Guinness and Cheddar Dip

This dip is unreal. It was a huge hit at family dinner. I strongly recommend; however, be aware that is is incredibly addicting. I served with dipping pretzel sticks and Town House Flatbread Crackers.

Ingredients:

• 8 ounces cream cheese, softened
• 2 1/2 cups sharp cheddar cheese, grated
• 1 tsp Dijon mustard
• 2 tbsp half-and-half
• 1/4 cup Guinness
• 2 or 3 scallions, chopped
• 1 tsp garlic, minced
• 2 tbsp parsley, chopped
• salt and pepper to taste

Preparation:

1. In the bowl of a blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half. Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, salt and pepper (to taste). Blend until thoroughly mixed.
4. Transfer to a bowl, cover, chill for at least one hour before serving.

Courtesy: http://www.thecurvycarrot.com/2012/01/30/guinness-and-cheddar-dip/

Cabernet-Balsamic Burgers with Sauteed Mushrooms and Onions

Hands on time: 57 min; Total time: 57 min.

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mized into the patties to help keep the lean beef moist.

Ingredients:

• 5 tsp olive oil, divided
• 4 cups thinly sliced red onion
• 1 1/2 tsp chopped fresh thyme
• 1/2 cup cabernet sauvignon or other dry red wine
• 2 tbsp balsamic vinegar
• 3/4 tsp salt, divided
• 1 (8 oz) package sliced mushrooms
• 1 1/2 pounds ground sirloin
• Cooking spray
• 1/3 cup light mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1 garlic clove, minced
• 6 whole-wheat hamburger buns
• 1 1/2 cups baby arugula (I used spinach)

Preparation:

1. Heat a large nonstick skillet over medium-low heat. Add 2 tsp olive oil to pan; swirl to coat. Add onion and thyme; cook 17 min or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 tsp salt. Cook for 6 min or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
2. Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 tsp oil to pan; swirl to coat. Add mushrooms and 1/4 tsp salt; saute for 8 min or until mushrooms born and liquid mostly evaporates.
3. Preheat grill to medium-high heat.
4. Coarsely chop 1 cup onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 tsp salt. Place patties on a grill rack coated with cooking spray, and grill for 4 min on each side or until done.
5. Combine mayo, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayo mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tbsp remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.

Courtesy: Cooking Light, June 2012

Chicken Cacciatore

Hands-on time: 37 min
Total time: 67 min


Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.


Ingredients:

• 8 bone-in chicken thighs, skinned (about 2.5 pounds)
• 3/8 tsp salt, divided
• 2 tbsp olive oil, divided
• 1 1/2 cups chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp chopped fresh rosemary
• 4 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 1/3 cups lower-sodium marinar sauce
• 1 ounce Parmigiano-Reggiano cheese, shaved

Preparation:

1. Preheat oven to 350.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and black pepper. Add 2 tsp oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 tsp olive oil and remaining chicken.
3. Add the remaining 2 tsp olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 tsp salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
4. Spread vegetable mixture in bottom of a 9x13-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350 for 30 minutes or until a thermometer inserted into chicken registers 160. Sprinkle with cheese.

Serves 4

Courtesy: Cooking Light, March 2012

Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to foods.

Prep: 20 mintues Cook: 8-10 hours Makes: 6 servings (1 burrito/person)

Ingredients:

• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick
• 1 14.5 ounce can diced tomatoes, undrained
• 1/3 cup chopped onion (1 small)
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1 clove garlic, minced
• 6 9- to 10-inch tomato-flavored or plain flour tortillas
• 3/4 cup shredded sharp cheddar cheese
• Pico de Gallo
• Sour cream

Preparation:

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2- or 4-quart crockery cooked place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours (or high for 4 to 5 hours). Using 2 forks, pull meat apart into shreds. Place meat in a large blow. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spoong it just below the center. Top with cheese, Pico de Gallo, and sour cream.

Courtesy: Better Homes & Gardents 75th Anniversary Cookbook

Garlicky Meatball Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 12 ounces ground sirloin
• 1/2 cup panko
• 1/3 cup chopped fresh basil
• 2 garlic cloves, minced
• 3/8 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 2 tsp olive oil
• 1 3/4 cups lower-sodium marinara sauce
• 1 ounce Parmesan cheese, grated

Preparation:

1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.

Serves 4

Courtesty: Cooking Light, April 2012

Shrimp Vodka Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 1 tbsp olive oil, divided
• 12 ounces large shrimp, peeled and deveined (I actually used small ones)
• 3 garlic cloves, thinly sliced
• 1/3 cup vodka
• 1 1/3 cups lower-sodium marinara sauce
• 1/3 cup chopped fresh basil, divided
• 1/4 cup heavy whipping cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Preparation:

1. Cook pasta per directions. Drain.
2. Heat 1 1/2 tsp oil in a large skilled over medium-high heat. Add shrimp; saute for 4 minutes or until done. Remove shrimp from pan.
3. Add 1 1/2 tsp oil and garlic to pan; saute 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Serves 4

Courtesty: Cooking Light, April 2012

Cornbread

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 to 3 tbsp sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 tbsp butter
• 2 beaten eggs
• 1 cup milk
• 1/4 cup cooking oil or melted butter

Preparation:

1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet or a 9 x 1 1/2-inch round baking pan. Place in a 400 degree oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into batter.

Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chile peppers, drained, into the batter.

Courtesy: Better Homes & Gardens Cookbook, 75th Anniversary Edition

Chocolate Strawberry Pie

Again, courtesy of Cooking Light (my favorite!!)

3 ounces bittersweet chocolate, finely chopped (omit if using Oreo cookies)

2 teaspoons canola oil (increase to 4 if using Oreo cookies)

Cooking spray

6 ounces 1/3-less-fat cream cheese, softened 

1/3 cup powdered sugar

3/4 teaspoon vanilla extract

2 cups frozen fat-free whipped topping, thawed

2 tablespoons seedless strawberry fruit spread

1 tablespoon Chambord (raspberry-flavored liqueur)

1/2 teaspoon fresh lemon juice

1 pound small strawberries, hulled and cut in half 

1. Place chocolate wafers or Oreo cookies in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set. 

2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.

Salmon with Pesto Mayo

Ingredients:

• 4 5- to 6-ounce fresh or froze skinless salmon filets (I've actually made this every time with skin-on salmon filets)
• 2 tbsp crumbled firm-textured bread
• 1/4 cup mayonnaise or salad dressing
• 3 tbsp purchased or homemade basil pesto
• 1 tbsp grated Parmesan cheese

Preparation:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Place crumbled bread in a shallow baking pan. Broil 4 inches from heat for 1 to 2 minutes or until bread crumbs are lightly toasted, stirring once. Set bread crumbs aside.
2. Measure thickness of fish. Place fish on the greased unheated rack of broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (If fillets are 1 inch thick, turn once halfway through broiling.)
3. Meanwhile, in a small bowl stir together mayonnaise and pest; set aside. Combine toasted bread crumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with crumb mixture. Broil 1 to 2 minutes more or until crumbs are lightly browned.

Courtesty: Better Homes & Gardens Cookbook, 75th Anniversary Edition

Green Monsters.... Ahhh!!!!!!

Ingredients

• 6 oz pineapple flavored coconut water 
• 1/2 c. fresh pineapple, cored and cubed
• 2 kiwi, peeled and cubed
• 1 and 1/2 bananas, peeled and sliced 
• 2 handfuls spinach 
• 1 handful of romaine lettuce 

Place all ingredients in a food processor or blender and puree until reaches liquid form.  Makes about 2 10 oz Green Monster smoothies.... refrigerate to cool or bottle and freeze for whenever!  Yum!!

Southwestern Chicken Black Bean Soup

Ingredients:

• 1 pound boneless skinless chicken breasts, cubed
• 1 tbsp canola oil
• 1 tbsp chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 2 cans (14.5 oz each) reduced sodium chicken broth
• 3 cups fresh or frozen corn
• 1 can (15.5 oz) black beans, rinsed and drained
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp hot pepper sauce
• 1/4 tsp pepper
• 1/2 cup fresh cilantro
• 16 baked tortilla chips scoops, crumbled
• 1/2 cup shredded reduced-fat cheddar cheese

Preparation:

1. In a Dutch oven, saute chicken in oil until no longer pink. Remove with slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.
2. Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper, and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 serving (2 quarts).

Courtesy: Taste of Home

Danielle's Granola

This is the recipe that I have been working on perfecting... its getting close. It is certainly a base granola recipe; one could add coconut, dried fruit, or whatever. It yields a ton of granola for cheap, which I think is awesome.

Ingredients:

1 bag honey roasted sliced almonds (found in the salad dressing isle of Target... I think that they are called Almond Pazazz)

6 c. old fashioned oats (bought in bulk for cheap!!)

1/3 c. packed brown sugar

1/2 c. and a bit more of honey

1/2 c. vegetable oil

2 tsp. ground cinnamon

3 tsp. vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, combine brown sugar, honey, vegetable oil, and cinnamon. Microwave on high for 2 minutes (or until boiling). Stir in vanilla. Add oats and almonds; tossing to coat.

3. Spread oat mixture on a large baking sheet. Bake at 350 degrees for 15 minutes. Remove from heat and stir with a spatula. Reduce oven temperature to 325-340 degrees (sorry for the temperature range, it varies depending upon how golden the mixture appears) and bake for an additional 15 minutes. Remove from oven and let cool; stirring occasionally to break it up.

Potato, Mushroom, and Leek Croquettes, with greens and shallot vinaigrette

Serves 4, 2 patties each

Ingredients:

• 8 oz coursely chopped Yukon gold potato
• 4 oz sliced cremini mushrooms
• 4 oz sliced button mushrooms
• 1/2 c. chopped leek
• 1 tsp. chopped fresh thyme
• cooking spray
• 1/2 c. (2 oz) shredded Gruyere cheese
• 1/4 c. (1 oz) grated Parmigiano-Reggiano cheese, divided
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 large egg yolk
• 1 large egg white
• 2 tsp water
• 1/2 c. panko
• 1 tbsp. olive oil

1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill (we used a blender and it worked just fine).

2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato (stirring well if used a blender for the potato). Add Gruyere, 2 tbsp. Parmigiano-Reggiano, salt, pepper, egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.

3. Place flour in a shallow dish. Combine egg white and 2 tsp. water in a shallow dish, stirring with a whisk. Combine remaining Parmigiano-Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large non-stick skillet overt medium-high heat. Add oil; swirl to coat. Add patties; cook 4 min. on each side or until golden.

Greens and Shallot Vinaigrette

Combine 2 tbsp. olive oil, 2 tbsp sherry vinegar, 1/4 tsp. black pepper, and 1/8 tsp. salt in a medium bowl. Add 6 c. of salad green and 1 sliced shallot to bowl; toss gently.

My vegetarian ways pulled me to this recipe and it did not disappoint. Even Pat, without vegetarian ways, loved these little patties! Enjoy!

Cheesy Pasta Bake

Hands-on time: 39 minutes

Total time: 59 minutes

Ingredients:

• 14 ounces uncooked ziti or mostaccioli
• 12 ounces ground turkey breast
• 8 ounces sweet turkey Italian sausage, casings removed
• Cooking spray
• 1 1/2 tbsp olive oil
• 2 cups chopped onion
• 1/4 tsp crushed red pepper
• 6 garlic cloves, minced
• 1/2 cup red wine
• 5 cups marinara sauce (I used Prego)
• 1/2 cup chopped fresh basil (I used 1/4 cup dried basil)
• 6 ounces mozzarella cheese, thinly sliced (I used shredded)
• 2 ounces grated Parmigiano-Reggiano cheese, divided
• 2 tbsp small basil leaves or torn basil

Preparation:

1. Preheat oven to 350.
2. Cook pasta according to the package directions, omitting salt and fat, drain, and set aside.
3. Place turkey and sausage in a medium bowl, and mix well with hands to combine. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey mixture to pan; cook 8 minutes or until browned, stirring to crumble. Remove from pan.
4. Add oil to pan; swirl to coat. Add onion and pepper, saute 4 minutes. Add garlic; saute for 5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara sauce, and 1/2 cup basil. Spoon mixture into a 13x9-inch glass or ceramic baking dish coated with cooking spray. Top with mozzarella and 1/4 cup Parmigiano-Reggiano. Bake at 350 for 25 minutes or until bubbly and cheese melts and begins to brown. Remove from oven; spring with basil leaves and the remaining 1/4 cup Parmigiano-Reggiano cheese.

Serves: 8 (1 1/2 cup per serving)

Courtesy Cooking Light, March 2012

Fettuccine with Spinach, Butter, and Cream

The combination of spinach and cream is old-fashioned but great. This sauce is also good with a grating of nutmeg added to it.

Ingredients:

• 10 ounces fresh spinach, trimmed, washed. and dried
• 4 tbsp (1/2 stick) butter
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream, light cream, or half-and-half
• 1 pound spaghetti, linguine, or fettuccine
• 1 cup freshly grated Parmesan cheese

Preparation:

1. Bring a large pot of water to a boil.
2. Chop the spinach coarsely. Over medium heat melt 2 tbsp of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes.
3. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, put the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water. Drain the pasta and toss it with the butter and half the Parmesan. Add the spinach sauce and serve, passing the remaining Parmesan at the table.

Side Notes:

• Cooked chicken or shrimp is a great addition to the sauce. I usually add it after the spinach is done cooking and before I add the cream.
• Makes about 4 servings. Reheats really well for leftovers.

Courtesy of How to Cook Everything

Cream of Chile-Chicken Soup

This recipe is a staple in my house during the winter. I always double it because the leftovers are great! Serve topped with a dollop of sour cream for a great soup to warm a cold night.

Ingredients:

• 8 oz. ground chicken or turkey
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups milk
• 1 can cream of chicken soup
• 1 can corn with sweet peppers
• 1 medium tomato, chopped
• 1 can diced green chile peppers
• 2 tbsp parsley
• 1/2 tsp red pepper
• 1 cup Monterey Jack cheese

Preparation:

1. Cook chicken/turkey, onion, and garlic.
2. Stir in milk, soup, corn, tomato, chile peppers, parsley, red pepper. Bring to a boil, reduce heat, simmer uncovered for 5 minutes.
3. Add cheese. Cook and stir until cheese is melted.

Serves: 4

Apricot-Glazed Beef Tenderloin

Ingredients:

• 1 tbsp butter
• 4 (4-ounce) beef tenderloin steaks, trimmed (about one inch thick)
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/2 cup apricot preserves
• 2 tbsp water

Preparation:

1. Melt butter in a large nonstick skillet over medium-high heat.
2. While butter melts, sprinkle steaks evenly with cumin, pepper, and salt. Cook steaks in melted butter 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm. Reduce heat to medium.
3. Stir preserves and 2 tbsp water into drippings, scraping pan to loosen browned bits. Cook, stirring constantly, over medium heat 1 minute or until bubbly.
4. Place 1 steak on each of 4 plates. Spoon sauce evenly over steaks. Yield: 4 servings (serving size: 1 steak and 2 tbsp sauce).

Courtesy Cooking Light: Fresh Food Superfast

Chicken Shawarma

Ingredients:

CHICKEN

1 lb. chicken, cut into strips

2 tbsp fresh lemon juice

1 tsp. curry powder

2 tsp. olive oil

3/4 tsp. salt

1/2 tsp. ground cumin

3 garlic cloves, minced

SAUCE

1/2 cup reduced fat Greek yogurt

2 tbsp. tahini

2 tsp. fresh lemon juice

1/4 tsp. salt

1 garlic clove, minced

REMAINING INGREDIENTS

4 6-inch pitas

1 cup chopped Romaine lettuce

8 1/4 inch tomato slices

Preparation:

1. Preheat grill to medium-high heat

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients, stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 12-inch skewers. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side until done.

5. Place pitas on grill rack. Grill on each side until lightly toasted. Place 1 pita on each of 4 plates, top with lettuce and tomato slices. Top each with chicken and drizzle 2 tbsp sauce on each.

Sweet and Spicy Chili Pork Chops

Chili paste is a fiery sauce made of dried crushed red pepper seasoned with garlic. Use a light hand when adding this ingredient. This sauce thickens almost immediately when added to the hot skillet; turn the chops over in it until they are nicely glazed.

Ingredients:

• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops
• 1 tbsp brown sugar
• 2 tbsp lower-sodium soy sauce
• 2 tbsp chile paste with garlic
• 1 tbsp hoisin sauce
• 2 tsp rice vinegar
• 1/4 cup diagonally sliced green onions

Preparation:

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side. Remove pan from heat; let pork stand 30 seconds.
2. While pork cooks, combine brown sugar and next 4 ingredients in a small bowl. Add sauce to pork, scraping pan to loosen browned bits. Turn pork over in sauce to coat. Sprinkle with green onions. Yield: 4 servings (serving size: 1 pork chop, about 2 1/2 tbsp sauce, and 1 tbsp green onions).

Courtesy Cooking Light: Fresh Food Superfast