Ginger Sesame Pork

Ginger Sesame Pork
Serves 4

4 pork chops (bone-in or boneless) approximately 6 ounces each
1 teaspoon olive oil

3 cloves garlic, mashed and minced
2 tablespoon fresh ginger, crushed and minced
2 tablespoons toasted sesame oil, divided
2 tablespoons orange marmalade
1 tablespoon rice wine vinegar
2 tablespoon water
1 teaspoon Hoisin sauce
4 tablespoons fresh cilantro, chopped

1.  Season pork chops with pepper. (Use Chinese Five Spice powder if you have it.)
2.  Heat a non-stick skillet over medium high heat, add the olive oil and place the pork chops in it.  Cook until finished (3-4 minutes per side, depending on thickness.)  You may need to cook them in two batches if your skillet is not large enough to hold them all.
3.  Remove pork from heat and cover to keep warm.
4.  In the same skillet, add half the sesame oil, garlic and ginger. Saute over med-high heat until fragrant (about one minute.)
5.  Add remaining sesame oil, marmalade, vinegar, water and Hoisin sauce. Stir constantly until the mixture is combined and hot, about 2 minutes.
6.  Serve about 2 tablespoons sauce over each chop.
7.  Top with cilantro.

Nutritional data:
Calories:      335
Fat:            21.5g
Sat fat:         6.4g
Chol:            83mg
Sodium:      380mg
Carbs:         6.9g
Fiber:          0.1g
Protein:     31.5g

Pork Steak with Basil Pesto and Mozzarella

Pork Steak with Basil Pesto and Mozzarella, with Grilled Baby Carrots
Serves 4

2 pounds pork chops or pork shoulder steaks (four pieces)
4 egg whites
2 tablespoons water
1 cup flour with the seasoning of your choice (I used 1/2 teaspoon Penzey’s Sunny Spain)
1 cup panko bread crumbs with an Italian-type seasoning  (I used 1 teaspoon of Penzey’s Tuscan Sunset.)
2 ounces finely shredded mozzarella

1 1/2 tablespoon dried basil
2 cloves garlic, crushed and minced
1 teaspoon dried onion flakes
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
2 tablespoon water

1.  Preheat oven to 425F.
2.  Separate eggs.  Throw away the yolks (or cook them and feed them to your dog.  Ozzy loves the treat!)  Whisk with the water, and set in a large shallow dish.
3.  Mix seasoned flour in a shallow dish (serving platter works well.)
4.  Mix panko bread crumbs with seasoning.
5.  Dip each piece of meat in the flour mix, the egg wash and the panko crumbs (pressing down to help the crumbs adhere to the meat.)  Set aside.
6.  Spray a non-stick skillet with cooking spray. Cook each piece of meat over medium-high heat, for 2 minutes per side or until lightly browned, and place on an oven-safe pan.  When all meat is done, place pan in oven and bake for 14-16 minutes, or until the meat is cooked to 165F in the middle.
7.  Remove from the oven and sprinkle 1/2 ounce of cheese on each.
8.  While the pork is baking, mix together all ingredients for the pesto in a microwave-safe bowl.  Microwave for 1 minute, remove and let sit for 5 minutes.  Stir to mix well.
9.  Serve 1 tablespoon pesto on each piece of meat.

Nutritional Data (for 8 ounces pork steak–lean pork chops will have lower numbers):
Calories:        577
Fat:                 22g
Sat fat:           7.8g
Chol:             213mg
Sodium:         282mg
Carbs:             13g
Fiber:             0.7g
Protein:           75g

Nutritional Data (for 1 tablespoon pesto):
Calories:          66
Fat:                7.1g
Sat fat:              1g
Chol:                 0mg
Sodium:          0.7mg
Carbs:            1.5g
Fiber:             0.5g
Protein:          0.3g

In case you are wondering, the garnish is fresh chives from my garden, harvested just before the blossoms open. This is when they taste the best, blossom and all.
2 pounds baby carrots
1/2 cup white wine
2 tablespoons olive oil
2 teaspoons Penzey’s Sunny Paris

1.  About 1 hour before the meal is to be served, place carrots in a microwave-safe bowl.  Add the wine, loosely cover and microwave for 8-10 minutes, stirring once halfway through the cooking.
2.  Remove from the microwave, drain any wine off.  Top with olive oil and seasoning.  Toss to coat.  Set aside.
3.  Start preheating grill and grill basket on high about 20 minutes before dinner will be served.
4.  Ten minutes before service, place carrots in grill basket.  Toss occasionally.  Let the carrots get a little brown.
5.  Remove and serve with a hint of dill.

Nutritional Data:
Calories:        137
Fat:                   7g
Sat fat:              1g
Chol:                0mg
Sodium:          62mg
Carbs:          12.8g
Fiber:             2.7g
Protein:          1.4g

Hoisin Pork and Grilled Bok Choy

Hoisin Pork and Grilled Bok Choy (Pak-choi)
Serves 4

1 pound pork tenderloin
Pepper to taste (Chinese 5 Spice powder is a nice addition)
2 medium bok choy
4 tablespoons rice wine vinegar
2 tablespoon honey
1 teaspoon Hoisin sauce
1 teaspoon sesame oil
Pepper to taste (Chinese 5 Spice powder is a nice addition)
Sesame seeds (optional)

1.  Slice pork down the middle (the long way) but not completely through the meat. Open it up, place it in a freezer strength Ziplock baggie and pound it flat to 1/4 – 1/3 inch. Remove and sprinkle with pepper and a bit of the 5 spice powder (optional.)
2.  Slice the bok choy down the middle (the long way), but this time, completely through. Rinse the leaves of any dirt. While still wet, place on a microwave-safe platter, and microwave on high for 3-4 minutes, or until the stalks are hot but still firm. Set aside.
3.  While the bok choy is in the microwave, mix together the Hoisin sauce, vinegar, and honey. Set aside.
4.  In a non-stick skillet, spray with cooking spray and cook the pork 3-4 minutes per side. Remove from the heat when done and cover with a piece of aluminum foil.
5.  In the same skillet, add the sauce mixture. Heat to boiling, stirring constantly.  When boiling, reduce heat to low, return meat to sauce and let everything get hot.
6.  In a large non-stick skillet (or a griddle is best) spray with cooking spray and heat over med-high heat.
7.  Sprinkle the bok choy with the sesame oil, and lay them cut-side down on the griddle.  Cook until it starts to brown (3-4 minutes), then flip and repeat.
8.  Garnish the bok choy with sesame seeds (optional.)

Nutritional data (4 ounces of pork and 1/4 of the sauce):
Calories:      170
Fat:                4.8g
Sat fat:           1.2g
Chol:              60mg
Sodium:        256mg
Carbs:         11.8g
Fiber:               0g
Protein:       23.2g

(I also served mine with steamed acorn squash.)