Game Day! All About Pork!

 Game Day is almost here! It's the perfect opportunity to share some recipes! The National Pork Board is working with Publix to feature a different cut of pork each week. I'll spread the word about the weekly deals and healthy eating plan. Maybe you'll give the recipes a try too! Our local Publix is great. It's clean and the staff (especially the meat dept. staff) is always helpful!

This week, try Boneless Pork Loin Chops. They cook quickly so they are perfect for last minute dinners. We have those a lot at my house! Ground Pork should be cooked to 160 degrees, but medium rare is the new standard for other cuts. Simply cook to 145 degrees and allow the meat to rest for three minutes. Afterwards, your pork should be juicy! Tonight, I cooked my Pork Chops in a skillet with a little spritz of olive oil. I rubbed them with garlic, smoked spanish paprika, and smoky seasoned salt. I usually have my husband grill them for extra flavor, but he had to go into work this evening. I didn't really mind though because they were so good! I used my new meat thermometer to make sure I had them at the perfect temp. They were so moist!
 
 
Almond-Stuffed Pork Chops


Prep Time: 15 minutes

Cook Time: 50 minutes


Ingredients: 4 boneless pork loin chops, 1 1/4- inch thick

1 tablespoon butter

1/4 cup chopped almonds

1/4 cup celery, chopped

1/4 cup onion, chopped

2 tablespoons water

1 teaspoon chicken bouillon granules

1/2 teaspoon dried parsley flakes

1/8-1/4 teaspoon almond flavor

2 slices firm white bread, cut into 1/2-inch cubes

1 tablespoon browning and seasoning sauce, optional

1 tablespoon water

Cooking Directions:


For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.

Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops.

Serves 4.

Serving Suggestions: Basic stuffed chops with almond crunch. Serve with a mixed green salad and sautéed green beans.

Nutrition: Calories: 433 calories

Protein: 39 grams

Fat: 26 grams

Sodium: 284 milligrams

Cholesterol: 117 milligrams

Saturated Fat: 9 grams

Carbohydrates: 10 grams

Fiber: 1 grams




Americas Cut Mushroom 
 
 Prep Time: 5 minutes


Cook Time: 20 minutes


Ingredients: 4 boneless center pork loin chops, 1 1/2-inch thick

2 tablespoons flour

1 tablespoon butter

4 ounces mushrooms, sliced

1/2 teaspoon thyme

8 ounces beer


Cooking Directions:

Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown 2-3 minutes both sides. Remove. Add mushrooms and thyme to pan and saute for one minute. Return chops to skillet, add beer; bring to boil. Cover and simmer 12-15 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.

Serving Suggestions: Want to dress up your pork chop? This easy mushroom sauce makes a simple pork chop into a great meal. Serve with steamed carrots and egg noodles.


Nutrition: Calories: 252 calories

Protein: 27 grams

Fat: 11 grams

Sodium: 100 milligrams

Cholesterol: 80 milligrams

Saturated Fat: 5 grams

Carbohydrates: 6 grams

Fiber: 1 grams


Random Cooking Tip:When you are in a hurry—turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

Bacon-Wrapped Pork Chops With Seasoned Butter


Prep Time: 10 minutes


Cook Time: 15 minutes


Ingredients: 4 6-7-ounce boneless pork loin chops, 1 1/4-inch thick

4 slices Bacon, thick-cut

Garlic-Mustard Butter, *


Cooking Directions:


Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. *Remove toothpick; serve chops with Garlic-Mustard Butter.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.


Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4


Serving Suggestions: Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.


Random Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.


I hope you will be inspired to eat pork as part of a healthy, balanced diet and try these recipes! Download recipes here and get inspired by pork on Facebook! Win with their "Love Me Tenderloin Giveaway!" Follow @allaboutpork on twitter and look out for the #PublixforPork hashtag! Be sure to visit your local Publix and buy this week's pork special!
 
Disclosure: I was asked to be a part of this special campaign through The Motherhood, National Pork Board, and Publix. I received gift cards (and other goodies!) to purchase my ingredients. I was also compensated for my time and efforts to share my experience.