Fresh Farm Raised Pork
If you have visited your local Farmers Market lately, you will notice the availability of all natural farm raised pork and poultry. Be sure to give it a try, you will see it tastes just like you remember from Sundays at Grandma’s!
So go buy local, and give your area farmers all natural meats a try!! Here are some recipes for sausage and pork chops.
Greek Style Pork Chops
- 2 tablespoons red wine vinegar, divided
- 1 teaspoon dried oregano
- 2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 4 (4-ounce) boneless center-cut loin pork chops
- ¾ cup plain fat-free Greek-style yogurt
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt, divided
- 1½ cups diced plum tomatoes (about 2 medium)
- 1 cup diced seeded cucumber
- ½ cup diced red onion
- Cooking spray
- Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and ⅛ teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with ⅛ teaspoon salt; toss to combine.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining ¼ teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place ¾ cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.
Serves 4. Each serving contains: 233 calories, 9.3 g fat, 30.1 g protein, 5.7 g carbohydrate, 1 g fiber, 70 mg cholesterol, 361 mg sodium, 74 mg calcium.
Pork Chops with Grits and Red-Eye Gravy
- 1 tablespoon extra-virgin olive oil
- 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about ½ inch thick)
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ¼ cup chopped shallots
- 2 teaspoons chopped fresh thyme
- 1 (4-ounce) package sliced exotic mushroom blend
- ¼ cup Madeira wine or dry sherry
- ½ cup hot strong brewed coffee, divided
- ½ cup lower-sodium tomato juice
- 2 teaspoons sherry vinegar
- ⅛ teaspoon ground red pepper
- 2 teaspoons cornstarch
- 2¼ cups plus 2 tablespoons 2% reduced-fat milk, divided
- ½ cup uncooked quick-cooking grits
- 1 tablespoon butter
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork with ⅜ teaspoon salt and ¼ teaspoon black pepper. Add pork chops to pan, and cook 3 minutes on each side. Remove pork from pan; keep warm. Add shallots, thyme, and sliced mushrooms to pan; sauté for 4 minutes. Stir in wine, and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining ¼ teaspoon black pepper, ¼ cup coffee, juice, vinegar, and red pepper.
- Bring to a simmer; cook for 3 minutes. Combine cornstarch and remaining ¼ cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook for 2 minutes or until mixture thickens, stirring frequently.
- Bring 2¼ cups milk and remaining ⅛ teaspoon salt to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed, stirring frequently with a whisk. Remove from heat; stir in remaining 2 tablespoons milk and butter.
Serves 4 (serving size: 1 pork chop, ½ cup grits, and ¼ cup gravy). Each serving contains: 465 calories, 15.8 g fat, 45.4 g protein, 29.2 g carbohydrate, 0.9 g fiber, 137 mg cholesterol, 495 mg sodium, 209 mg calcium.
Fettuccine with Sausage and Kale
- 3 tablespoons olive oil
- 1 pound pork sausage, casings discarded and sausage crumbled
- ½ pound kale, tough stems and center ribs discarded and leaves coarsely chopped
- ½ pound dried egg fettuccine
- ⅔ cup reduced-sodium chicken broth
- 1 ounce finely grated Pecorino Romano (½ cup) plus additional for serving
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and ½ cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired. Serve immediately, with additional cheese on the side.
Sausage and Zucchini Frittata
- 8 eggs
- 1 teaspoon dried basil
- 1 pound sausage cooked and crumbled
- 1 cup chopped zucchini
- ½ cup sliced mushrooms
- ½ cup chopped tomato
- ½ cup (2 ounces) shredded reduced-fat Italian cheese blend
- Preheat oven to 350°F. Beat eggs and basil in medium bowl with wire whisk until well blended.
- Cook and stir sausage, zucchini and mushrooms in large ovenproof skillet over medium heat 5-6 minutes or until vegetables are tender. Add eggs. (Do not stir.)
- Bake 22-27 minutes or until knife inserted near center comes out clean.
- Remove from oven; top with tomato and cheese. Let stand 5 minutes or until cheese is melted. Cut into 4 wedges to serve.
Serves 4 (1 wedge each).