Smoky Ham and Corn Salad

Smoky Ham and Corn Salad

4 servings, about 2 cups each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon paprika, preferably smoked (see Shopping Tip)
  • 1/4 teaspoon salt
  • 8 cups trimmed frisée, (about 1 large head) or 8 cups mixed salad greens
  • 1 medium tomato, diced
  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  • 1 cup croutons, preferably whole-grain
  • 3/4 cup diced ham, (about 4 ounces)

Preparation

  1. Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons and ham; toss to coat.

Tips & Notes

  • Shopping Tip: Smoked paprika is a spice made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
  • Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.

From EatingWell:  July/August 2009

 

Pork Chops With Herb-Mustard Butter

Pork Chops With Herb-Mustard Butter

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:10 Minutes

Ingredients

  • 4 (1/2-inch-thick) bone-in pork loin chops
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, softened
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons honey mustard
  • 1 teaspoon chopped fresh sage

Preparation

1. Sprinkle chops evenly with salt and pepper, and place on a wire rack in an aluminum foil-lined broiler pan.

2. Stir together butter and next 3 ingredients in a small bowl until blended. Top each chop with 1 rounded Tbsp. butter mixture.

3. Broil 5 inches from heat 8 to 10 minutes or until a meat thermometer inserted into thickest portion registers 155°.

Recipe from Southern Living October 2007

 

Pork Chops au Poivre

Pork Chops au Poivre

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt, divided
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 1/2 cup brandy
  • 1/4 cup reduced-fat sour cream

Preparation

  1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
  2. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  3. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

From EatingWell:  January/February 2009

 

Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 2 teaspoons canola oil
  • 1/4 cup apple cider
  • 1 tablespoon maple syrup
  • 1 teaspoon cider vinegar

Preparation

  1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

From EatingWell:  September/October 2007

Grilled Basil-and-Garlic Pork Chops

grilled-basil-garlic-pork-chops-l

  • Yield: Makes 6 servings
  • Cook time: 14 Minutes
  • Prep time: 5 Minutes

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 6 (6- to 8-oz.) bone-in pork loin chops

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients; sprinkle over pork chops.

2. Grill pork, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until done.

Recipe from Southern Living March 2009

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