Cooperative Living October 2015 - 38

READER RECIPES
It's National Pork Month, so take a closer look at the significant health
benefits of this traditional, delicious meat. Pork is high in protein - a 3.5ounce
portion contains nearly half the recommended daily allowance -
and a good source of the type of iron that is easily absorbed by the body.
It's also high in thiamine, which contributes to healthy brain function, and
very low in salt - unless you add a lot during cooking! And because
today's pork producers feed a grain-based pellet rather than food scraps,
trichinosis from undercooked pork is virtually nonexistent in our country.
Here are some creative ways to include pork in an upcoming meal.
Pleasing Pork Entrees
SKILLET PORK CHOPS
WITH SAUERKRAUT
Irene Peery of Charlottesville
INGREDIENTS:
4 pork chops, with
or without bones
Salt and pepper, to taste
1 T vegetable oil
1 medium yellow onion,
peeled and chopped
1 Granny Smith apple,
peeled, cored and sliced
16-oz.-bag refrigerated
sauerkraut, rinsed and
drained
2 T light brown sugar
2 T ketchup
½ t caraway seeds, if desired
DIRECTIONS: Sprinkle pork
chops with salt and pepper. In a
large heavy skillet with a lid,
brown chops in 1 T vegetable
oil over medium-high heat.
When browned, but not completely
cooked, remove to a
plate. Add onion and apple
slices to pan and cook until softened
and slightly brown, stirring
frequently to get brown bits off
bottom of pan. Add sauerkraut,
brown sugar and ketchup with
optional seeds. Mix well. Lay
chops on top, cover and cook
over medium heat for 30-45
minutes or until thoroughly
cooked. Uncover and reduce liquid
a bit if needed. Place chops
on a platter and surround with
sauerkraut; serve with mashed
potatoes and a cucumber salad.
36
ROASTED PORK
CHOPS WITH
PEACHES
Linda Jehoich-Lilley
of Farmville
INGREDIENTS:
10-oz.-pkg. couscous
1 T olive oil
4 bone-in chops
(¾ " thick, 2 lbs. total)
Kosher salt and
black pepper
2 peaches,
cut in wedges
1 small red onion,
cut in wedges
3 T white wine vinegar
½ cup fresh basil
DIRECTIONS: Preheat oven
to 400 degrees. Cook couscous
according to package
directions. Meanwhile, heat
olive oil in a large ovenproof
skillet over medium-high heat.
Season pork chops with salt
and pepper. Cook until
browned, 3-5 minutes per
side, and transfer to a plate.
Add the peaches, onion, vinegar
and ¼ t each salt and
pepper to the skillet and
cook, tossing, for one minute.
Return chops to skillet, along
with any accumulated juices.
Transfer to oven and roast
until pork is cooked through
and peaches are tender,
8-10 minutes. Sprinkle with
fresh basil and serve over
couscous.
PORK CHOPS
WITH MELON
Susan Leinberger of Dumfries
INGREDIENTS:
12-oz.-can frozen lemonade
concentrate, thawed
½ cup fresh basil, cut in thin
strips or 2½ T dried basil
¼ cup olive oil
2-lb. pork loin or rib chops,
sliced 1 " thick
¼ honeydew melon, peeled
and cut into 4 wedges
¼ cantaloupe, peeled and
cut into 4 wedges
DIRECTIONS: Combine first three
ingredients and set aside ¾ cup.
Pour remaining marinade into a
large resealable plastic bag, add
pork and turn to coat. Place in
refrigerator for at least 1 hour but
no longer than 2, turning once.
Preheat grill. Drain pork and discard
marinade. Grill, covered, 4-5
inches from medium heat for 12-16
minutes, turning once and brushing
with reserved marinade. Add
melon wedges for the last 3-4 minutes
of grilling, turning and brushing
with marinade 2-3 times. Salt and
pepper to taste before serving.
DOUBLE-DECKER
BBQ SANDWICH
Ruby Cauthorne of Ruther Glen
INGREDIENTS:
8 thin-cut boneless pork chops
1 cup hickory barbecue sauce
1 cup coleslaw
4 kaiser buns
DIRECTIONS: Grill the chops
until the internal temperature
reaches 165 degrees, basting
with 2
⁄3
of the barbecue sauce.
Split the buns in half and toast
on the grill. Spread the toasted
buns with the remaining sauce.
On each bun, stack one chop,
¼ cup slaw, and a second
chop. Serve immediately.
GREAT NORTHERN
BEAN SOUP
Joann Frazier Hensley
of McGaheysville
INGREDIENTS:
4 15.8-oz. cans of Great
Northern Beans, drained
and rinsed
4 cups chicken broth
2 cups cooked ham, diced
(not smoked)
2 cups water
¾ cup grated carrot
1 T finely chopped celery
¼ t instant minced onion
½ t minced garlic
1½ t chili powder
1 t minced fresh parsley
¼ t cayenne pepper
2 or more drops of
Tabasco sauce
1 bay leaf
DIRECTIONS: Combine all
ingredients into a slow cooker
or stoneware cooking pot.
Place pot into heating base,
cover and cook on low for 5-8
hours. Remove bay leaf before
serving. 
Cooperative Living/October 2015
ZELENO/ISTOCK/THINKSTOCK
Cooperative Living October 2015

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