Well it's finally friday and the Icky Meatloaf I made last weekend is finally all gone. Yep I managed to eat a whole pan of the stuff one slice at a time in various cominations of lettuce, low carb pasta and force feeding with mayo. Thank heavens that stuff is gone!!

This weekend I am going back to 1 basic thing I know I can fix and get many meals off of. So I'm making crock pot stew with frozen veggies. The only thing I'll change this time is use califlower instead of potatos.

The second thing I am going to try is boneless lemon pork chops I bought a lemon marrinade that is fairly low in carbs. I'm going to try baking them. So can someone tell me what temperature the oven should be and for how long to bake them. The chops are about 1/2 inch thick and again are boneless.

Nothing worse than a whole week of being stuck with something I can't bare to eat... I usually freeze the leftovers for a few months so I don't feel guilty, then give it to the dogs! So, I admire your mental toughness on this one.

Have never eaten a pork chop...is it good? Can't wait to here how this comes out.

I made a pork loin roast this week, and I didn't like it either. I'm putting some of the spicy buffalo dip on it, covering it with mushrooms and baking it for company tonight! Pork is not as heavy as beef, but for some reason, I just don't like it! I keep trying. When I was m.o. I was wild for bacon, but now, not so much.

Anyway, I'll let you know how my buffalo pork roast comes out, and you tell me about your pork chops--between the 2 of us, we may hit a winner!

Hi jas! I admire your persistance. If you want your chops to be tender and not dry, you need to take a few minutes and sear them in a pan first. Put a skillet on medium high temperature and let it heat up for at least two minutes. Be patient. If the marinade is oil based, you don't need to season the skillet before putting the meat in it. If not, swirl about a teaspoon of oil around the skillet and then put the chops in. Cook for one full minute without disturbing them and then lift up a corner of one chop. If it is starting to brown, flip them all to the other side and cook for another minute. It is so worth this effort because searing keeps the juices in the meat.

Then put them in your baking dish and cover them with foil. Bake at 325° for 30 minutes and remove the foil (but don't throw it away). Cook another 15 minutes and remove the pan from the oven and replace the foil cover. Make sure it is tightly covered. Don't touch it for 30 minutes. When you take off the foil after the 30 minutes resting time, the chops are absolutely delicious! I hope you will try it cause it really isn't hard.

Best of luck!

Ooops! One more thing. You will need to put a small amount of liquid in the baking pan. Whether it is a few tablespoons of the marinade or chicken broth.

Thanks for the suggestions Celadon. I didn't see them before making the chops but they still turned out pretty yummy. I had some Lowrey's lemmon pepper marinade so here is what I did. I oiled the bottom of the baking pan then dipped each chop in a small bowl of marinade and put them in the pan. Covered with foil and baked at 350 for 30 min. Took the foil off and baked another 30 min after basting with juices in the pan. Searing them first probably would have kept them a bit more moist but they don't seem terribly dry and I was able to cut the one I ate with a fork only. I took 10 frozen califlower pieces out of the bag and boiled them with a dash of salt and garlic. Mashed them up with some butter and shredded cheddar and just a touch of whipping cream. They were a great sub for mashed potatoes to go with my pork chop. Not one drop of mayo was used to eat the pork chop which is rare for me. I had that really nice satisfied tummy feeling that didn't leave me craving something else a short time later. I have 3 left so today I will have one with brussel sprouts and tomorrow one with mixed veggies. Yippy success in the kitchen for me and the prep was less than 5 min.

jas, this is great! I am glad that you are one of the fortunate people who can actually eat pork still. I can too and I love it. People so overcook pork and I think that has a lot to do with why they can't tolerate it anymore. You will soon be an experience chef in your own kitchen!