Pan-fried Pork Chops with Sun-dried Tomatoes

Ingredients

6 boneless pork chops, cut into very thin slices
1/4 cup all-purpose flour
1 tbsp cornstarch
2 tsp seasoned salt
1 cup vegetable oil
2 tbsp finely chopped sun-dried tomatoes
2 tbsp finely chopped shallots
2 tsp minced garlic
1 tsp dried chili flakes (optional)
2 tbsp dry sherry or Chinese Shaoxing wine
2 tbsp chopped cilantro

Method

  1. Pat pork dry with paper towels. Using a heavy knife, cut each pork chop into 3 or 4 pieces.
  2. Combine flour, cornstarch and salt in a plastic bag and shake to mix well. Divide pork chops into 2 or 3 batches. Add to flour mixture and toss until well coated.
  3. Heat oil in a wok or heavy skillet over medium-high heat. Shake off excess coating from floured pork pieces and fry until golden, about 2 to 3 minutes per side. Drain well and keep warm. Repeat until all pork is cooked.
  4. Drain all but 1 tbsp oil from wok. Add tomatoes, shallots, garlic and chili flakes, if using. Stir-fry for 1 minute or until fragrant.
  5. Add pork and stir-fry to mix well. Splash with wine and toss until liquid is absorbed.
  6. Add cilantro and toss to mix. Transfer to a platter and serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

Spiced Honey Glazed Ham

Ingredients

1 smoked bone-in spiral-cut ham (8 pounds)
1/2 cup clover honey or other mild honey
2 tablespoons spicy brown mustard
2 tablespoons apple cider vinegar
1 teaspoon finely grated orange peel
1/4 teaspoon black pepper
1/8 teaspoon ground cloves

Method

  1. Position rack in lower third of oven. Preheat oven to 325ºF.
  2. Line large baking sheet with heavy-duty foil and place wire rack over foil. Arrange ham on rack and cover loosely with foil. Pour 2 cups water into pan. Bake 1-1/2 hours.
  3. To prepare glaze, combine honey, mustard, vinegar, orange peel, pepper and cloves in small saucepan. Bring to a boil over medium-high heat. Remove from heat. Set aside to cool.
  4. Remove ham from oven. Discard foil. Increase oven temperature to 400ºF. Brush ham with glaze. Bake, uncovered, 40 minutes or until shiny golden brown crust has formed, brushing with glaze every 10 minutes.
  5. Remove ham to cutting board. Let stand 10 minutes before slicing.

Makes 12 to 14 servings.

Source: Irish Cooking Bible

Spanish Pork Cutlets

Ingredients

1 bunch baby carrots, trimmed, peeled
1 medium red bell pepper, about 200 g, chopped coarsely
200 g Brussel sprouts, halved
1 large red onion, about 300 g, cut into wedges
3 cloves garlic, unpeeled
1 tsp smoked paprika
2 tsp olive oil
1 medium tomato, about 150 g, quartered
2 pork cutlets, about 470 g, trimmed
200 g green beans, trimmed
1 tbsp roasted almond kernels

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place carrots, bell pepper, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika, drizzle with half the oil; toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender. Add tomato to dish 10 minutes before end of cooking time.
  3. Brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat, cover and rest for 5 minutes.
  4. Boil, steam or microwave beans until tender. Keep warm.
  5. Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the bell pepper until mixture is smooth.
  6. Divide pork, roasted vegetables and beans between serving plates. Top with tomato and almond sauce before serving.

Makes 2 servings.

Source: Everyday Power Foods

Toasted English Muffins with Blueberries and Bacon

Ingredients

2 English muffins
4 lean bacon slices
1 cup blueberries
2 tsp maple syrup or clear honey

Method

  1. Preheat the broiler on a medium—high setting.
    Slice the muffins in half horizontally and place them, cut sides down, on the rack in the broiler pan.

  2. Lay the bacon on the rack and cook until the tops of the muffins are toasted and the bacon is lightly cooked on one side.
  3. Turn the muffins and divide the blueberries among the bottom halves. Invert the bacon on to the blueberries, covering them completely. Cook for a further 2 minutes, removing the top halves as soon as they are toasted and the bottom halves when the bacon is browned and crisp.
  4. Place the muffin bases on warmed plates, drizzle with maple syrup or honey, and add the muffin tops. Serve at once.

Makes 2 servings.

Source: Toast It!

Toasted English Muffins with Honey-Glazed Bacon & Eggs

Ingredients

6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
2 English muffins, split, toasted, and buttered

Method

  1. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  2. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or so until it takes on a slight glaze. Remove from the skillet and keep warm.
  3. Mix the corn, diced tomatoes, and chopped parsley together and season to taste with salt and pepper.
  4. Fry, poach, or scramble the eggs, as you prefer.
  5. Serve the honey-glazed bacon and eggs on buttered toasted English muffins, topped with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Brunch