Pork isn’t often considered a healthy meat, but it’s maligned because the truth is, most meat has almost identical fat content today. So, if you like meat, and you like pork, there is no reason not to eat it. Simply choose lean portions, remembering that a serving of meat is about the size of the palm of your hand. Add the right spices, and veggie sides and you’ll have a healthy meal to remember. Pork goes especially well with pretty much anything you would normally put on chicken so it’s very versatile.
Cooking pork isn’t difficult but it is very important to get it cooked all the way through without over cooking to ensure a tender bite. Depending on the cut of meat, pork is good fried, roasted, braised, and grilled. A very easy and simple preparation is to braise pork. Simply cook in a pan with a little oil, spices and add in some liquid and cook till done. You can create a lot of one pan meals with pork using this method.
Some flavors that go well with pork are spiced apples, spinach and feta, and pineapple and cloves. As you see, there isn’t much that doesn’t go well with pork chops. A favorite week night meal growing up was braised pork chops, apple sauce and baby green peas. I loved dipping my pork chop into the apple sauce. Move this idea up a notch and create chutney to top the braised pork with. Alternatively, if you want more savory, create a delicious stuffing! It’s easy to make and tastes fabulous.
Combine 2 large apples, chopped with 1/2 cup chopped onion, 1/4 cup orange juice, 1/4 cup honey, 1 TBS orange zest, 1 TBS grated ginger and 1/2 tsp all spice in a pot over medium heat stirring well. Boil, reduce and simmer covered for about 30 to 40 minutes. If needed, uncover and simmer on low to reduce. This will last up to two weeks, so it’s good to make it ahead. Cool before using it.
Combine 1/2 cup chopped onion, 1/2 cup honey, 1/2 cup pineapple juice, 2 cups chopped pineapple, 2 tsp curry powder, 1TBS grated ginger, 1/2 tsp sea salt, 1/8 tsp red pepper flakes in a pot over medium heat stirring well. Boil, reduce and simmer covered for about 30 to 40 minutes. If needed, uncover and simmer on low to reduce. This will last up to two weeks, so it’s good to make it ahead. Cool before using it.
Combine 1 10 oz package frozen chopped spinach that has been thawed, drained and squeezed dry with 1 TBS olive oil, 2 gloves garlic, mashed, 1/4 tsp salt, 1/8 tsp pepper, 5 sundried tomatoes, chopped, together in a sauce pan until cooked through and bubbly and until moisture evaporates. Stuff into a butterfly cut pork chop, or pound a pork loin thin and put mixture on pork, roll and tie. For variations add feta cheese during the stuffing process.