QUICK & EASY
DINNERS
Looking for that perfect combination
of great flavor and quick prep time?
Pork is your mealtime solution!
Try the recipe below and visit
bhg.com/pork for more easy-to-cook,
fantastic dinner recipes.
PINA COLADA PORK CHOPS
Prep Time'. 15 minutes
ingredients
4
boneless pork chops, %-mch thick
3 limes
i
/2
cup canned coconut milk
Salt and ground cayenne pepper
4
minced scallions for garnish
1/2
cup minced cilantro for garnish
(optional)
COOKING DIRECTIONS
Marinate the pork in juice of. ° nep jJJ’JL'Js
you prepare a medium-hot fire. Grill chops
over heat, about 4-5 minutes per side.
Meanwhile, warm coconut milkiiirsaucepan
over low
heat, do not b
0
^ seas
0
" w'ph
rn®i
and pinch of cayenne. Add juice of second
lime to sauce and cook for 5 minutes.
Transfer chops to platter when done
Spoon sauce over chops. Garnishwrt
scallions and cilantro and sprinkle with
juice from third lime. Serve with rice and
remaining sauce. Serves 4.
SERVE IT UP!
Spice up the dish by serving fun sides
like rice pilaf and steamed sugar p
■
For more information about pork, and
hundreds of quick and delicious recipes,
visit TheOtherWhiteMeat.com
Don’t be blah.®
O O fVl
©2009
Nationa
l Pork
Board
, Des
Mo
ines, IA
.
•checkoff.
Th
is message
funded
by
America’s Pork
Checkoff program
.
food
W H A T'S CO O KIN G
Layer A head
Replace last-m inute effort w ith chill time. T h is
dish soaks up the punchy dressing as it sits to
becom e a flavorful fridge-to-table dinner. Also
try stacking tuna, pasta, or other items on hand.
PORK & POTATO STACK
PREP: 45 MIN. CHILL: 2 HRS. OVEN: 4250F
1
lb. pork tenderloin
1
lb. Yukon gold potatoes
1
cup frozen shelled sweet soybeans
(edamame)
1
medium zucchini or yellow squash
1
recipe Creamy Walnut-Garlic
Vinaigrette,
right
1
cup frozen whole kernel corn, thawed
V
2
cup sliced green onions (about
4
)
Shaved carrot (optional)
Fresh tarragon and thyme (optional)
1
. Heat oven to 425°F. Place pork on rack in
roasting pan; sprinkle with
salt
and
black
pepper.
Roast 35 minutes or until pork reaches
155°F on meat thermometer. Cover; let stand
5 minutes. Cut pork in bite-size pieces.
2
. Meanwhile, using the
1
/
4
-inch slicing
blade of food processor, slice potatoes (or
slice with knife). In large saucepan cook
potatoes and soybeans in lightly salted
boiling water, covered, for 5 to
8
minutes
or until potatoes are tender; drain.
3
. Cut zucchini in
1
1
/
2
- to
2
-inch lengths.
Slice lengthwise in food processor (or slice
with knife); set aside. Make Creamy
Walnut-Garlic Vinaigrette in food processor.
4
. In lightly greased 2-quart rectangular
baking dish, layer half the potato-soybean
mixture. Drizzle
1/3
cup vinaigrette.
Evenly layer zucchini; drizzle
1/3
cup
vinaigrette. Evenly arrange pork and
remaining potato-soy bean mixture;
drizzle
1/3
cup vinaigrette. In small bowl
combine corn, green onions, and
remaining vinaigrette; spoon on salad.
5
. Refrigerate, covered, 2 to 24 hours for
flavors to meld. Top with carrots. Sprinkle
tarragon and thyme. serves
6
.
creamy walnut-garlic vinaigrette
In food processor combine
1/4
cup
refrigerated or frozen egg product,
thawed; 1/4 cup white wine vinegar; 1 tsp.
Dijon-style mustard; 1 tsp. salt; 1 tsp.
snipped fresh tarragon or thyme (or
1/4 tsp. dried); 1/4 tsp. black pepper; and
3 cloves garlic, coarsely chopped. With
food processor running, gradually add
1/3
cup olive oil. Process until thickened. Stir
in 1/3 cup finely chopped toasted walnuts.
each serving
355 cal, 19 g fat (3 g sat. fat),
49 mg chol, 576 mg sodium, 24 g carbo, 4 g fiber,
23 g pro. Daily Values: 7%
vit. A, 44% vit. C,
5% calcium, 15%
iron.
^
Recipe and photo courtesy of National Pork Board
174 MAY
2009
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