Cooking

Pork Chops with Walnuts and Blue Cheese

Filed Under: Cooking

Pork Chops with Walnuts and Blue Cheese

  • 4 4 ounce boneless center-cut pork loin chops
  • 1/4 cup chopped walnuts
  • 1 Tbs canola oil
  • 2 oz Roquefort cheese or similar blue cheese (about 1/2 cup)
  • 2 green onions (chopped)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup water
  1. In heavy skillet over high heat, toss walnuts until they just begin to brown, about 3 minutes. Transfer nuts to a small bowl. Add oil and heat over high heat. Brown chops about 1 minute on each side. Cover pan, reduce heat to low and cook chops 6 minutes, just until cooked through. While chops cook, combine cheese, green onions, and pepper with nuts and mix well. Transfer chops to a platter and return pan to the stove. Pour in water; bring to a boil, scraping up brown bits on bottom of pan. Cook until juices thicken slightly. Pour juice over chops and top with nut mixture.

Pecan-Topped Pumpkin Bread

Filed Under: Cooking

Pecan-Topped Pumpkin Bread

  • 3 1/3 cups all-purpose flour — (about 15 ounces)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 15 ounces pumpkin
  • Cooking spray
  • 1/3 cup chopped pecans
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
  3. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Pork Chops with Maple Mustard Glaze

Filed Under: Cooking

Pork Chops with Maple Mustard Glaze

  • 1 tsp butter
  • 4 boneless pork loin chops ((4-ounce) trimmed)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup fat-free (less-sodium chicken broth)
  • 1/4 cup pure maple syrup
  • 2 Tbs Dijon mustard
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh thyme
  • 2 tsp heavy cream
  1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
  2. Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.

Penne with Pancetta, Spinach, and Buttery Crumb Topping

Filed Under: Cooking

Penne with Pancetta, Spinach, and Buttery Crumb Topping

  • 8 ounces French bread
  • Cooking spray
  • 3/4 cup 3 ounces chopped pancetta
  • 3/4 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3 3/4 cups 2% reduced-fat milk — divided
  • 1/4 cup half-and-half
  • 6 cups chopped fresh spinach
  • 1/2 cup 2 ounces grated fresh Parmigiano-Reggiano cheese
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
  • 1/4 cup butter — melted
  1. Preheat oven to 425°.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
  3. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
  4. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
  5. Bake at 425° for 6 minutes or until crumbs are lightly browned.