Heart Healthy – Pork Chops with Mustard Cream Sauce

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We hear a lot today about comfort food; but is it possible to have Heart-Healthy Comfort Food?  Yes It Is!  We begin the second half of my series on heart-healthy food with today’s selection.

Using fat-free half-and-half gives this dish a creamy, rich flavor that fat-free milk can’t. Sprinkle the finished dish with chopped fresh parsley, if desired.

Ingredients

4 (4-ounce) boneless center-cut loin pork chops (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2/3 cup fat-free half-and-half
1 tablespoon Dijon mustard
2 teaspoons lemon juice
Chopped fresh parsley (optional)

Preparation

1. Sprinkle both sides of pork with salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm.

3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley, if desired.

Serve with: Roasted Potato Wedges

Tuscan al Fresco – Main Course

ARISTA ALLA FIORENTINA – FLORENTINE ROAST PORK

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Arista derives from the Greek word aristos, meaning “best”. According to tradition, some Greek clergymen which visited Florence in 1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it “aristos” or very good. The dish has been called this ever since then. Arista is equally good served warm or cold.

Ingredients:

  • 1 kg boneless center-cut pork loin roast (about 2 pounds)
  • 3 tsp chopped fresh rosemary
  • 3 large cloves of garlic, minced
  • ½ tsp salt and ½ tsp ground black pepper
  • cooking string
  • 2 tbsp olive oil

Preparation:

  1. Mix together the rosemary, garlic, salt and pepper. Make deep cuts into the pork roast, stuff the incisions with the garlic mixture and spread any remaining mixture over the entire surface of the meat.
  2. It is recommended you tie the roast with some cooking string in order to maintain its neat, compact shape and ensure even cooking; if it is a single-piece roast, then the tying is optional. Pour the oil into a large enough saucepan and heat over a medium flame. Add the pork roast and roll it around until you’ve browned the piece on all sides. Now place the roast on a baking dish (the dish/pan should not be too big otherwise the juices will dry out before you can use them) and place it into the oven to cook at about 350 °F (180°C) for about an hour and a half. Check the roast periodically and baste with the pan juices, rolling the roast around every once in a while.
  3. If you have a meat thermometer, the roast is done once the thickest part of the roast has reached 150-155 °F. Since we don’t have one, our method is to make a hole in the thickest part of the roast with a long thin metal toothpick and remove it; the roast is done when no pink liquid comes out of the hole.
  4. Remove the roast to a cutting board, cover loosely with alumnimum foil and let stand for 15 minutes. Slice the meat and serve with the pan juices.

Buon appetito!

 

Peppered Pork Tenderloin With Cherry Salsa

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The Fall flavors are making their seasonal return, which means it is time to get cozy in the kitchen with comforting and hearty autumn dinners. This selection is sure to put smiles on the faces of your guests.
 
Ingredients:
 
3/4 lb dark sweet cherries, pitted and chopped (about 1 1/2 cup)
3 teaspoons fresh lime juice
1/2 teaspoon freshly grated lime zest
2 tablespoon finely chopped red onion
1 1/2 teaspoon finely chopped seeded fresh jalapeño chili
1 1/2 teaspoons finely chopped fresh coriander
1 1/2 lb pork tenderloin, trimmed of excess fat
2 tablespoons crushed black peppercorns
2 tablespoon olive oil
 
Preparation:
 
Preheat oven to 425ºF.
In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155ºF, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.

Scaloppine di maiale all’arancia

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“I Love Italian Food!

I Love To Cook Italian Food Almost As Much As I Love To Eat It!”     -Lynnie

This is a Pork recipe I found just for you.  Buon Appetito!

Pork Scaloppine With Orange And Lentils

Ingredients:

  • 3 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 large shallots, thinly sliced
  • 3/4 cup lentils
  • 1 bay leaf
  • 1 1/4 pounds pork tenderloin
  • 2 navel oranges
  • Fine sea salt
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper

Preparation:

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots, reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add lentils and bay leaf; stir to combine. Add water to cover lentils by 1 inch. Bring to a gentle simmer and cook, stirring occasionally and adding water as necessary to keep lentils covered, until tender, about 35 minutes.

Meanwhile, cut pork on the bias into 1/2-inch-thick pieces. Between sheets of plastic wrap, gently pound pieces with
a rolling pin to make 1/4-inch-thick cutlets.

Zest 1 orange; set aside zest. Using a sharp paring knife, cut peel and white pith from both oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can; place sections in a bowl. Squeeze juice from membranes into a second bowl.

When lentils are tender, remove from heat and cover to keep warm.

Season pork with salt. Heat butter and remaining tablespoon oil in large heavy skillet over medium-high heat, until foam subsides. Cook pork in batches (without crowding) until golden brown, about 2 minutes per side.

Drain any liquid from lentils; remove and discard bay leaf, then stir in reserved orange juice, 3/4 teaspoon salt and generous pinch pepper.

Spoon lentils onto serving plates; top with pork and orange sections. Drizzle with oil, sprinkle with pepper and garnish with zest.