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Saturday, Sep. 24, 2016

Apple-cherry glazed pork chops and saucy tomato-pork skillet

Wednesday, August 10, 2011

These recipes are just for folks who are watching their weight or have diabetic problems for a quick weeknight meal. These recipes are not appropriate for all people with diabetes but I am trying to give simple ideas that might help.

Comments have been made to me that my ideas are made with ingredients they can not find in the stores or the recipe makes to large of a quantity. So here are two that I know will meet the goal of a good weeknight meal.

Line up the following ingredients:

to teaspoons dried thyme

1/8 teaspoon salt

1/8 teaspoon black pepper

2 boneless pork loin chops (3ounces each) trimmed of fat

Nonstick olive oil cooking spray

2/3 cup unsweetened apple juice

small apple, cut into 6 slices

2 tablespoons sliced green onions

2 tablespoon dried tart cherries

1 teaspoon cornstarch

1 tablespoon water

Now:

Stir together thyme, salt and pepper. Rub on both sides of pork chops. Spray large skillet with cooking spray. Add pork chops.

Cook over medium heat 3 to 5 minutes for until barely pink in center, turning once. Remove chops from skillet; keep warm.

Add apple juice, apple slices, green onion and cherries to same

skillet. Simmer, uncovered, 2 or 3 minutes or until apple and onion are tender. Combine cornstarch and water. Stir into skillet. Bring to a boil; cook and stir until thickened. Spoon over pork chops.

The secret to this dish is the apple-cherry glaze. Put at least cup over each serving and then dig in for a good chop.

There is another idea. When you find a good buy on pork chops, purchase five for both of the recipes listed in this article.

Saucy Tomato-Pork Skillet

A Saucy Tomato-Pork Skillet weeknight meal for four will use the

following items:

1 cup uncooked instant white rice

2/3 cups reduced-sodium tomato juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon cornstarch

teaspoon paprika

3 boneless pork chops, inch thick (about pound)

teaspoon garlic salt

1/8 teaspoon red pepper flakes

2 slices uncooked bacon, chopped

3 medium tomatoes, chopped

2 green onions with tops, sliced diagonally

1.Prepare rice according to package directions, set aside

2.Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set side

3.Slice pork across grain into -inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.

4.Cook bacon in medium skillet over medium-high heat. Remove bacon from skillet using slotted spoon; set aside. Add pork, tomatoes and green onions to skillet; stir-fry over medium-heat 3 minutes or until pork is barely pink in center. Stir in tomato juice mixture, cook, stirring constantly, 1 minute or until sauce thickens slightly. Remove from heat stir in bacon.

5.Serve pork mixture over rice.

This meal will take about 30 minutes to prep and cook. What will come out is a beautiful dish with a base of rice and in the center the pork with your choice of a colorful garnish right in the center of the dish. Around the edges of the dish you sprinkle the red pepper flakes. Then get out of the way when served.

Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas