Volume 8, Issue 118 - June 22, 2005

Hello Recipe Club,

How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken. Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg ("fresh ham") are also lean choices. Click Here for a chart of nutritional values of lean meats from TheOtherWhiteMeat.com

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Pork Chops, Sautéed Apples and Calvados Cream

Makes 6 servings

Ingredients:

3 1/2 tablespoons unsalted butter
six pork loin chops, 1-inch-thick (about 2 pounds)
3 Granny Smith or golden delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons applejack or calvados
1/4 cup dry white
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Preparation:

In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Pat dry and season the pork chops with salt and pepper. Brown the chops in the butter in batches for 2 minutes on each side and transfer them to a plate.

Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter and in it sauté the apples which have been peeled, cored and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.

Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt,and the sage and bring the mixture to a boil. Add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples are tender. Remove the chops and apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

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Pork Chops with Rhubarb, Onion and Raisin Chutney

Makes 4 servings

Ingredients:

1/2 cup golden raisins
1/2 cup hot water
2 tablespoons balsamic or red wine vinegar
pinch ground cloves
pinch ground nutmeg
2 tablespoons sugar
2 tablespoons vegetable oil
4 3/4-inch pork chops, trimmed
salt and freshly ground pepper to taste
1 medium onion, finely chopped
1 1/2 cups diced fresh rhubarb

Preparation:

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg and sugar and let stand.

In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven for no more than 8 minutes.

In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil and stir. Add the rhubarb to the mixture but do not stir. Cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender.

Return the pork chops to the skillet with any juices that have collected in the baking dish. Adjust seasoning with salt and pepper.

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Pork Chops with Cabbage and Onion Marmalade

Makes 4 servings

Ingredients:

Marmalade:

6 1/2 tablespoons olive oil
2 pounds sweet onions, sliced 3/8 inch thick
1 teaspoon dried oregano
salt and pepper to taste
1/3 cup firmly packed dark brown sugar
1/2 cup chicken stock
1/3 cup red wine vinegar
2 tablespoons red currant jelly
fresh lemon juice (optional)

Pork:

1 tablespoon olive oil
4 thick pork loin chops trimmed of fat
coarsely grated zest of 1 orange
juice of 1 orange
1/3 cup dry white wine
1/4 head green cabbage cut into large wedges
1/4 teaspoon cumin seeds
salt and pepper to taste

Preparation:

Marmalade:

Heat oil in large heavy pot over medium heat. Add onions and cook, stirring, until they begin to caramelize, about 15 minutes. Add oregano, salt and pepper to taste and sugar. Cook gently for 10 minutes.

Add stock and vinegar and cook over high heat until most of the liquid evaporates, about 4 to 5 minutes. Add jelly and stir until melted. Taste and adjust with lemon juice if necessary. Spoon into a heatproof bowl and cover to keep warm.

Pork:

Heat oil in heavy pot over medium heat. Add chops in a single layer and sauté, turning once, until golden on each side. Add orange zest, juice and wine. Cover tightly, and cook gently until fork tender, about 12 to 15 minutes. Transfer pork chops to platter and keep warm.

Add cabbage to same pan and cook over high heat, stirring for 3 minutes. Partially cover and cook until cabbage is just tender, about 4 to 5 minutes. Season with cumin seeds and salt and pepper to taste.

To serve, divide marmalade among four warmed dinner plates. Place cabbage on top and lean chops against vegetables. Spoon pan juices over top and serve at once.