Spiced Pork Chops with Red Cabbage and Raisins

Copied from Real Simple's website

Ingredients:
-3 tablespoons olive oil
-4 bone-in pork rib chops (about 1 inch thick; 2 pounds total)
-1 teaspoon ground cumin
-kosher salt and black pepper
-1 onion, sliced
-1/2 small head red cabbage, thinly sliced (about 6 cups)
-1/2 cup golden raisins
-1/4 cup red wine vinegar
-1/4 cup chopped fresh dill
-bread (optional)

Directions:
1) Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.
2) Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill. Serve with the pork and bread, if using.

Serves 4
Nutritional Information
Per Serving
Calories 311
Fat 14g
Saturated Fat 3g
Cholesterol 54mg
Sodium 678mg
Protein 23g
Carbohydrate 25g
Fiber 4g

Weight Watchers Points: 7

Roasted Pork with Brussel Sprouts

Copied from Real Simple's website

Ingredients:
-2 tablespoons olive oil
-1 1 pork tenderloin (1 1/4 pounds)
-kosher salt and black pepper
-12 ounces Brussels sprouts, thinly sliced
-1/4 cup dried apricots, chopped
-2 tablespoons roasted unsalted almonds, chopped

Directions:
1) Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes. Let rest before slicing.
2) Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. Serve with the pork.

Serves 4
Nutritional Information
Per Serving
Calories 313
Fat 14g
Saturated Fat 3g
Cholesterol 84mg
Sodium 560mg
Protein 34g
Carbohydrate 13g
Fiber 4g

Weight Watchers Points: 7

Pork Chops with Mustard Sauce

Copied from Real Simple's website

Ingredients:
-3 tablespoons olive oil
-4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
-Kosher salt and black pepper
-2 shallots, finely chopped
-3/4 cup dry white wine
-2 tablespoons heavy cream
-1 tablespoon Dijon mustard
-1 tablespoon chopped fresh tarragon
-1 small head frisee, torn into pieces (about 4 cups) (I couldn't find frisee, so I just used other greens)
-1 lemon, cut into wedges

Directions:
1) Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
2) Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining oil and serve with the lemon wedges.

Serves 4
Nutritional Information
Per Serving
Calories 364
Fat 19g
Saturated Fat 6g
Cholesterol 108mg
Sodium 357mg
Protein 37g
Carbohydrate 6g
Fiber 2g

Weight Watchers Points: 8

Pork Tenderloin with Cabbage and Apple Slaw

Copied from Real Simple's website

Ingredients:
-3 tablespoons olive oil
-2 pork tenderloins (1 1/4 pounds total)
-Kosher salt and black pepper
-2 tablespoons rice vinegar
-1 tablespoon honey
-1 small Napa cabbage (about 1 pound)—quartered, cored, and thinly sliced
-1 crisp red apple (such as Gala or Fuji), cut into thin wedges
-1/4 cup fresh cilantro

Directions:
1) Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2) Transfer the skillet to oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
3) Meanwhile, in a large bowl, combine the vinegar, honey, the remaining 2 tablespoons of oil, and 1⁄4 teaspoon each salt and pepper. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.

Serves 4

Nutritional Information
Per Serving
Calories 321
Calories from Fat 42%
Fat 15g
Saturated Fat 3g
Cholesterol 84mg
Sodium 436mg
Protein 32g
Carbohydrate 12g
Fiber 2g
Sugar 9g

Weight Watchers Points: 7