Pork Chops with Glaze

Ingredients

  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup orange juice
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 8 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
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Country Pork Chop Supper

Ingredients

  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 2 jars (12 ounces each) pork gravy
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons ketchup
  • 1 tablespoon minced chives
  • 1 teaspoon pepper
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon seasoned salt
  • 3 medium potatoes, peeled and quartered
  • 1 package (16 ounces) frozen mixed vegetables

Veggie Burgers with Pomegranate Ketchup

Ingredients

  • 1/2 cup raisins
  • 1/4 cup roasted almonds, chopped
  • 1/2 pound white mushrooms
  • 1 cup steamed shelled edamame
  • 2 1/2 cups cooked green or brown lentils
  • 2 cups cooked Israeli couscous
  • 2 1/2 teaspoons curry powder
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground dried porcini
  • Kosher salt
  • 1 1/2 tablespoons canola oil
  • 3 burger buns, split and toasted
  • 1/2 cup ketchup mixed with 1 tablespoon of pomegranate molasses
  • Mesclun greens tossed with lemon juice and sautéed mushrooms, for serving

Bourbon Chicken

Ingredients

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1⁄4 teaspoon ginger
  • 3⁄4 teaspoon crushed red pepper flakes
  • 1⁄4 cup apple juice
  • 1⁄3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1⁄2 cup water
  • 1⁄3 cup soy sauce

Crunchy Chicken Fingers with Tangy Dipping Sauce

Ingredients

For chicken:
  • ½ tsp reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
  • ¼ tsp ground black pepper
  • 1 Tbsp whole-wheat flour
  • 12 oz boneless, skinless, chicken breast, cut into 12 strips
  • 2 Tbsp fat-free (skim) milk
  • 1 egg white (or substitute 2 Tbsp egg white substitute)
  • 3 C cornflake cereal, crushed
For sauce:
  • ¼ C ketchup
  • ¼ C 100 percent orange juice
  • ¼ C balsamic vinegar
  • 2 Tbsp honey
  • 2 tsp deli mustard
  • 1 tsp Worcestershire sauce

Bread Fritters

Ingredients

  • 3 slices halved bread- brown
  • 1/2 tablespoon garlic paste
  • 1 finely chopped onion
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon ginger paste
  • 1 finely chopped potato
  • 1/2 teaspoon powdered turmeric
  • 2 cup refined oil
  • 1 cup water
For The Main Dish
  • 1 cup gram flour (besan)

Directions

  1. In a bowl, mix all the ingredients except bread and oil.
  2. Add one cup of water, mix it and make a thick batter.
  3. Turn on the flame and heat a deep-bottomed pan. Add refined oil and let it heat properly.
  4. Drop a pinch of batter to check the temperature of oil.
  5. Dip the bread slices in the batter and put it into the hot oil. Fry it for a minute then gently flip it to fry the other side.
  6. Fry it till it turns golden brown from both sides on medium heat. Take out on the kitchen towel to absorb extra oil.
  7. Serve hot with tomato ketchup and green chutney.