Cook with Aloha - Pork Chops

PERFECT PORK CHOPS

Attention Pork lovers!! Visit the National Pork Producers Council web site for great information, recipes and lots more. http://www.nppc.org

Pork is such a great meat to cook in so many different ways; roasted, pan fried, broiled or on the barbecue. You must have noticed by now that pork is much leaner than it was years ago and also, the hazzard of trichinosis from undercooked pork does not exist any longer. A slight blush pink in the center is just fine. The internal temperature of grilled pork should be 160 degrees F. If you don't have an instant-read thermometer, here is a timing guide for grilling pork chops:

3/4-inch thick -- 6 to 8 minutes
1-inch thick -- 8 - 10 minutes
1 ½-inch thick -- 12 - 16 minutes

Mustard Grilled Pork Chops with Two-Tomato Salsa

Serves 4

4 boneless pork chops, 3/4-inch thick
1 ½ c diced plum tomatoes
8 sun dried tomato halves, packed in oil, drained and chopped
1/4 c chopped fresh basil (or 1 tablespoon dried basil)
1/4 tsp cayenne pepper
2 Tbsp Dijon style mustard
1 Tbsp honey
1 tsp minced garlic
Fresh basil sprigs

In a medium bowl combine tomatoes, basil and cayenne; set aside. In a small bowl, combine mustard, honey and garlic. Rub mustard mixture all over shops. Place chops on a kettle-style grill directly over medium hot coals. Lower grill hood and grill for 3 - 4 minutes. Turn chops and grill for 3 - 4 additional minutes. Serve with tomato salsa. Garnish with basil sprigs.

Approximate Nutritional Analysis per serving: 238 calories; 25 grams protein; 11 grams fat; 68 mg. Sodium; 70 mg. Cholesterol.

Serve with: grilled polenta, sautéed summer squash, Italian Bread

Recipe by Kurt Wait, of CA - Grand Prize Winner

Pork Chops with Oranges, Green Onions and Coriander

Serves 2

2 boneless pork chops, 3/4-inch thick
Salt and pepper to taste
1 ½ tsp butter
1 medium orange, peeled and sliced
3 green onions, sliced
2/3 c orange juice
1 ½ tsp flour
½ tsp ground coriander
Salt and Pepper to taste

Heat skillet over medium high heat. Brush chops lightly with oil; sprinkle with salt and pepper. Cook for 5 - 6 minutes, turning occasionally, until evenly browned. Remove; keep warm. Melt butter in skillet over medium heat; cook orange slices and green onions in butter until oranges are heated through. Arrange oranges on top of pork chops; keep warm. Stir together remaining ingredients, add to skillet. Cook, stirring constantly, until sauce thickens. Spoon sauce over shops and oranges.

Approximate Nutritional Analysis per serving: 251 calories; 24 g. protein; 10 g. fat; 91 mg. Sodium; 76 mg. Cholesterol.

Serve with: wild rice, broiled tomatoes, garlic toast

Recipe by Joy Smith of CT.