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
- 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
- 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.
- 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.
Total fat: 9 g
Saturated fat: 3 g
Carbohydrate: 27 g
Fiber: 4 g
Protein: 28 g
Sodium: 85 mg
Recipe and photo courtesy of the National Pork Board.
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
4 Pork Chops, 3/4-inch thick
3/4 cup Italian dressing*
1 teaspoon Worcestershire Sauce
* Or use a reduced-fat Italian dressing
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.
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
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.
(Makes 24 appetizers.)
- 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
- 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.
Calories: 70 calories
Protein: 9 grams
Fat: 2 grams
Sodium: 135 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 2 grams