Monday, March 14, 2005
Bring new flavor to the same old pork chops
Pork is an excellent choice for dinner because many cuts cook quickly and are lean and nutritious. A three-ounce serving of pork contains a variety of vitamins and minerals, including thiamin, vitamins B6 and B12, niacin and iron. But remember that pork chops are leaner today than they were just a few decades ago, so be careful not to overcook them.
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Glazed Pork Chops
4 bone-in pork loin chops (about 3/4-inch thick)
1/3 cup plus 1 tablespoon cider vinegar, divided
3 tablespoons soy sauce
3 cloves garlic, minced
1-1/2 teaspoons cornstarch
In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer until meat juices run clear, about 8 to 10 minutes.
In a bowl, combine the cornstarch and remaining vinegar and mix until smooth; stir into the skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Makes 4 servings. Per serving: 143 calories, 5 grams fat, 3 grams carbohydrates, and trace fiber.
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Dijon Pork Chops
3 tablespoons Dijon mustard
6 boneless pork loin chops (about 3/4-inch thick)
1/3 cup seasoned bread crumbs
1/8 teaspoon ground black pepper
Preheat oven to 375 degrees; lightly grease a shallow 2-quart baking dish. Spread mustard on both sides of pork chops. Place in baking dish. Combine bread crumbs and pepper; press onto top and sides of chops. Bake uncovered until meat juices run clear and topping is lightly browned, about 20 to 25 minutes. Makes 6 servings. Per serving: 161 calories, 5 grams fat, 5 grams carbohydrates, and trace fiber.
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Pantry Pointers
When selecting pork chops, look for ones that have a good reddish pink color. When you touch them, they should have a firm texture. Avoid pork chops that are pale or feel soft to the touch.
Store leftover cooked pork in the refrigerator for up to five days or in the freezer for up to one month. For longer storage of uncooked pork, wrap meat well or place in a plastic freezer bag and store in the freezer for up to ten months. Thaw frozen pork chops in the refrigerator for eight to ten hours or overnight.
Using a meat thermometer is the only way to know for sure your meat is safe to eat. Pork chops should register 160 degrees on a meat thermometer. Since some cooked pork may have pink or reddish areas even though it is thoroughly cooked, using a meat thermometer also helps prevent overcooking.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com