Gingered Pork and Melon Salad

Pork poached in ginger and orange juice is the center of this summer dinner salad. Serve with hot French bread.

Gingered Pork and Melon Salad

(Makes 4 servings)

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 1 pound boneless pork loin, cut into ½-inch cubes
• ½ cup orange juice
• 2 tablespoons ginger, grated
• 2 cups melon balls, cantaloupes, watermelon, honeydew or a mixture
• 1 papaya, peeled, seeded and cubed
• 2 tablespoons Grand Marnier or other orange liqueur
• 6 cups mixed salad greens
• ½ cup peach yogurt

Directions

1. In medium saucepan combine orange juice and ginger; bring to a simmer and add pork cubes. Simmer for about 5 minutes, until pork is cooked. Remove pork and remaining liquid to bowl, refrigerate uncovered to cool slightly, about 5–10 minutes.
2. In medium bowl gently toss together melon, papaya, Grand Marnier, pork cubes, and cooking liquid. On each of four plates place 1 ½ cups salad greens. Serve equal portions pork-melon mixture atop greens, topped with 2 tablespoons yogurt.

Recipe and photo courtesy of the National Pork Board.

America’s Favorite Pork Chops

The Fourth of July is almost here, and you know what that means: Time to fire up the grill. The Post offers this classic cookout favorite, courtesy of the National Pork Board.

America’s Favorite Pork Chops

Serves 4.

Times

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes

Ingredients

4 Pork Chops, 3/4-inch thick
3/4 cup Italian dressing*
1 teaspoon Worcestershire Sauce

* Or use a reduced-fat Italian dressing

Cooking Directions

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serving Suggestions

An easy way to marinate your pork chops. Serve with Sliced Tomatoes Vinaigrette, broccoli spears and garlic mashed potatoes.

Calories: 184 calories
Protein: 25 grams
Fat: 10 grams
Sodium: 140 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 1 grams

Kick-Off Kabobs

If you’re searching for a delicious but easy appetizer to kick off your next party, give these spicy kabobs a try. The recipe comes to us courtesy of the National Pork Board.

Kick-Off Kabobs
(Makes 24 appetizers.)

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup Italian dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 6-inch wooden skewers

Directions

• Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes, and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
• When ready to cook, thread pork, peppers, and onion on skewers. Discard marinade.
• Place kabobs on greased broiler pan and broil 5 inches from heat or grill over medium-hot coals for about 5 minutes per side.

Nutrition
Calories: 70 calories
Protein: 9 grams
Fat: 2 grams
Sodium: 135 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 2 grams