SAVORY PORK SALAD
Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
RASPBERRY-WALNUT PORK SALAD
Raspberry, rosemary, Gorgonzola and walnuts combine to make a pork dish that's bursting with flavor. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Flatten pork slices to 1/2-in. thickness. In a shallow dish, combine the ground walnuts, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the broth, preserves and vinegar. Bring to a boil; cook for 6-8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat., Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese and chopped walnuts.
Nutrition Facts : Calories 398 calories, Fat 17g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 415mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 30g protein.
PORK CHOPS WITH RASPBERRY SAUCE
Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.
Provided by Robin Seidel
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
- Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
- In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g
FAST RASPBERRY PORK CHOPS
Fixed fast in a skillet, these tender chops are great for everyday or special occasions.-Janette Hutchings, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. , Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops.
Nutrition Facts : Calories 266 calories, Fat 12g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 111mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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