With H1N1 (Swine Flu) in the news, many people are afraid to eat pork. According to the Centers for Disease Control and the National Pork Board, you cannot get swine influenza from eating pork or pork products. Eating properly handled and cooked pork products is safe.
Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorous and protein. Try these delicious recipes provided by the National Pork Board.
Apple Mustard-Glazed Pork Chops
4 boneless pork chops, ¾-inch thick
1 tsp. vegetable oil
2 Tbsp. apple jelly
¼ tsp. coarsely ground black pepper
¼ c. apple juice
2 Tbsp. Dijon-style mustard
Season chops with pepper. Heat oil in a large nonstick skillet over medium-high heat; brown chops on one side. Turn chops; add apple juice, jelly and mustard to skillet. Reduce heat to low, cover and cook 8-10 minutes.
America's Cut Mushroom
4 - 1 ½ inch thick boneless center pork loin chops (America's Cut)
2 Tbsp. flour
2 Tbsp. butter
4 oz. mushrooms, sliced
½ tsp. thyme
8 oz. beer
Melt butter in a heavy skillet over medium-high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and sauté for one minute. Return chops to skillet, add beer; bring to a boil. Cover and simmer 12-15 minutes.
Bottom -of-the-Box Crushed Cracker Pork
1 lb. pork tenderloin
1 egg, beaten
1 Tbsp. steak sauce
1 tsp. garlic powder
1 c. finely crushed cheese crackers
2 Tbsp. vegetable oil, divided
Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into ½-inch thick slices. Pound or flatten slices with the heal of your hand to ¼-inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one Tbsp. of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4-5 minutes per side or until browned. Repeat with remaining oil and pork slices (or use 2 skillets at one time).
Bacon, Lettuce & Tomato Layered Salad
1 lb. sliced smoked bacon, cut up
¾ c. light mayonnaise
1/3 c. light sour cream
¼ c. lightly packed fresh basil leaves, cut into thin strips
1 Tbsp. apple cider vinegar
½ tsp. seasoned salt
1 clove garlic, minced (1/2 tsp.)
1 head romaine lettuce, shredded
2 large tomatoes, very thinly sliced and halved
½ of a small red onion, very thinly sliced and separated into rings
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
1 10-inch-long loaf rustic Italian bread, cut into 1-inch cubes
Freshly ground black pepper, to taste
Cook bacon over medium heat in a large skillet for 15-18 minutes or until crisp, spooning off fat and juices as they accumulate during cooking. Remove bacon from skillet; drain on paper towels. Discard drippings.
Place mayonnaise, sour cream, basil, vinegar, seasoned salt and garlic in blender container. Cover and blend until basil is well combined.
Layer lettuce, tomatoes and onion in a large salad bowl. Evenly spread mayonnaise mixture on top; sprinkle with bacon. Cover and refrigerate for 1-4 hours.
Meanwhile, heat oven to 450°. Melt butter in a large skillet. Remove skillet from heat; stir in olive oil. Add bread cubes; toss until coated. Spread bread cubes on baking sheet. Bake in heated oven for 10 minutes or until lightly toasted, stirring once halfway during baking.
To serve, add croutons to salad; gently toss until lettuce is evenly coated. Season to taste with pepper.
For more information, contact: _______________________________
Nancy A. Freeman, County Director Harrison County Extension Service (228) 865-4227