Crispy Pork Chops with Caramelized Onion Gravy

I feel like 2013 has been one big party so far – especially coming on the tails of the holidays. We rang in the new year with a fun trip and awesome wedding, had a nice long weekend, I celebrated my birthday, and we just enjoyed a fun send-off weekend for the husband before he went back to studying.

So now it’s back to being low-key for a little, which I’m totally okay with. Gives me more time to spend conjuring up recipes – and of course, cooking them!

With Valentine’s Day coming up next week, I figured I’d share a super yummy, easy and healthy recipe that you can share with your special someone. Some people prefer going out to a big fancy romantic dinner for the occasion, but there is nothing better to me than enjoying a nice glass of wine with a delicious homemade dinner in the comfort of your pajamas. I know, I know – I’m such a catch.

This is a great recipe because it’s simple to throw together and pairs great with anything. I paired it with some roasted brussel sprouts and mashed potatoes.

Crispy Pork Chops with Caramelized Onion Gravy (serves 2 / 11 WW pts. per serving)


For the Pork Chops:

2 4-5 oz. lean, center-cut pork chops

2/3 cup whole wheat panko crumbs

1 Tbsp. dried parsley

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. black pepper

2 1/2 Tbsp. white whole wheat flour

1 egg white

1 Tbsp. canola oil

For Gravy:

2 1/2 Tbsp. chopped onion

1 tsp. olive oil

1 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1 Tbsp. chicken broth

1/4 tsp. fresh ground black pepper

1/4 tsp. onion salt

Preheat oven to 350.

Combine bread crumbs, parsley, rosemary, salt and pepper in a shallow dish and mix to combine. In another dish, add flour and in another add your egg white.


Place pork chops between wax paper (we were out – pardon the foil) and using a meat mallet, pound to about 1/8 inch thickness. Season chops with salt and pepper on both sides and dredge in flour, coating lightly. Then dip chops in egg white, shaking off any excess. Then press chops into bread crumb mixture, ensuring a good coating.


Heat 1 Tbsp. canola oil in a skillet on medium-low. Add chops and cook 5-7 minutes before flipping and cooking another 5-7 minutes. Once breading is lightly browned, place chops on a lightly greased baking pan and place in the oven for 10 minutes.

SkilletCooked Chops

While the chops are in the oven, it’s time to start your gravy. Begin by sautéing the chopped onion in the olive oil over medium heat for 3-5 minutes. While the onions are cooking, whisk together flour and milk in a small bowl. Reduce heat on onions to medium-low. Then, add milk mixture to the onions and whisk to combine. This should thicken up pretty quickly. When it does, whisk in chicken broth, pepper and onion salt. 


Distribute gravy between two places and top with your pork chop – and voila, a fancy, delicious meal that will please guys and gals alike for a celebratory occasion!

And who doesn’t like a good reason to celebrate?

Close up

Have a great weekend y’all!

“Fried” Shrimp with Spicy Sauce

I have always been a huge fan of shrimp. It’s so versatile! I mean, all you have to do it watch Forrest Gump to know some of the ways it can be prepared!

My grandparents lived on the coast of Mississippi so we ALWAYS had a lot of shrimp at our disposal. I even got to go on a shrimp boat once and do some of the dirty work. I think I prefer buying it already de-headed and de-veined though!

My absolutely favorite way was when my Mimi made her horseradish-mustard sauce to go with boiled shrimp – which I’d love to share with you – buuuut it’s a family secret.

Don’t worry – I have plenty of others to share with you…like this delicious gem!

“Fried” Shrimp with Spicy Sauce (serves 2)

“Fried” Shrimp

8 oz. pre-cooked shrimp, tails removed

1 Tbsp. white whole wheat flour

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cumin

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper

1 Tbsp. olive oil

Heat oil in a skillet on medium heat.

Mix together flour, salt, pepper, cumin, garlic powder and cayenne in a plastic bag.

Pat shrimp dry and place half in the bag. Shake until coated.

Add to skillet. Repeat with remaining shrimp and add to skillet. You may need to work in batches. Cook shrimp for about 3-4 minutes on each side until golden brown.

Remove and serve with spicy sauce…

Spicy Sauce

3 Tbsp. fat-free mayonnaise

1/2 tsp. Dijon mustard

1/2 tsp. Spicy mustard

1/2 Tbsp. ketchup

2 tsp. apple cider vinegar

1 tsp. cayenne pepper

1 tsp. Cajun seasoning

2 tsp. prepared Horseradish

1 tsp. Tabasco

Mix ingredients together until smooth and refrigerate until ready to use. You can obviously modify the cayenne/Tabasco to appease your taste buds!

Pour sauce over shrimp. Or you can eat it on the side like me…because I don’t like mixing my food until I am good and ready! (We know I also had to disguise the mayonnaise from my self since I am a child – so I made this pretty spicy!) I think if I get over said tantrum, I might invest in some mini hoagies from the grocery store and make this concoction into a Po-Boy!

Tonight, I served this with some homemade cornbread and…wait for it, pimento cheese potato skins! Told you I was going to find another way to use my new-found creation for something delicious – I just added a little fat-free cream cheese to stretch it a bit! Now tell me this doesn’t look like a great low-fat meal…

So make this, kick back with a cold beer and imagine you are near the ocean…or just walk outside if you live anywhere near me and enjoy the 70 degree weather that is happening in FEBRUARY!