Three Delicious and Healthful Pork Chop Recipes

Pork is one of those wonderfully delicious, versatile, and inexpensive meats that lends itself to all kinds of new and interesting flavors. Pork dinners go beyond the cracker-crusted loins and soggy barbecue sandwiches. Here are three delicious and health-promoting pork recipes that you might not have seen before.

Teriyaki Pork Chops with Blueberry-Ginger Relish

Loaded with flavor and full of things that are very good for you, these pork chops
make a great way to reinvent the pork chop. Take a few minutes in the morning so
that your pork spends the day marinating – you won’t regret the extra 5 minutes it
takes.

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

Marinade

3 tbsp soy sauce
2 tbsp dry sherry
2 cloves garlic, crushed
1 tsp brown sugar
1/4 tsp crushed red pepper

Teriyaki Pork Chops With Blueberry Ginger Relish

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tbsp chopped fresh cilantro
1 tbsp lime juice
1 tsp minced fresh ginger
1/4 tsp salt

Place the pork chops in a large resealable bag. Whisk the marinade ingredients
together and add to the bag. Seal the bag, turn it to coat the pork chops, and put it in
the fridge for at least 2 hours, though no longer than 24 hours. Prepare the relish by
combining the relish ingredients about 20 minutes before the chops will be grilled.
Preheat the grill to high and grill the chops for 3-5 minutes per side, brushing some
of the excess marinade on to each side right before grilling to enhance the flavor.

Spicy Grilled Pork Chops

Here’s another grilled pork chop recipe that you don’t want to miss. This also cooks
up well indoors on a grill pan or skillet.

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

Marinade

1/4 cup lime juice
1 tbsp chili powder
1 tbsp olive oil
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp bottled hot pepper sauce
1/4 tsp salt

Sliced mango and/or fresh chile peppers (optional)

Combine the marinade ingredients in a bowl. Place the chops in a large resealable
bag and add the marinade. Marinate in the fridge for 4-24 hours. Grill over medium
for 11 to 14 minutes, until the juices run clear and the internal temperature is 165
degrees. Garnish with the mango or chili peppers, if desired, though these chops are
not lacking in flavor.

Spicy Grilled Pork Chops

Pork Chops Stuffed with Feta and Spinach

These pork chops are a yummy Greek-tinged inspiration that you won’t want to
miss. Stuffing the chops makes this recipe a nice departure from the standard dinner
fare, and they’re loaded with flavor without being fussy and complicated. Impress
your family and friends with these, the next time you feel like showing off.

4 garlic cloves, minced and divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (about an ounce) crumbled feta cheese
3 tbsp (about 1 1/2 ounces) cream cheese
1/2 tsp grated lemon rind
4 boneless center-cut loin pork chops, trimmed
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/4 tsp dried oregano

Preheat your broiler. Heat some oil in a large skillet and saute the two garlic
cloves for about a minute. Add half the salt, half the pepper and all the tomatoes
and spinach, and cook until the juices are mostly dried up. Remove from heat and
stir in the cheese and lemon rind. Now it’s time to get fancy: cut a horizontal slip
into the thickest side of the pork chop and stuff a fourth of the spinach mixture
into the pocket. Sprinkle the remaining salt and pepper over the top of the chops
and place the chops on a rack for a roasting pan. Mix up the lemon juice, mustard,
and oregano and brush half the mixture onto the tops of the pork. Put the rack
into the pan and broil the chops for 6 minutes. Turn the chops over, brush with
the remaining lemon juice mixture, and broil another 2 minutes or until done.

Pork Chops Stuffed With Feta and Spinach


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