Cooking

Pork Medallions with Balsamic-Shallot Sauce

Filed Under: Cooking

Pork Medallions with Balsamic-Shallot Sauce

  • 1 pound pork tenderloin — trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • Cooking spray
  • 1/4 cup finely chopped shallots
  • 1 teaspoon butter
  • 1 tablespoon brown sugar
  • 3 tablespoons balsamic vinegar
  1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
  3. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.

Pork Chops with Ginger-Cherry Sauce

Filed Under: Cooking

Pork Chops with Ginger-Cherry Sauce

  • 1 tsp dark sesame oil
  • 4 center-cut boneless pork chops ((4-ounce) trimmed)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup cherry preserves
  • 2 tsp low-sodium soy sauce
  • 1 tsp bottled ground fresh ginger (such as Spice World)
  • 1 tsp seasoned rice vinegar
  1. Heat oil in a nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper; add to pan. Cook 4 minutes on each side; remove pork from pan.
  2. Combine preserves and remaining ingredients in a small bowl. Add preserves mixture to pan; reduce heat, and cook 2 minutes or until slightly thickened, stirring constantly. Return pork to pan; cook 2 minutes or until thoroughly heated.

Pork Chops with Country Gravy

Filed Under: Cooking

Pork Chops with Country Gravy

  • 1/4 cup all-purpose flour (about 1 ounce)
  • 3/4 tsp salt
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rubbed sage
  • 4 4- ounce boneless center-cut loin pork chops (about 3/4 inch thick, (4-ounce))
  • 1 Tbs butter
  • Cooking spray
  • 1 1/2 cups 1% low-fat milk
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
  2. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
  3. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Pork Chops Stuffed with Feta and Spinach

Filed Under: Cooking

Pork Chops Stuffed with Feta and Spinach

  • Cooking spray
  • 4 garlic cloves — minced and divided
  • 1/2 teaspoon salt — divided
  • 1/4 teaspoon freshly ground black pepper — divided
  • 5 sun-dried tomatoes — packed without oil (diced)
  • 10 ounces frozen chopped spinach — thawed (drained, and squeezed dry)
  • 1/4 cup crumbled reduced-fat feta cheese — (1 ounce)
  • 3 tablespoons block-style fat-free cream cheese — (1 1/2 ounces)
  • 1/2 teaspoon grated lemon rind
  • 16 ounces boneless center-cut loin pork chops — trimmed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  1. Preheat broiler.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
  3. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.