Wednesday, February 13, 2013


It would be fair to say that fitness has not been a priority for me.  I’ve been too “busy” to work out for the last couple of years.  Well I just had another birthday, and I’m no longer a spring chicken.  Body parts that once sat in one place, now sit in another.  It must happen gradually, but it seems that one morning I looked in the mirror and all of a sudden my butt had disappeared into the back of my thighs.  And my arms…I stare at them and wonder when my grandma’s arms got on to my body.  

Well no more!  It’s time to take action!  Thanks to Groupon, I just started yoga with my friend Laura; and we just took our first class!  I am tired and sore, and quite sure that I will only get more tired and sore, but I wear that like a badge of honor.  

Now don’t start getting any funny ideas about me running marathons or participating in triathlons; I can almost guarantee you that ain’t happening.  My goal is just to begin wearing capped sleeved shirts once more…that’s it.

So you’re wondering if I’m all about getting into shape, why the pork dish.  Well pork can be lean depending on the cut that you buy.  If you see a bunch of fat like on bacon, it’s not lean.  If you see little fat like on a pork tenderloin, then it’s lean.  Yes there is cream in this recipe as well, but it works out to only 1 tablespoon of cream per person; that’s nothing for what it brings to the party.  Serve it with baby lima beans and corn, along with some steamed rice and you have a healthy meal in less than 30 minutes.  Buon Appetito!

Here’s what you do.

Season both sides of the pork with salt and pepper, and then dredge it in flour.

Brown both sides of the pork in a little oil over medium high heat.

Add the chicken stock and tomatillo salsa to the skillet.  Bring it up to a simmer.

Then put a cover on the skillet and turn the heat down to medium low.  Cook for about 15 minutes.  I use this sheet pan to cover my skillet; fancy I know.

Remove the pork to a serving platter and keep it warm.  Turn the heat back up to medium high.  Add the heavy cream to the liquid in the skillet, and simmer until the sauce is the consistency that you like.  This takes 2 to 5 minutes.

I served Pork Chops in Tomatillo Sauce with white rice and baby lima beans with corn.


Serves 4
1 ½           lbs.         Pork sirloin cutlets, or thin cut pork chops
      Salt and Pepper
½             cup         Flour
2              Tbsp.       Canola oil
1              cup         Chicken stock, low or no sodium
1              cup         Tomatillo Salsa
¼             cup         Heavy cream

  1.        Season both sides of the pork with salt and pepper.
  2.       Dredge the pork in the flour, shaking off any excess flour.
  3.       Heat the oil a large skillet over medium high. 
  4.       Add the pork to the hot skillet and brown the pork on both sides.
  5.       Add the chicken stock and tomatillo salsa to the skillet with the browned pork.  Bring the liquid up to a simmer and then cover the skillet.  Turn the heat down to medium low.  Allow to simmer for 15 minutes.
  6.       Remove the pork to a serving platter, cover and keep warm.
  7.       Turn the heat back up to medium high.  Add the heavy cream and simmer until the sauce is thickened to the consistency that you like.

Serve with rice or mashed potatoes.


  1. Hi Kari, your pork chop look really good. Love the yummy sauce.

    Happy valentine's day to you.

  2. Hi Kari,
    your post is so well written and made me smile :)
    Never tried pork chops in tomatillo sauce, but it looks so tasty that I'll prepare it soon!

  3. Your recipes look delicious and the tutorial on how to make them are fabulous! I would love to have you share this and any other projects that you may have over at my new Pinterest Power Party!