Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"For mad scientists who keep brains in jars, here's a tip: why not add a slice of lemon to each jar, for freshness?"
-Jack Handy, Writer

The refrigerator light goes on...

Meyer lemons are less tart and acidic than lemons. You can use regular lemon juice in this recipe but an extra teaspoon of honey will be needed to keep the sauce from being too tangy.

Lemon Juice

I donít use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.

Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.


Pistachio Crusted Pork with Meyer Lemon Sauce

Servings = 2 | Serving size =4 ounces pork with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version or Mashed Parsnips


Serve with Sauteed Spinach or Parmesan Squash. or Herbed Zucchini or Yellow Squash and Onions or Zucchini Salad

3 Tbsp raw shelled pistachios
6 large leaves fresh basil
1/4 tsp salt
2 4 ounce center cut pork chops
spray olive oil
6 Tbsp white wine
1/2 Meyer lemon (juiced)
1 tsp honey
2 tsp unsalted butter

Preheat the oven to 375įF. Place a large skillet in the oven.

Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.

When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.

While the pork is cooking mix together the wine, lemon juice and honey.

Cook the pork for about 12 - 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.

Place the pork on plates and top with the sauce.

Nutrition Facts

Serving size = 4 ounces pork with sauce

Servings = 2


Amount Per Serving

Calories 322 Calories from Fat 143
% Daily Value
Total Fat 16g 25%
    Saturated Fat 6g 28%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 72mg 24%
Sodium 345mg 14%
Total Carbohydrates 9g 3%
    Dietary Fiber 1g 5%
    Sugars 5g
Protein 27g
Vitamin A 5% Vitamin C 14%
Calcium 3% Iron 9%
Vitamin K 7 mcg Potassium 655 mg
Magnesium 46 mg