Recipes

Balsamic Pork Chops
8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Cooking Directions
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.

Stovetop Calzone
2 cooked Chops thinly sliced
1 14 1/2-ounce can diced tomatoes with basil and garlic, drained
1 cup pizza sauce
1 cup sliced mushrooms
4 ounces shredded Mozzarella cheese
8 slices French bread, diagonally sliced 1/2-inch thick
Ground black pepper to taste

Cooking Directions
In 10-inch nonstick skillet, combine sliced pork chops, tomatoes, pizza sauce and mushrooms. Cook over medium heat, stirring, until heated through, about 5 minutes. Meanwhile, toast bread under broiler; arrange bread on serving plates. Reduce heat to low; top mixture with cheese and cover to melt cheese, about 1 to 2 minutes. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.
Serves 4.

 

Americas Favorite Pork Chops
4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing *
1 teaspoon Worcestershire sauce

Cooking Directions
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.
Serves 4.
* Or use a reduced-fat Italian dressing

 

Quick Pork Fajitas
1 pork tenderloin, about a pound, thinly sliced*
3 tablespoons fajita seasoning
1/2 onion, sliced
1/2 green bell pepper, sliced
4-6 flour tortillas, warmed

Cooking Directions
In shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper until vegetables are just tender. Wrap portions in flour tortillas with salsa.
Serves 4.

*Placing pork tenderloin in freezer for about 20 minutes makes slicing easier.

 

Cranberry-Onion Pork Roast
2-pound boneless pork loin roast
1 16-oz. can whole cranberry sauce
1 package (1 oz.) dried onion soup mix

Cooking Directions
Season roast with salt and pepper; place over indirect heat on grill; stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperture with a meat thermometer is 155-160 degrees F.), about 35-45 minutes; let roast rest about 5-8 minutes before slicing to serve. Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
Serves 4-6, with leftovers.