My First Panko

I thought I would finally join the millions of people who use panko breadcrumbs. Check out this recipe for meatballs from Martha Stewart. They were quite yummy.

BBQ Pork Sandwich with Homemade Slaw

This sandwich is sure to conjure up fond memories of summer. In warmer months, head outside and grill the pork instead of roasting it.

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min

1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided (equals 3 Tbsp plus 1 tsp)
3 Tbsp reduced-calorie mayonnaise
1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
2 cup packaged coleslaw mix (shredded cabbage and carrots)
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)

Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.

Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.

Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.



Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Source: Weight Watchers Online

Pork Schnitzel with Caramelized-Onion Egg Noodles

Total time: 30 minutes
Serves: 4

Salt
1 pound extra-wide egg noodles
4 tablespoons butter
2 large onions, thinly sliced lenthwise
Freshly ground pepper
1/2 teaspoon ground thyme
Four 6 to 8 ounce boneless pork loin chops
Flour, for dredging
2 large eggs
1/4 cup heavy cream or half-and-half
2 cups bread crumbs
1/2 teaspoon freshly grated nutmeg
Vegetable oil, for frying
Flat-leaf parsley, finely chopped (a generous handful)
1 lemon, cut into wedges

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.

Place each pork chop between wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate. In a shallow dish, beat the eggs and cream. On another plate, season the bread crumbs with the nutmeg.

Preheat the oven to 250° and place a baking sheet on the middle rack. in a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the bread crumbs, and fry in the skillet 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.

Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.

Source: Every Day with Rachael Ray

Crepes with Ricotta, Ham, and Spinach Filling

If you have the time, make these crepes with one bunch of fresh spinach (about 1 pound), stemmed, steamed 3 to 4 minutes to wilt it, then refreshed, squeezed dry, and chopped. As a variation, substitute smoked turkey for the ham, blue cheese for the Gruyère, and add 1/3 cup chopped walnuts.

Savory Crepes
2	large eggs
1	cup whole milk
6	tablespoons water
1	cup bleached all-purpose flour
1/2	teaspoon table salt
3	tablespoons unsalted butter melted, plus extra for brushing pan

Filling
2	tablespoons olive oil
1	small onion , chopped coarse
2	small cloves garlic , minced
1	package frozen chopped spinach (10 ounces), thawed and squeezed dry
10	ounces whole-milk ricotta (1 1/4 cups)
6	ounces Gruyère cheese , grated (3 cups)
	Pinch ground nutmeg
	Table salt and ground black pepper
16	slices deli-style baked ham (preferably in 6- to 7-inch rounds)

1. For the Crepes: Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.

2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.

3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)

4. For the Filling: Heat oil in medium skillet over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Transfer mixture to medium bowl; add spinach, ricotta, 2 cups Gruyère, and nutmeg as well as salt and pepper to taste; set aside.

5.To Assemble: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease two 13-by-9-inch baking pans. Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold as desired. Place in prepared baking pan; top with remaining cheese; cover with foil. Bake until heated through, about 15 minutes. Serve immediately.

Moo Shu Pork Crepes

1 (0.5-ounce) package dried wood ear mushrooms or shiitake mushrooms
2 cups boiling water
1/2 pound boned pork loin, cut into 2 x 1/4-inch strips
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vegetable oil
1 teaspoon grated peeled fresh ginger
1 1/2 cups thinly sliced green cabbage
3 tablespoons water
1 cup sliced button mushrooms
1 cup (1-inch) sliced green onions
5 teaspoons hoisin sauce
10 Basic Crepes

Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.

Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.

Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.

Yield

5 servings (serving size: 2 filled crepes)

Nutritional Information

CALORIES 213(26% from fat); FAT 6.1g (sat 2g,mono 2.4g,poly 1.1g); PROTEIN 16.1g; CHOLESTEROL 73mg; CALCIUM 85mg; SODIUM 409mg; FIBER 1.9g; IRON 1.9mg; CARBOHYDRATE 22.1g

Spaetzle Baked with Ham and Gruyère

6 servings (serving size: about 1 cup)

1 2/3 cups all-purpose flour

1 teaspoon salt, divided

1/4 teaspoon baking powder

2 1/4 cups 1% low-fat milk, divided

4 large eggs, divided

2 quarts water

Cooking spray

1 cup finely chopped onion

3/4 cup finely diced ham (about 4 ounces)

2 tablespoons all-purpose flour

1/4 teaspoon black pepper

3/4 cup (3 ounces) shredded Gruyère cheese

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.

Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.

CALORIES 310(28% from fat); FAT 9.6g (sat 4.4g,mono 2.9g,poly 0.9g); PROTEIN 18.8g; CHOLESTEROL 165mg; CALCIUM 288mg; SODIUM 786mg; FIBER 1.5g; IRON 2.4mg; CARBOHYDRATE 35.7g

Cooking Light, APRIL 2004

Potato, Leek, and Ham Gratin

10 servings

8 large peeled Yukon gold potatoes, cut into 1/4-inch-thick slices (about 2 3/4 pounds)
Cooking spray
4 cups thinly sliced leek (about 4 large)
1 teaspoon vegetable oil
2 cups fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
1/2 cup all-purpose flour
2 cups 1% low-fat milk
3 cups diced 33%-less-sodium ham (about 3/4 pound)
1 1/2 cups (6 ounces) shredded Gruyère cheese

Preheat oven to 375°.

Place potatoes in a Dutch oven, and cover with water. Bring to a boil; remove from heat. Drain; set aside.

Heat pan over medium heat. Coat pan with cooking spray. Add leek and oil, stirring to coat leek. Cover and cook 10 minutes or until the leek is tender. Remove from pan; set aside.
Add broth, mustard, pepper, and nutmeg to pan, stirring with a whisk until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium bowl; gradually add milk, stirring with a whisk to form a slurry. Add slurry to broth mixture, stirring to combine; bring to a boil. Reduce heat, and simmer 3 minutes or until mixture thickens, stirring constantly.

Pour 1 cup milk mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray; arrange 2 1/3 cups potatoes over milk mixture. Top potatoes with 1 1/2 cups ham and 1 cup leek; sprinkle with 1/2 cup cheese. Repeat layers once, ending with cheese, and top with remaining potatoes. Pour the remaining milk mixture over potatoes; sprinkle with remaining cheese. Bake at 375° for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.

CALORIES 320(31% from fat); FAT 11.5g (sat 5.1g,mono 2g,poly 0.7g); PROTEIN 22.8g; CHOLESTEROL 60mg; CALCIUM 266mg; SODIUM 940mg; FIBER 3.3g; IRON 2.1mg; CARBOHYDRATE 35.2g

Cooking Light, NOVEMBER 2004

Potato, Ham, and Spinach Gratin

8 servings

2 teaspoons olive oil
1/2 cup thinly sliced shallots
2 garlic cloves, minced
1 cup chopped reduced-fat ham (about 4 ounces)
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon grated whole nutmeg
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups 1% low-fat milk
1/3 cup all-purpose flour
7 cups (1/8-inch-thick) slices Yukon gold potato (about 2 1/2 pounds)
Cooking spray
3/4 cup (3 ounces) shredded Gruyère cheese

Preheat oven to 375°.

Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. Combine milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt, stirring with a whisk.

Arrange half of potato slices in an 8-inch square baking pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.

Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned.

CALORIES 240(24% from fat); FAT 6.3g (sat 2.9g,mono 2.5g,poly 0.5g); PROTEIN 12.8g; CHOLESTEROL 22mg; CALCIUM 235mg; SODIUM 581mg; FIBER 3g; IRON 1.7mg; CARBOHYDRATE 34g

Source: Cooking Light

Creamy Fettuccine with Peas and Ham

4 servings (serving size: 1 1/4 cups)

1 (9-ounce) package fresh fettuccine
1 tablespoon butter
1 teaspoon bottled minced garlic
1 cup frozen green peas
2/3 cup half-and-half
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) thinly sliced reduced-fat ham, cut into 1/4-inch-wide strips

Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add peas, half-and-half, cheese, and pepper. Bring to a simmer. Cook 3 minutes, stirring frequently (do not boil). Stir in pasta and ham.

CALORIES 361(29% from fat); FAT 11.8g (sat 6.6g,mono 2.8g,poly 0.9g); PROTEIN 19g; CHOLESTEROL 94mg; CALCIUM 148mg; SODIUM 556mg; FIBER 4.2g; IRON 3.2mg; CARBOHYDRATE 42.2g

Cooking Light, JUNE 2003

Chop-As-You-Go Pasta with Mushrooms and Ham

4 servings (serving size: 1 1/2 cups)

1 1/2 teaspoons olive oil

1 cup chopped onion

1/2 cup chopped red bell pepper

2 garlic cloves, crushed

1 (3 1/2-ounce) package shiitake mushrooms, sliced

1 cup sliced button mushrooms

3/4 cup dry white wine

1/2 cup diced smoked ham (about 3 ounces)

3 tablespoons all-purpose flour

3/4 cup 2% reduced-fat milk

4 cups hot cooked farfalle pasta (about 3 cups uncooked bow tie pasta) or penne or fusilli

1/2 cup frozen green peas, thawed

1/4 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook 10 minutes, stirring frequently. Stir in mushrooms; cook 5 minutes. Stir in wine and ham. Bring to a boil; cook 4 minutes. Place flour in a bowl; gradually add milk, stirring with a whisk until blended. Add to vegetables; cook until thick (about 3 minutes), stirring frequently. Stir in pasta and remaining ingredients.

CALORIES 361(16% from fat); FAT 6.6g (sat 2g,mono 2.9g,poly 1g); PROTEIN 15.3g; CHOLESTEROL 16mg; CALCIUM 93mg; SODIUM 417mg; FIBER 4.4g; IRON 4.1mg; CARBOHYDRATE 59.7g

Cooking Light, AUGUST 2000

Ham and White Bean Soup

4 servings (serving size: 1 cup)

2 cups coarsely chopped yellow onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
2 teaspoons vegetable oil
1/2 cup chopped cooked ham
1 bay leaf
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 teaspoon black pepper

Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.

CALORIES 230(14% from fat); FAT 3.6g (sat 0.8g,mono 0.9g,poly 1.6g); PROTEIN 15.7g; CHOLESTEROL 9mg; CALCIUM 92mg; SODIUM 591mg; FIBER 7.9g; IRON 2.4mg; CARBOHYDRATE 34.9g

Cooking Light, JANUARY 2002

Ham and Pineapple Pizza

Serves: 4 (serving size: 2 slices)

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup commercial pizza sauce
1/2 cup (2-inch) julienne-cut cooked ham
1 (8-ounce) can pineapple tidbits in juice, drained
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
1/4 teaspoon crushed red pepper

Preheat oven to 450°.
Place pizza crust on a baking sheet. Spread sauce evenly over the pizza crust, leaving a 1/2-inch border. Top with ham, pineapple, and cheese; sprinkle with red pepper. Bake at 450° for 10 minutes or until the crust is crisp.

CALORIES 298(24% from fat); FAT 7.9g (sat 3.7g,mono 3g,poly 0.8g); PROTEIN 16.7g; CHOLESTEROL 21mg; CALCIUM 335mg; SODIUM 823mg; FIBER 1g; IRON 2.5mg; CARBOHYDRATE 39.8g

Source: Cooking Light

Ham and Mushroom Quesadillas

Serves 4 (1 quesadilla each)

Cooking spray
1 cup chopped ham
2 tablespoons canned chopped green chiles
1 (8-ounce) package presliced mushrooms
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham, green chiles, and mushrooms; sauté 5 minutes. Remove from pan. Wipe pan clean.
Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange 1/2 cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.

CALORIES 245(24% from fat); FAT 6.5g (sat 2.3g,mono 2.6g,poly 0.8g); PROTEIN 18.1g; CHOLESTEROL 19mg; CALCIUM 221mg; SODIUM 802mg; FIBER 0.8g; IRON 2.2mg; CARBOHYDRATE 28.7g

Source: Cooking Light

Ham and Gruyère-Stuffed Potatoes

Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Serves 4

4 (8-ounce) baking potatoes

2 teaspoons butter object

1 teaspoon bottled minced garlic object

1/2 cup fat-free milk object

1/2 cup (2 ounces) shredded Gruyère cheese, divided object

1/2 cup chopped cooked ham

1 tablespoon chopped fresh parsley

1/4 teaspoon salt object

1/4 teaspoon black pepper

Preheat oven to 500°.
Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.

Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese, ham, and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.

CALORIES 358(19% from fat); FAT 7.5g (sat 4.2g,mono 2.4g,poly 0.5g); PROTEIN 14.1g; CHOLESTEROL 30mg; CALCIUM 209mg; SODIUM 425mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 59.8g

Source: Cooking Light

Pork Chops with Fennel and Caper Sauce

Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 4 servings

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.



Source: Giada De Laurentiis

Bratwurst Stewed with Sauerkraut

Prep Time: 10 minutes Cook Time: 1 hour 5 minutes
Yield: 8 to 10 servings

2 tablespoons oil
2 pounds fresh bratwurst links
2 onions, chopped
2 garlic cloves, minced
3 cups chicken stock
1 tablespoon paprika
1 tablespoon caraway seed
4 cups sauerkraut, drained
2 tablespoons chopped fresh dill
1 baguette

In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

Source: Michael Symon

Citrus-Garlic Pork Loin

POINTS® Value: 5
Servings: 4
Preparation Time: 12 min Cooking Time: 40 min
Level of Difficulty: Easy

3 medium garlic clove(s)
1/2 cup fresh lime juice
1/2 cup grapefruit juice, not cocktail
1/2 cup soy sauce
1/2 tsp hot pepper sauce
1 pound center loin pork, lean only
4 cup cooked green beans


Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 minutes to 1 hour so flavors can blend.

Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.

Preheat oven to 450ºF. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325ºF and continue to roast until internal temperature of pork reads 145-150ºF.
Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans.

Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.

Flavor Booster: Try ponzu, a Japanese sauce that’s slightly tart and salty, in place of half the soy sauce in the marinade. The flavor is complex and appealing. Ponzu is available in ethnic grocery stores and some natural food supermarkets

Smothered Pork Chops

8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
2 teaspoons Essence, recipe follows
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving

Season both sides of the chops with the Essence.

Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.

Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.

Remove from the heat. Serve with either steamed white rice or rice pilaf.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Source: Food Network