much better for you. It can easily be made with half and half. That is loaded with fat and calories and it isn’t necessary to make the sauce. Fat Free Half and Half: Traditionally smothered pork chops uses heavy cream.So I buy the loin and cut them into chops myself. Also, I have found that buying 2 to 3 pounds of pork loin is much cheaper than buying 2 to 3 pounds of boneless pork chops. If there is fat left on it, it is usually easy to trim off. Pork Loin: Pork loin usually comes already trimmed of the fat.Better for You Swaps for Skinny Smothered Pork Chops But they had to be lighter because I want to make sure that my family and I are eating food that is good for us. it was extremely important to me that these smothered pork chops taste like the ones my grandmama used to make when I was little. There are several changes that I made to a traditional smothered pork chops recipe. How is this One of The Better for You Pork Chops Recipes As I have been redoing many of my pork chop recipes to make them into Weight Watchers Pork Chops recipes, smothered pork chops are a must. However, that doesn’t mean with a few changes it can’t be part of your dinner menu often. From the fried pork chops to the butter to all the flour to the heavy cream, it might taste delicious but it sure isn’t good for you. The problem is, there is nothing about them that says good for you. Let simmer, uncovered, for approximately 15 minutes.If you have ever had smothered pork chops, you know how amazing they taste. Add gravy enhancer to achieve a deep brown color, if desired. ![]() Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Let ingredients brown to a dark toffee color, about 5 minutes. Using a whisk or a spoon, stir the flour. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Repeat with remaining pork chops.ĭrain used oil from pot, but retain flour drippings left over from frying. Remove pork chops from pot and let drain on a paper towel-lined plate. Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Dredge pork chops in flour, then shake off any excess flour. Lightly sprinkle pork chops on both sides with the spice mixture. Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops. Heat the oil in an 8-quart pot to 350 degrees F.
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