Boneless Pork Chops

A recent study has been published about the benefits of gastrointestinal surgery in treating type 2 diabetes. The study suggests that this invasive procedure on obese people has nearly an immediate effect of controlling blood sugar and therefore reducing and sometimes eliminating the need for drugs including insulin. Seems to me that this is lighting a candle with a blow torch. What the study reiterates is that the chief cause of diabetes is severe weight gain.

I hope leaders in the health care field notice this study for what it’s worth and step up efforts to curtail obesity before it kills more people. This should send a reverberant warning throughout the hallways of government and healthcare that this is a serious and expensive problem that needs immediate and severe action.

There are many things that those of us who care about this issue can do. You can write your congress person, talk to your doctor and set an example. One of my favorite and simple tasks is to teach someone to cook. If one cooks for themselves they are a lot less likely to eat processed food that has empty calories and lots of added sugar and salt. They are also going to be much more likely to exhibit portion control and eat fresh food. They are also much less likely to drink large sugary drinks that tend to be served at fast food restaurants but not consumed in the same amounts at home.

Today’s recipe is for a lean meat dish that does something really important. It cuts down on the amount of meat eaten without the person eating it thinking they are getting less. Because you pound it thin it fills the plate, making you feel like you are getting a full portion even though you are probably only eating 2 ounces of meat. It also achieves two other important goals: it’s quick and  inexpensive.

Serves 2


  • 2 Thin, Boneless Pork Chops
  • 1 Tablespoon Fresh Rosemary, finely chopped
  • Bread Crumbs
  • Salt and Pepper
  • Olive Oil
  • Lemon


  • Chef’s Knife
  • Heavy Object for Pounding
  • Shallow Bowl
  • Sauté Pan
  1. Cover the pork chops with a plastic wrap or bag on a solid surface.
  2. With a heavy object such as a rolling pin, pound the pork chops until they are about twice as thin. They actually make a device for this if you are so inclined toward gadgets and tools.
  3. Salt, pepper and sprinkle the rosemary on both sides of the chop.
  4. Pour about 1/2 inch of bread crumbs in a shallow bowl.
  5. Dredge the chops through the crumbs on both sides.
  6. Heat a thin layer of olive oil in a pan.
  7. Add the chops to the hot pan. They should get crispy on both sides in a couple of minutes. Make sure you cook them completely through, but this will not take long at all.
  8. Turn the flame off and squeeze a splash of lemon on each.
Serve with a simple salad and your choice of vegetable. This is simple, delicious and just the right amount.

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