Pork Chops with Squash and Mushroom Salad

4 bone-in center cut pork loin chops, trimmed (5oz ea)
2 tsp fennel seeds, lightly crushed
1/2 tsp salt
1/4 tsp black pepper
1 large ear corn on the cob
1 pkg cremini mushrooms, stems discarded (10 oz)
2 medium yellow squash, cut lengthwise into 1/4 in thick slices
1 cup cherry tomatoes, halved
1/3 cup chopped fresh flat leaf parsely
3 tbl lemon juice
1 tbl extra virgin olive oil

Spray grill rack with non stick spray and preheat the grill to medium.

Sprinkle pork with fennel seeds, 1/4 tsp salt and 1/8 tsp pepper and let stand while you prepare the salad.

Grill corn for 15-17min, mushrooms 10-15min and squash 8-10min, turning often until softened and browned. Allow to cool before cutting. Cut kernels from corn and slice mushrooms. Mix corn, mushrooms, squash, tomatoes, parsley, lemon juice, oil and remaining salt and pepper.

Grill pork about 4 minutes each side or until it reaches an internal temperature of about 160F.

4 servings - 6 points plus for 1 pork chop and 3/4 cup salad

Per serving: 253 cal, 10g total fat, 2g sat fat, 0g trans fat, 66mg cholesterol, 352mg sodium, 16g total carb, 6g total sugar, 4g fiber, 26g protein, 70mg calcium

Crockpot Pork chops and Apples

The apples do fall apart into a kind of applesauce for the pork so you can peel the apples if you like it better that way. I like to shred the pork to soak up the extra sauce when I eat it. Yummy over brown rice.

6 boneless pork loin chops
3-4 medium Golden Delicious apples, sliced
4 tbl brown sugar
2 tsp cinnamon
1 tsp salt (optional)

Place apples over the pork in crockpot, sprinkle remaining ingredients over the top. Cook on low 6-8 hours.

Crockpot Pulled Pork

Spice Rub:
1 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp brown sugar
1 tbsp oregano
4 tbsp paprika
2 tbsp salt
1 tbsp sugar

5-6 lb pork roast
1/4 cup water
2 cups BBQ sauce plus extra for serving

Rub the spice mix into the meat (on top of saran wrap and a sided cookie sheet - may leak). Wrap tightly in 2 layers of saran wrap and refrigerate overnight to 3 days.

Place in crock pot, add 1/4 cup of water. Cook on low for 8-10 hours.

Discard liquid, shred meat and place back in crockpot with BBQ sauce. Heat on low for 3-60 minutes until hot.

Garlic Pork Tenderloin

Super easy and comes out very tender.

Rub 2 pork tenderloins (normally come 2 to a package) with a packet of Good Seasons Dry salad dressing mix. Place in foil lined baking pan at 425 for 25 minutes. Cut into slices when done and serve with BBQ sauce.