Deconstructed Pear Pork Chops

Ingredients

  • 1 package (6 ounces) cornbread stuffing mix
  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 medium pears, chopped
  • 1 medium sweet red pepper, chopped
  • 2 green onions, thinly sliced
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Maple Rosemary Pork Tenderloin

Ingredients

  • 1 (2-lb.) boneless pork tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. baby potatoes, quartered
  • 1/2 c. plus tbsp. extra-virgin olive oil, divided
  • 1/4 c. maple syrup
  • 3 cloves garlic, minced
  • 1 tbsp. whole grain mustard
  • 2 tsp. freshly chopped rosemary, plus more for garnish
  • 1/4 tsp. red pepper flakes

Chicken and Bok Choy Stir-Fry

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon canola oil
  • 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt and black pepper
  • 4 heads baby bok choy, quartered lengthwise
  • ¼ cup low-sodium soy sauce
  • ¼ cup store-bought barbecue sauce
  • 4 scallions, thinly sliced

Pork Chops with Port Wine and Cranberry Reduction

Ingredients

  • 6 1-inch thick boneless pork chops
  • Salt and pepper to taste
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon olive oil
  • 1 cup port wine
  • ¼ cup dried cranberries
  • 1 ½ tablespoons hoisin sauce
  • 1 to 2 tablespoons unsalted butter, cut into small pieces

Skillet Braised Pork Chops

Ingredients

  • 3 tablespoons olive oil divided ( or as needed)
  • 4 bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 1 cup diced onions
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons light-brown sugar
  • 1 tablespoon Worcestershire sauce

Coconut Quinoa

Ingredients

  • 1 tablespoon virgin coconut oil
  • 1½ cups quinoa, rinsed well
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 teaspoon kosher salt

Directions

  1. Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.

Eat-Your-Veggies Pork Scallion Meatballs

Ingredients

  • Nonstick cooking spray, for coating the baking sheet
  • 4 cups store-bought coleslaw mix
  • 1 pound ground pork
  • 1 tablespoon grated fresh ginger (from a 1-inch piece)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 large egg
  • 4 scallions, chopped
  • Kosher salt and freshly ground black pepper
  • 6 large Bibb lettuce leaves (from 1 head)
  • Garlic chili sauce, such as Sriracha, for serving
  • 1 cup ponzu sauce