Spiced Pork and Mango Tacos

A spin on the traditional taco night with pork and mango.  If you can’t find mango, substitute pineapple.  Recipe serves 4.

What you’ll need:

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon allspice
  • 2 (6-ounce) boneless pork loin chops
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups sliced mango
  • 3 tablespoons chopped fresh cilantro
  • 8 lime wedges

What you’ll do:

  • Combine the salt, garlic powder, cumin, paprika and allspice in a small bowl.
  • Rub the spice mixture evenly over the pork.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add the oil to the pan; swirling to coat.
  • Add the pork to the pan and cook 3 minutes on each side or until done.
  • Remove the pork from the pan and let stand 5 minutes.
  • Add the onion and bell pepper to the pan and saute 5 minutes or until lightly charred.
  • Remove the onion mixture from the pan.
  • Warm the tortillas according to package directions.
  • Top the tortillas evenly with the pork, onion mixture, mango and cilantro.
  • Serve tacos with a lime wedge.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Pork Chops with Roasted Apples and Onions

This comforting dinner is bursting with fresh flavors.  Serve with a side of green beans.  Recipe serves 4.

What you’ll need:

  • 2 1/2 teaspoons canola oil
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in center-cut pork chops (about 1/2-inch thick)
  • 1/2 cup chicken broth
  • 1/2 teaspoon all-purpose flour
  • 1 teaspoon cider vinegar

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Heat a large oven-proof skillet over medium-high heat.
  • Add 1 teaspoon of oil to the pan and swirl.
  • Pat the onions dry with a paper towel.
  • Add onions to the pan and cook for 2 minutes, stirring once.
  • Add the apple to the pan and place in the oven.
  • Bake for 10 minutes or until the apples and onions are tender.
  • Remove and stir in 2 teaspoons of butter, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat another large skillet over medium-high heat.
  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add 1 1/2 teaspoons of oil to the pan.
  • Add pork to the pan and cook 3 minutes per side or until desired degree of doneness.
  • Remove the pork from the pan and keep warm.
  • Combine the broth and the flour in a small bowl, stirring with a whisk.
  • Add the broth mixture to the pan; bring to a boil, and using a whisk, loosen the brown bits on the bottom of the pan.
  • Cook 1 minute.
  • Stir in the vinegar and the remaining teaspoon of butter.
  • Serve the sauce with the pork and apple mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Cheesy Skillet Gnocchi

Your kids will love this skillet dinner.  Use prepackaged gnocchi to save time and money.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 1 (16-ounce) package prepared whole wheat gnocchi
  • 8 ounces mild Italian sausage, casings removed
  • 1 1/2 cups chopped tomato
  • 2 garlic cloves, sliced
  • 1/4 cup chicken stock
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh basil

What you’ll do:

  • Preheat the oven broiler to high.
  • Heat a large ovenproof skillet over medium heat.
  • Add the oil and swirl to coat.
  • Add the gnocchi and cook for 7 minutes or until lightly browned.
  • Place the gnocchi in a large bowl.
  • Add the sausage to the pan and cook, crumbling with a spoon,  6 minutes, or until browned.
  • Add the sausage to the gnocchi.
  • Add the tomato and garlic to the pan; cook 2 minutes, stirring occasionally.
  • Add the gnocchi mixture and stock to the pan.
  • Sprinkle with cheese.
  • Place the pan in the oven and broil until the cheese is melted, about 2 minutes.
  • Sprinkle with basil.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Skillet Pork Chop Saute with Peaches

Leftover thyme and shallot from yesterdays dinner?  Use them in this easy, 20-minute pork dinner.  Serve the pork over quick cooking couscous (found in the pasta aisle).  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 4 (4-ounce) pork loin chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons thinly sliced shallots
  • 2 teaspoons chopped fresh thyme
  • 2 peaches, each cut into 8 wedges
  • 1/2 cup dry white wine (or simply use more chicken broth)
  • 1/2 cup chicken broth
  • 2 teaspoons honey
  • 2 teaspoons butter

What you’ll do:

  • Heat a large skillet over medium-high heat.
  • Add oil to the pan; swirl to coat.
  • Sprinkle the pork evenly with salt and pepper.
  • Add chops to the pan and cook 3 minutes on each side or until done.
  • Remove the chops from the pan and keep warm.
  • Add the shallots, thyme, and peaches to the pan.
  • Cook for 2 minutes.
  • Stir in the wine (or broth), scraping pan to loosen up the brown bits on the bottom.
  • Bring to a boil and cook about 2 minutes.
  • Stir in the broth and the honey; bring to a boil.
  • Cook 2 more minutes.
  • Remove from the heat and stir in the butter.
  • Serve the chops with the sauce spooned over top.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Honey-Glazed Pork Chops and Tomato Salad

Using bone-in pork chops makes cooking pork a little more fool-proof – this way you’re less likely to over-cook the chop.  Recipe serves 4 in 30 minutes.

What you’ll need:

  • 2 cups grape tomatoes, halved
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 (6-ounce) bone-in pork chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 3 cups spinach leaves
  • 2 teaspoons balsamic vinegar

What you’ll do:

  • Preheat oven to 425 degrees.
  • Combine the tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined baking sheet.
  • Roast for 17 minutes.
  • Combine the honey, cider vinegar and mustard in a bowl, stirring with a whisk.
  • Heat a large skillet over medium-high heat.
  • Add 2 teaspoons oil to the pan, swirling to coat.
  • Sprinkle the pork evenly with salt and pepper.
  • Add pork to the pan and cook 3 minutes on each side or until desired doneness.
  • Remove pork from the pan.
  • Add the chicken broth to the pan and cook for 2 minutes or until reduced by half.
  • Remove from the heat and stir in the honey mixture.
  • Place the tomatoes, spinach and balsamic vinegar in a bowl and toss.
  • Serve the salad with the pork and sauce.

Recipe and image from Cooking Light.

So what are you waiting for...Get dinner on the table!

Tuscan Pork Kebabs

Coming in at under 200 calories per serving, these colorful grilled pork kebabs are perfect for a light weeknight dinner.  Serve with sauteed spinach or chard and crusty bread.  Recipe serves 4.

What you’ll need:

  • 4 teaspoons olive oil
  • 1 tablespoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, crushed
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 16 (1-inch) pieces red bell pepper
  • 16 (1-inch) pieces yellow bell pepper

What you’ll do:

  • Prepare the grill to medium-high heat.
  • Combine the olive oil, lemon rind, salt, pepper and crushed garlic in a large bowl.
  • Add the pork and marinate at room temperature for 15 minutes.
  • Thread the pork and the bell peppers alternately onto 8 8-inch skewers.
  • Grill 10 minutes or until the pork is done, turning occasionally.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.  Make the salsa immediately before serving to avoid the avocado browning.  Serve sauteed green beans on the side.  Recipe serves 12 (but leftovers are excellent for lunch the next day).

What you’ll need:

  • 1/4 cup minced chipotle chile, canned in adobo sauce
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups sliced onion
  • 2 garlic cloves, crushed
  • 3 (1-pound) or 3 pounds pork tenderloin, trimmed
  • 1 teaspoon salt

For the salsa:

  • 5 cups quartered strawberries (about 2 quarts)
  • 1 1/3 cups chopped, peeled avocado (about 1 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup fresh chopped cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt

What you’ll do:

  • To prepare the pork, combine the chipotle chiles, lime juice, onion and garlic coves in a large zip-lock bag.
  • Add the pork and seal.
  • Marinate for 2 hours, turning the bag occasionally.
  • Prepare the grill.
  • Remove the pork from the bag and throw away the remaining marinade.
  • Sprinkle pork evenly with 1 teaspoon salt.
  • Coat the grill with cooking spray.
  • Grill 20 minutes or until it reaches 155 degrees, turning occasionally.
  • Let stand for 10 minutes before slicing.
  • To prepare the salsa, combine the strawberries, avocado, green onions, cilantro, lime juice and salt in a bowl.
  • Toss gently.
  • Serve immediately with the pork.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!