Fruit complements pork chops
Pork is leaner today than it was a decade ago, which is good news for people eating healthier diets. The downside, however, is that today’s pork can be dry, especially when overcooked. To help keep pork moist and flavorful, add fruit during the cooking process.
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Slow Cooker Lemon Pork Chops
4 bone-in pork chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a slow cooker; sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low until meat juices run clear, about 6 hours. Makes 4 servings.
Pork is leaner today than it was a decade ago, which is good news for people eating healthier diets. The downside, however, is that today’s pork can be dry, especially when overcooked. To help keep pork moist and flavorful, add fruit during the cooking process.
- - - - -
Slow Cooker Lemon Pork Chops
4 bone-in pork chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a slow cooker; sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low until meat juices run clear, about 6 hours. Makes 4 servings.
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Pork Chops with Onions and Apples
2 teaspoons coarsely ground pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
4 bone-in center-cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 tablespoons butter or margarine
2 tablespoons brown sugar
In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat until juices run clear, about 7 to 9 minutes. For best results, cook until a meat thermometer reads 160 degrees.
Meanwhile, in a skillet, sauté onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops. Makes 4 servings.
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Cranberry Pork Chops
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Water as needed
In a skillet, brown chops slowly in oil; drain. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out. Makes 6 servings.
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Pantry Pointers
When cooking pork chops, remember that boneless chops cook faster than those with the bone still in.
If you plan to keep uncooked pork longer than a couple of days, store it in the freezer. When wrapped properly, pork chops will keep in the freezer for 4 to 6 months.
Before juicing a lemon or lime, heat it in the microwave oven for 10 to 20 seconds. This helps the fruit put out more juice.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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