Cooking

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.

Penne With Chicken, Peas, and Asparagus

Filed Under: Cooking

Penne With Chicken, Peas, and Asparagus

  • 2 1/2 cups uncooked penne pasta
  • 1/2 cup low-salt chicken broth
  • 1 cup frozen green peas (thawed and divided)
  • 1 Tbs olive oil
  • 1 clove garlic (minced)
  • 1 1/2 cups diagonally sliced asparagus ((1/2-inch))
  • 3/4 lb skinned boned chicken breasts (cut into 1/2-inch pieces)
  • 1/2 tsp salt
  • 1/4 cup grated Romano or Parmesan cheese
  • 1/2 tsp pepper
  1. Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.
  2. Drain in a colander; set aside.
  3. Place the broth and 1/2 cup peas in a blender; process until smooth. Set aside.
  4. Heat oil in pan over medium-high heat. Add garlic; saute 30 seconds. Add asparagus and chicken; saute 4 minutes or until chicken is done. Add pea puree, remaining peas, and salt; stir well. Stir in pasta; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat. Add cheese and pepper; toss well. Yield: 4 servings (serving size: 1-1/2 cups).