PORK CHOPS WITH PINEAPPLE AND RED ONION


PORK CHOPS WITH MUSTARD THYME SAUCE


Pineapple and red onion are classic companions to this Hawaiian-style pork.


PREP TIME 10 MIN.–COOK TIME 15 MIN. READY IN 25 MIN.–SERVINGS 4


1 (24 oz) pkg steamable baby potatoes 3 tbsp olive oil, divided 4 (6–8 oz) bone-in pork chops


1 large red onion 1 bunch green onions 1 tsp dried thyme 2 cups cut fresh pineapple, drained


Mustard and thyme complement each other’s flavors in this fast, delicious weeknight dinner.


PREP TIME 15 MIN.–COOK TIME 15 MIN. READY IN 30 MIN.–SERVINGS 4


4 (6–8 oz) bone-in pork chops 2 tbsp canola oil 1 large leek 1 (12 oz) pkg fresh green beans 2 tsp dried thyme


STEP 1 Preheat the oven to 350°F. Cook the potatoes in the microwave according to package directions. STEP 2 Heat a large nonstick skillet over medium-high heat. Add 2 tbsp oil to the hot pan. Season the pork chops with salt (in moderation) and pepper. Cook the pork in the hot oil for 4–5 min., or until golden brown. Turn and cook for an additional 2 min. Remove, set on baking sheet, and place in the oven. STEP 3 Meanwhile, cut the onion into thin rings and the green onions into ½-inch thick diagonal pieces. STEP 4 After removing the pork chops, reduce the heat to medium and add the red onions and thyme to the hot pan. Cook the red onion and thyme for 2–3 min., stirring often, until tender and lightly browned. STEP 5 Add the pineapple and sliced green onions and cook for an additional 2–3 min., stirring occasionally. Serve pork chops with the pineapple and potatoes.


Per serving: 372 calories, 15g fat, 2g saturated fat, 74mg cholesterol, 78mg sodium, 33g carbohydrate, 5g fiber, 7g sugar, 27g protein


1 (15 oz) can cannellini beans, drained and rinsed ½ cup light sour cream 2 tbsp Dijon mustard


STEP 1 Preheat the oven to 350°F. Season the pork chops with salt (in moderation) and pepper on both sides. Heat a large nonstick skillet over medium-high heat. Add the canola oil to the hot pan and cook the pork chops for 4–5 min., or until golden brown. Flip and cook for an additional 2 min. Remove from the pan, place on a baking tray, and put into the oven. Reserve the pan for later use. STEP 2 Meanwhile, chop the white and light green section of the leek into 1-inch pieces. Add the leek, green beans, and thyme to the pan that was used for the pork chops and cook for 3–4 min., or until tender. Add the cannellini beans and cook for an additional 1–2 min. Divide bean mixture among 4 plates. STEP 3 Remove pork chops from the oven, and place on top of the green bean mixture. Whisk sour cream and mustard until smooth. Top pork chops with mustard mixture.


Per serving: 418 calories, 16g fat, 3g saturated fat, 89mg cholesterol, 275mg sodium, 34g carbohydrate, 8g fiber, 4g sugar, 36g protein


Dijon mustard


Named after a small town in Burgundy, France, this spicy mustard adds a zip of international flavor to everything from sandwiches to salads.


106 FEBRUARY/MARCH 2017


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124