Weight Watchers Nutty Butter Orange Pork Chops 6 Points Recipes

WEIGHT WATCHERS NUTTY BUTTER ORANGE PORK CHOPS 6 POINTS

Steps:

• 1. Lightly season chops with salt and pepper and arrange on rack of broiler pan coated with non-stick spray.
• 2. Peel and segment oranges over bowl to catch juice. Set orange segments aside.
• 3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange.
• 4. Mix cornstarch with orange juice. In small saucepan, combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly.
• 5. Remove from heat.
• 6. Meanwhile, preheat broiler and broil chops on one side until lightly browned.
• 7. Turn and spread each chop with 1 teaspoon peanut butter. Broil.
• 8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange decoratively over chops.
• 9. Replace briefly under broiler just to heat oranges.
• 10. Arrange chops on heated serving platter and garnish with ribbons of orange rind.

PORK SCALOPPINE - 6 WEIGHT WATCHERS POINTS

Steps:

• Heat the butter and oil in a large nonstick skillet over medium heat.
• Season the 10 pork cutlets with 2 tsp of the salt and pepper.
• Cook the cutlets until lightly browned and cooked through, about 1 min per side or until tender.
• Remove from pan.
• Set aside 4 cutlets and keep warm, and save the other 6 for another meal.
• Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon until slightly thickened, about minutes.
• Remove from heat and stir in the lemon juice and the remaining salt.
• Drizzle the meat with the pan juices and sprinkle with the zest.
• Serve with Lemon Asparagus.

CROCK POT ORANGE PORK CHOPS

Steps:

• Using a 5-qt crockpot, place fat in cooker and melt on HIGH.
• Add chops and turn to coat evenly with fat. Place onions on top of the chops.
• Combine remaining ingredients and pour over chops.
• Cook on LOW for 6 to 7 hours.

6 POINTS PLUS - HUNGARIAN STYLE PORK CHOPS WITH BABY SPINACH

Steps:

• Place the pork chops between 2 sheets of wax paper. Pound to 1/4-inch thickness using the smooth side of a meat mallet.
• Season chops with salt & pepper.
• Spray large nonstick skillet with nonstick spray, and set over medium-high heat.
• Add chops and cook until browned, about 2 min on each side.
• Transfer to plate and keep warm.
• Add broth to skillet, scraping up any browned bits from the bottom of the pan.
• Stir in onion powder and spinach.
• Reduce heat and simmer, covered, about 1 minute.
• Stir in cream and paprika; cook until heated through, about 30 seconds (do not let boil).
• Slip the pork chops and any accumlutated juices into the sauce, stirring well until blended.
• 6 Points plus yields 1 chop and 1/3 cup sauce with spinach. Yields 4 points on old WW points plan.

6 POINTS PLUS - PORK CHOPS WITH CREMINI MUSHROOMS

Steps:

• Sprinkle the pork chops with salt and pepper.
• Spray large nonstick skillet with spray and place over medium-high heat.
• Add pork and cook until browned, about 2 min on each side.
• Combine soup, water, carrots, mushrooms, worcestershire sauce, oregano, and thyme in a 5-6 quart slow cooker. Mix well.
• Place pork chops on top of the vegetables mixture.
• Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low).
• 6 Points plus yields 1 pork chop and 1/2 cup vegetables. 5 Points on previous points program.