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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, January 17, 2012

Hoison Pork and Mushrooms

Makes 4 Servings
1 Serving = 5 PointsPlus™

4 boneless center cut pork chops (@4 oz each), all visible fat removed
8 oz package of sliced mushrooms (I used baby portabello mushrooms)
¼ cup Hoison sauce
minced garlic, to taste
ground black pepper, to taste
olive oil (in a mister, not Pam)

Spray the bottom of a non-stick skillet (I used my electric skillet). Pour in the Hoison sauce. Place the pork chops and mushrooms in skillet. Sprinkle with minced garlic and pepper to your own taste. Cook on medium for @ 20 minutes, turning once, until brownish.

This is one of those recipes where you have to 'eyeball' it.....so I guess it's good I have a picture of it. It's really tasty!!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

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