Category Archives: Pork

Pork, Uncategorized

Grilled Pork Chops with Apricot Mustard Glaze

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INGREDIENTS

  • 1/3 cup apricot preserves
  • 1 teaspoon Gulden’s® Spicy Brown Mustard
  • 1 teaspoon La Choy® Soy Sauce
  • 4 bone-in pork chops, 1/2-inch thick (6 oz each)
  • 2 teaspoons Pure Wesson® Canola Oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

NUTRITION INFORMATION*

Serving Size 4 servings (1 chop each)
Calories 239

DIRECTIONS

  1. Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  2. Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

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Pork, Uncategorized

Pork Tenderloin with Balsamic Onion-Fig Relish

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Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 8 dried Mission figs
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 (8-ounce) container refrigerated prechopped onion

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.
  3. 3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.
  4. 4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.

Cooking Light Fresh Food Fast, Oxmoor House 
2009