Team Ham

Rhubarb is a great refreshing taste to add to pork. If you aren’t familiar with rhubarb, it is time to get acquainted. This Roast Pork with Onion Rhubarb Sauce is perfect for your family meals or for entertaining guests.

ROAST PORK WITH ONION-RHUBARB SAUCE

4 tsp extra-virgin olive oil, divided

1 1/2 tsp ground coriander

1 tsp salt, divided

1/4 tsp freshly ground pepper

1 to 1 1/4 lb pork tenderloin, trimmed of excess fat

1 large sweet onion, sliced

2-4 tbsp water

2 cups diced rhubarb

1/4 cup red-wine vinegar

2 tbsp Splenda brown-sugar blend

1/4 cup fresh chives, minced

Preheat oven to 450 degrees. Mix together in a small bowl: 1 tsp of the oil, coriander, 1/2 tsp of the salt, and pepper. Rub the mixture into the meat. Over med-high heat, heat 1 tsp of the oil in a large ovenproof skillet. Add the meat and cook, turning occasionally, until browned on all sides, approx. 5 minutes. Transfer to the oven and cook until pork reaches an internal temperature of 145-150 degrees. Remove from oven and let set for 5-10 minutes before slicing.

To make the sauce: Heat remaining oil in a large nonstick skillet over medium heat. Add onion and remaining salt; cook, stirring, 7-8 minutes or until onions are browned. Add 2 tablespoons water and continue cooking, stirring often, until the onion is soft. Add more water if needed to prevent burning. Stir in rhubarb, vinegar and Splenda blend. Cook, stirring often, until the rhubarb is broken down, approximately 5-6 minutes. Spoon the sauce over the sliced pork and sprinkle chives over all.

4 servings; 23 g carbs and 23 g protein each

Enjoy!

This recipe for Pineapple-Ginger Pork Chops is quick and easy to prepare.  You can have this dish table ready in half an hour.  The sauce with this dish makes it perfect with rice, also easy and quick to prepare.  Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.  And the clean-up with this easy meal is also easy; easy enough for your family to tackle that chore while you relax!

PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits
1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

Enjoy!

We cooks often get tired of cooking the same old meals and our families often get tired of eating them.  If you are looking for new recipes that are easy and inexpensive, here are a couple that you should try.  These are recipes that are perfect for feeding our families during this time of high unemployment, hour cut-backs, etc. You can make this recipes without “breaking the bank.”  The Amish Hamburger Casserole is baked in a 9 x 13-inch pan making enough for several family members or leftovers.  The Cashew Pork and Broccoli offers a pork alternative to the ground beef.  Both recipes have a bit of oriental flair to them.

AMISH HAMBURGER CASSEROLE

2 lbs ground beef

2 tbsp cooking oil

1 1/2 cups chopped, fresh onion

1 1/2 cups chopped celery

1 can drained bean sprouts

2 cans (10 1/2-oz each) cream of mushroom soup

1 1/2 cups warm water

1/2 cup rice (not instant)

1/4 cup soy sauce

Brown the ground beef in the oil.  Drain excess fat from the beef.  Combine the beef in a large bowl with the other ingredients.  Mix well to combine.  Pour into a 9 x 13-inch baking dish or pan.  Cover and bake at 350 degrees for one hour or until vegetables are tender.

CASHEW PORK WITH BROCCOLI

1 pork tenderloin (approx 12-oz) or 2 (6-oz) tenderloin pork chops

1 tbsp olive oil

1 tsp ground ginger

1 bunch fresh broccoli, trimmed and cut into florets (large ones halved)

8 oz fresh mushrooms, sliced

1 med onion, sliced

2 tbsps soy sauce

1/2 cup water

2 tsps cornstarch

1/2 cup cashews

1 1/2 cups hot cooked rice (brown rice is healthier than white)

Cut meat into small cubes.  In a large heavy skillet, heat the oil over medium-high heat.  Add ginger to the skillet and saute for about 30 seconds.  Add the pork and stir-fry for 3 minutes.  Add broccoli, mushrooms and onion.  Stir-fry for a couple more minutes.  Reduce heat and cover the skillet.  Cook mixture for approximately 3 minutes until the broccoli is crisp tender.  In a small bowl, blend together the soy sauce, water and cornstarch.  Stir cornstarch mixture into skillet and cook, stirring constantly, until liquid is absorbed; about 3 minutes.  Add the cashews and toss lightly.  Cook for about a minute.  Serve immediately over hot rice.

Enjoy!

Lean pork is known as “the other white meat” and is sometimes better for you than chicken. The key with pork is “lean”. Buy some lean chops and prepare a tasty family meal using one or both of these recipes. Choose from Apple-Topped Pork Chops or Baked BBQ Chops each with it’s own unique taste.

APPLE-TOPPED PORK CHOPS

4 boneless pork loin chops

1 tsp canola oil

1/4 cup chicken broth

2 med tart apples, peeled and sliced

1 tbsp butter

1/2 cup plus 2 tbsp unsweetened apple juice, divided

1/4 cup honey

2 tsp cornstarch

In a large nonstick skillet, brown pork on both sides in oil. Place in an 11 x 7-inch baking dish that’s been sprayed with nonstick cooking spray. Add chicken broth to skillet, stirring to loosen browned bits. Pour over chops. Cover and bake at 350 degrees for 20 minutes. Meanwhile, in the same skillet, saute apples in butter for 3 to 4 minutes. Add 1/2 cup apple juice and honey; cook for 1 to 2 minutes. Spoon over meat. Bake, uncovered, for 5 to 10 minutes or until heated through. Remove meat and apples to a serving platter and keep warm, reserving pan juices. In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples.

Yields 4 servings.

BAKED BARBECUE PORK CHOPS

4 (1 lb) boneless pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
1/3 cup water
1/4 cup ketchup
2 tbsp cider vinegar
1/4 tsp celery seed
1/8 tsp ground nutmeg
1 bay leaf

Preheat oven to 350 degrees.

Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.

Enjoy!