1 teaspoon olive oil
4 lean boneless pork chops; trimmed
4 cup no-yolk egg noodles
1 diced red or green bell peppers for garnish
1/4 cup dry sherry or apple juice
2 tablespoon firmly packed dark brown sugar
2 tablespoon soy sauce
1/4 teaspoon crushed hot red pepper flakes
2 teaspoon cornstarch
2 tablespoon water
1.. To prepare the sauce, in a small bowl, combine sherry, brown sugar, soy
sauce and hot red pepper flakes. Set aside.
2.. In a large nonstick skillet, heat oil over medium high heat. Add chops;
cook until browned, about 2 minutes each side.
3.. Pour the sauce over chops. Reduce heat to low; cover and simmer until
cooked through, about 10 minutes. Add water, if needed, to keep sauce from
cooking down too much.
4.. While chops are simmering, cook the noodles according to package
directions, but do not add salt. Drain well and place on serving plates.
5.. Using tongs, place pork chops over noodles; cover to keep warm. In a
small bowl, combine cornstarch and water; stir into sauce in skillet. Cook
over medium heat until thickented, about 1 to 2 minutes. Pour sauce over
chops. Garnish with bell pepper and serve.
Source: Healthy Meals in Minutes
Fried Spare Ribs With Honey
1 1/4 lb pork ribs, trimmed
3/4 cup sugar
1/2 cup vinegar
5 tablespoon soy sauce
3 tablespoon sherry
4 cup cooking oil
Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
for at least one hour.
Heat the oil in a large wok. Add the ribs and
fryfor 5 minutes or until golden brown. Turn off heat and allow to continue
cooking an additional 4 minutes. Remove, drain, and serve. The sweet
sauce,what we call honey, is our special touch. The ribs, if prepared
perfectly, will be crisp on the outside, sweet and tender on the inside.
Makes 4 servings.
Ham And Potato Skillet
1/2 lb ground fully cooked ham
2 cup chopped potatoes
1/2 cup chopped onion
1/4 teaspoon dried thyme, crushed
1 tablespoon grated parmesan cheese
1 cup sliced celery
1 cup fresh or frz cut green beans
1/2 cup water
1/8 teaspoon pepper
Spray a large skillet with Pam. In the skillet cook ham, celery, and
onion till vegetables are tender.
Stir in potatoes; fresh green beans if using them; water; thyme; and
pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
till potatoes are tender and most of the liquid is absorbed. If using
frozen green beans, add to ham and potato mixture the last 7 minutes of
To serve, sprinkle with Parmesan cheese.
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
Yield: 3 servings
Spinach-Stuffed Pork Roast
1 1/3 lb Boneless pork roast, rolled and tied
1/50 cup Chopped fresh mushrooms
1/50 cup Chopped onion
1/50 cup Chopped red pepper
1/4 tbsp Vegetable oil
2 2/3 oz Package of frozen chopped spinach, thawed
1/4 cup Soft bread crumbs
1/8 tsp Garlic pepper
Untie roast and set aside.
For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender.
Stir in remaining ingredients.
Spread stuffing over one loin to within one inch of edges.
Top with remaining loin.
Tie securely with string.
Place roast in shallow roasting pan.
Roast in a 350°F. oven for 1 to 1 1/2 hours, until meat thermometer registers 155 to 160 degrees F.
Remove from oven; let stand 10 minutes before slicing to serve.
Preparation Time: 15 minutes,Cooking Time: 90 minutes
Nutrient Information per Three-Ounce Serving:,Calories: 181,Sodium: 118 mg,Protein: 26 gm,Cholesterol: 66 mg, Fat: 7 gm
Courtesy of National Pork Producers Council
Peppered Pork Tenderloin
1 whole Pork tenderloin, about one pound
2 tsp Lemon pepper
1/2 tsp Cayenne (red pepper) OR pepper blend seasoning
1. Rub tenderloin all over with combined peppers; place in shallow roasting pan and roast in 425°F. oven for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 155°-160°F.
2. Let roast rest for 5 minutes before slicing to serve.
Approximate Nutrient Information per Three-ounce Serving:, Calories: 140, Sodium: 250mg, Protein: 24g, Cholesterol: 75mg, Fat: 4.1g, Sat. Fat: 1.5g
Courtesy of National Pork Producers Council.
Simple, Slow-Roasted Pork Shoulder
oil or unsalted butter for coating
1 pork shoulder, 4-to-5 lb
freshly ground pepper
1 dash of crushed rosemary
Slow roasting results in tender, juicy pork.
Turkey, lamb, beef or veal can be roasted similarly. Preheat oven to
350°F. Oil or butter pork all over. Season fatty outer
layer with salt and pepper. Place pork on a roasting
rack in a pan. Place pan in center of preheated oven and roast,
uncovered. Roast for 30 minutes per pound or until the internal
temperature at the thickest point reaches 155°F.
(Note: Trichinoisis is destroyed when the
internal temperature reaches 139°F for a period of 10 minutes.) Remove
from oven. Cover loosely with foil and allow to "rest" for at least 15
minutes before carving.
Preheat oven broiler. Position oven rack to about 4 inches from heat source. Brush kabobs with oil and oregano. Sprinkle with salt. Arrange kabobs on rack of broiler-pan. Broil 10 minutes or until cooked to desired state; turn after 10 minutes.
Marinated Pork Loin Roast
3-4 lb. boneless pork loin roast
1 tsp. dry mustard
1/2 tsp. onion powder
1/2 c. apple juice
1 tsp. basil
1/2 c. soy sauce
Combine all ingredients except pork roast in small bowl. Place roast in large plastic bag; pour sauce over roast. Press air out; close top securely. Marinate 2 hours or more turning meat over occasionally. Remove roast from bag, reserve marinade. Place roast on rack in shallow roasting pan. Roast in 325 degree oven 2-2 1/2 hours. Brush roast with reserved marinade every 10 minutes during last 1/2 hour of cooking time. Heat and serve remaining marinade with pork.
Pork and Water Chestnut Meatballs
Chopped water chestnuts, mixed with ground pork, give these meatballs crunch. You serve them in a sweet-sour sauce with chunk pineapple and green peppers. Keep them hot in a chafing dish; spear them with wooden picks.
1 lb. ground pork
1 (8 oz.) can water chestnuts, drained and finely chopped
1/4 c. minced green onion
1 clove garlic, minced or pressed
1 tsp. salt
1 tsp. cornstarch
1 tbsp. soy sauce
1/3 c. cornstarch to coat meatballs
3/4 c. cooking oil
1 (20 oz.) can chunk pineapple in unsweetened juice
1 tbsp. grated fresh ginger, or 1/2 tsp. ground ginger
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 green pepper, slivered
Tips: To shape meatballs easily, use a #70 ice cream scoop. Dip in cold water between scoops. You can make the meatballs ahead in the sauce, package and freeze them a week or two. Mix together ground pork, water chestnuts, green onions, garlic, egg, salt, 1 teaspoon cornstarch, and soy sauce. Blend well. Shape meat into balls, 1-inch in diameter. Roll in cornstarch. Heat oil in pan. Saute meatballs 10 minutes until browned on both sides; set aside. Drain pineapple juice into saucepan. Stir in ginger, cornstarch, and soy sauce. Bring to boiling, stirring constantly until mixture thickens and becomes clear. Mix in the pineapple and green pepper. Add meatballs and heat through. Keep hot until ready to serve.
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