Slow Cooker Pork Roast with Sauerkraut
Pork Chops Stuffed with Spinach and Feta Cheese
Pork Chops Marinated in Lime and Garlic

Slow Cooker Pork Roast with Sauerkraut 

2 ½ lb. boneless pork loin roast 

1 15oz, sauerkraut, drained 

1 medium onion, sliced 

½ cup brown sugar 

½ cup apple juice 

½ Tbsp. ground cinnamon 

½ Tbsp. caraway seed 

Place the pork loin roast in the slow cooker and place the sauerkraut over the top of the pork roast.  Top the sauerkraut and pork roast with the sliced onion.  Sprinkle the cinnamon and carraway seeds over the roast and then top with the brown sugar.  Pour the apple juice over everything.  Cover the slow cooker and cook the roast on high for 4 hours or on low for 7-8 hours. 

Recipe makes 10 servings  Estimated WW Smart points 7 per serving 

Pork Chops Stuffed with Spinach and Feta Cheese 

1 lb. boneless center-cut loin pork chops, trimmed of fat (4 pork chops 4 ounces each) 

5 sun-dried tomatoes (packed without oil), diced 

1 10 oz. package frozen chopped spinach 

1 oz. (1/4 cup) fat-free crumbled feta cheese 

1 ½ oz. (3 Tbsp.) fat-free cream cheese 

½ teas. grated lemon rind 

2 Tbsp. lemon juice 

2 teas. Dijon mustard 

4 cloves garlic, minced 

¼ teas. dried oregano 

½ teas. salt 

¼ teas. black pepper 

Thaw the chopped spinach, drain and squeeze out the excess liquid.  Place a large nonstick skillet over medium-high heat.  Spray the skillet with cooking spray. Place half of the minced garlic cloves in the skillet and sauté for 1 minute.  Add one-quarter teaspoon of salt and one-eight teaspoon of pepper together with the diced sun-dried tomatoes and chopped spinach.  Sauté  this mixture until the moisture evaporates.  Remove skillet from heat and stir in the feta cheese, cream cheese and lemon rind.  Cut a horizontal slit through the thickest portion of each pork chop to form a pocket.  Stuff each pork chop pocket with one-quarter of this spinach-cheese  mixture.  Sprinkle the remaining one-teaspoon of salt and one-eight teaspoon of pepper over  the chops.  Spray the rack of a broiler pan with cooking spray and place the rack in the pan.  Place the pork chops on the rack in the pan.  In a small bowl combine the remaining minced garlic, lemon juice, Dijon mustard and oregano and stir well.  Brush one-half of the mixture over the pork chops.  Broil the pork chops for 6 minutes. Turn the pork chops over and brush with the remaining garlic mixture over the pork chops  and broil for an additional 2 minutes or until the pork chops are done to your liking. 

Recipe makes 4 servings  Estimated WW Smart points 6 per serving 

Pork Chops Marinated in Lime and Garlic 

1 ½ lbs. very lean boneless pork chops (4 pork chops 6 oz. each) 

4 cloves garlic, crushed 

Juice of ½ lime 

1 teas. lime zest 

½ teas. cumin 

½ teas. chili powder 

½ teas. paprika 

salt and pepper to taste 

Combine the garlic, cumin, chili powder, paprika, lime juice and lime zest in a zip bag and shake well to combine.  Sprinkle the pork chops with salt and pepper and place the pork chops  in the zip bag with the seasonings.  Allow pork chops to marinade for at least 30 minutes in refrigerator.  Spray a broiler pan with cooking spray.  Place the pork chops on the pan and broil for 4-5 minutes on each side until the pork chops are browned and done to your liking.  Pork chops may be grilled instead of broiled.  Grill over medium-high for 4-5 minutes on each side. 

Recipe makes 4 servings  Estimated WW Smart points 5 per serving 

Recipe is Keto Friendly