PORK

Your Subtitle text

PORK

Grilled Caribbean Pork Burgers

1	pound lean ground pork
1	tablespoon grated lime peel
1	teaspoon dried thyme leaves
1/2	teaspoon ground allspice
1/2	teaspoon crushed red pepper
1/4	teaspoon salt
1	medium red onion, cut into 1-inch slices
8	slices French bread, 1 inch thick
1	tablespoon olive or vegetable oil

1.	Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2.	Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
3.	Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown.
4.	Serve burgers and onion between bread slices.

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 340 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 6 %; Iron 12 % Exchanges: 2 Starch; 3 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Italian Pork Chops

1/2	cup Original Bisquick® mix
1/3	cup Italian dressing
1/2	cup Progresso® garlic herb bread crumbs
4	pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2	tablespoons vegetable oil

1.	Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2.	Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 425 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 550 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %; Iron 12 % Exchanges: 1 1/2 Starch; 3 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Cuban Pork Chops

Cuban Rub
2	tablespoons grated lime peel
1	tablespoon cumin seed
1	tablespoon cracked black pepper
1/2	teaspoon salt
2	tablespoons olive or vegetable oil
1	clove garlic, finely chopped
Pork Chops
4	boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)
	Mango slices, if desired

1.	Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
2.	Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.

Nutrition Information

1 Serving: Calories 410 (Calories from Fat 215); Total Fat 24g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 140mg; Sodium 380mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars ncg); Protein 48g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 10% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 7 Lean Meat; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Vegetable-Stuffed Pork Chops

2	tablespoons butter or margarine
1	medium celery stalk, chopped (1/2 cup)
1	medium onion, chopped (1/2 cup)
1	small carrot, shredded (1/2 cup)
1	small green bell pepper, chopped (1/2 cup)
1	cup shredded sharp Cheddar cheese (4 ounces)
1 1/2	teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4	teaspoon salt
1/8	teaspoon pepper
6	pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2	tablespoons vegetable oil
1/2	teaspoon salt
1/4	teaspoon pepper

1.	Heat oven to 350°F.
2.	Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3.	Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
4.	Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
5.	Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.

Nutrition Information

1 Serving: Calories 290 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 85 mg; Sodium 480 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 38 %; Vitamin C 10 %; Calcium 10 %; Iron 6 % Exchanges: 1 Vegetable; 3 Medium-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Wild Rice-Stuffed Pork Chops

1	teaspoon butter or margarine
1/3	cup finely chopped celery
1	medium green onion, finely chopped (1 tablespoon)
1	cup cooked wild rice
1	tablespoon sliced almonds
1/4	teaspoon salt
1/8	teaspoon pepper
4	pork loin chops, 1 inch thick (2 1/2 lb)
1/3	cup apricot preserves
1	tablespoon dry white wine or apple juice
1/8	teaspoon ground cinnamon

1.	Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
2.	Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
3.	Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

Nutrition Information

1 Serving: Calories 295 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 210 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 26 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %; Iron 6 % Exchanges: 2 Starch; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Southwestern Pork Chops

1	tablespoon chili powder
1	tablespoon vegetable oil
1	teaspoon ground cumin
1/4	teaspoon salt
1/4	teaspoon ground red pepper (cayenne)
1	large garlic clove, finely chopped
8	pork loin or rib chops, 1/2 inch thick (2 1/2 pounds)

1.	Mix all ingredients except pork.
2.	Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
3.	Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.

Nutrition Information

1 Serving: Calories 185 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 65 mg; Sodium 270 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 23 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 0%; Iron 4 % Exchanges: 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Parmesan Breaded Pork Chops

1/3	cup Progresso® Italian style bread crumbs
2	tablespoons grated Parmesan cheese
4	pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1	egg, beaten
2	cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1	can (8 oz) tomato sauce
1	small green bell pepper, chopped (1/2 cup)

1.	Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2.	Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3.	Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Nutrition Information

1 Serving: Calories 260 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 110 mg; Sodium 810 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 26 %; Calcium 10 %; Iron 12 % Exchanges: 1/2 Starch; 2 Vegetable; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Spicy Orange Pork Chops

2/3	cup orange marmalade
2	tablespoons butter or margarine, melted
1/2	teaspoon ground cinnamon
1/2	teaspoon ground ginger
2	tablespoons dried cranberries
2	medium dark-orange sweet potatoes, peeled, cut into 1/2-inch slices
3/4	cup Original Bisquick® mix
1/4	teaspoon ground red pepper (cayenne)
2	tablespoons soy sauce or water
4	boneless pork loin chops, 1/2 inch thick (1 lb)

1.	Heat oven to 350°F. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside.
2.	In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
3.	Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center.
High Altitude (3500-6500 ft): In step 2, cook pork 4 to 6 minutes. In step 3, bake 45 to 50 minutes.

Nutrition Information

1 Serving: Calories 540 (Calories from Fat 160); Total Fat 17g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 85mg; Sodium 850mg; Total Carbohydrate 67g (Dietary Fiber 3g, Sugars 34g); Protein 28g Percent Daily Value*: Vitamin A 220%; Vitamin C 15%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Almond And Peach-Crusted Pork Chops

1	egg
2	tablespoons peach preserves
1/2	cup Original Bisquick® mix
1/2	cup coarsely chopped sliced almonds
1	tablespoon cornmeal
1/2	teaspoon salt
6	pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1	tablespoon vegetable oil
	Chopped fresh parsley, if desired

1.	Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
2.	Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.
High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 280 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 4 g); Cholesterol 100 mg; Sodium 250 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 26 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 8 % Exchanges: 1/2 Starch; 3 1/2 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Bavarian Pork Chops

1	bag (32 ounces) refrigerated sauerkraut, undrained or 2 cans (14 ounces each) sauerkraut, undrained
1	large unpeeled cooking apple, chopped (1 1/2 cups)
2	medium onions, chopped (1 cup)
1/3	cup uncooked regular barley (not quick-cooking)
8	pork loin or rib chops, 3/4 inch thick
2/3	cup barbecue sauce

1.	Heat oven to 350°F.
2.	Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.
3.	Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed.

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 55 mg; Sodium 990 mg; Total Carbohydrate 25 g (Dietary Fiber 5 g); Protein 21 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 16 %; Calcium 4 %; Iron 16 % Exchanges: 1 Starch; 2 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Orange Ham

1	cup orange juice
1/4	cup honey
2	tablespoons chopped fresh chives
2	tablespoons vegetable oil
	4-pound fully cooked boneless ham
1	cup barbecue sauce
1/4	cup orange marmalade
1	teaspoon ground mustard

1.	In medium bowl, mix orange juice, honey, chives and oil. Make cuts on top of ham about 1/2 inch apart and 1/4 inch deep in diamond pattern. Place ham in large resealable food-storage plastic bag. Pour orange juice mixture over ham; turn to coat. Refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
2.	Heat coals or grill for indirect heat. Remove ham from marinade; reserve marinade. Cover and grill ham over low heat 1 hour 15 minutes to 1 hour 30 minutes, brushing with marinade 2 or 3 times and turning once or twice, until heated through. Discard remaining marinade.
3.	Meanwhile, in 2-quart saucepan, mix barbecue sauce, marmalade and mustard. Cook over low heat 5 to 10 minutes, stirring occasionally, until well blended. Brush sauce on ham. Grill 10 to 15 minutes longer or until glazed. Serve ham with remaining sauce.

Nutrition Information

1 Serving: Calories 215 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 55mg; Sodium 1580mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars ncg); Protein 22g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 0%; Iron 8% Exchanges: 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Honey-Glazed Baked Ham

6	to 8 pounds fully cooked smoked bone-in ham
	Whole cloves, if desired
1/4	cup honey
1/4	teaspoon ground cloves
1/2	teaspoon ground mustard

1.	Place ham, fat side up, on rack in shallow roasting. Insert meat thermometer into ham surface at a slight angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.
2.	Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.
3.	Remove ham from oven. Pour drippings from pan. Remove any skin from ham. Cut fat surface of ham lightly in uniform diamond shapes; insert whole clove in each diamond.
4.	Mix honey, mustard and ground cloves; brush on ham. Roast uncovered about 20 minutes longer or until thermometer reads 135°F.
5.	Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF.

Nutrition Information

1 Serving: Calories 200 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 1470 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 26 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1/2 Fruit; 4 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Baked Ham with Brown Sugar Glaze

6	to 8 pounds fully cooked smoked bone-in ham
	Whole cloves, if desired
1	cup packed brown sugar
1	tablespoon balsamic or cider vinegar
1/2	teaspoon ground mustard
	Orange slice, if desired
	Maraschino cherry, if desired

1.	Heat oven to 325°F.
2.	Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
3.	About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
4.	Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

Nutrition Information

1 Serving: Calories 205 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 55 mg; Sodium 1320 mg; Total Carbohydrate 15 g (Dietary Fiber 0g); Protein 23 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 10 % Exchanges: 1 Fruit; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Ham with Fruit Chutney

1	(3 pounds) fully cooked smoked boneless ham
1/4	teaspoon pepper
2	jars (6 ounces each) jerk seasoning sauce or fruit chutney (1 1/2 cups)
1	cup diced dried fruit and raisin mixture
1	cup frozen small whole onions
1	tablespoon balsamic vinegar

1.	Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.
2.	Cover and cook on low heat setting 6 to 8 hours. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information

1 Serving: Calories 365 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 85 mg; Sodium 2200 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g); Protein 34 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 2 %; Iron 14 % Exchanges: 2 Fruit; 4 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.