Peachy Pork Chops

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Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southernblend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

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Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.



SELF
August 2011
by Kerri Conan

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Pillsbury Cheeseburger Pizza

INGREDIENTS


1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 tablespoon yellow mustard
4 slices crisply cooked hickory smoked bacon, chopped
1 1/2 cups shredded American cheese (6 oz)
1 cup shredded lettuce
1/2 cup chopped tomato.

DIRECTIONS

1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 2 In 10-inch nonstick skillet, cook beef, onion and pepper over medium-high heat, stirring frequently, until cooked thoroughly; drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with bacon and cheese. 3 Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately. .Missing one of your favorite burger condiments? Add it to the topping mix..

Asparagus with Orange Sauce

When I was a kid I never thought I would like asparagus. It's a strange woody stalk of a vegetable. If the asparagus is picked when it young and thin, it won't be so woody, and it tastes better too.

Recipe courtesy Laura Calder


Total Time:
25 min
Prep:10 min|Inactive Prep:5 min|Cook:10 min
Level:Easy
Yield:4 servings

INGREDIENTS

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving
DIRECTIONS

DIRECTIONS

First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.

Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.


Recipe courtesy Laura Calder
© 2012 Cooking Channel, LLC, All Rights Reserved.

Zesty Pork Salad with Potatoes

This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.


This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.

Minutes to Prepare: 15Minutes to Cook: 30Number of Servings: 4




Ingredients

Pork:
1 pound pork tenderloin, fat trimmed and silver skin removed
2 teaspoons Dijon mustard
1 clove garlic, smashed and chopped
1/2 teaspoon black pepper

Sauce:

1 English cucumber, peeled and chopped
1 tablespoon chopped shallot
1/2 cup low fat plain yogurt
1/4 cup reduced-fat sour cream
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon fresh mint, chopped

Potatoes:

1 pound new red skin potatoes, washed and scrubbed, sliced into 1/4-inch thick



Radish Salad:

6 radishes, scrubbed and chopped into matchsticks
5 ounces baby spinach, washed
1/2 teaspoon black pepper





Directions

Preheat the oven to 400 degrees Fahrenheit. Fill a large saucepan halfway with water and bring to a boil.



Combine the mustard, garlic, and pepper in a small bowl. Lightly spray the pork with non-stick cooking spray. Pour the mustard mixture over the entire tenderloin. Place a cast iron skillet or heavy bottomed pan over moderate high heat. Sear the meat on all sides. Transfer the pan to the oven to finish cooking, until the pork reaches an internal temperature of 150 degrees Fahrenheit.



Remove the pan from the oven and cover the meat with foil. Allow the meat to rest for 5 minutes before slicing.



Prepare the sauce. Place the cucumber and the shallot into a small food processor and pulse twice. (You don't want to puree the sauce.) If you don’t have a food processor just mash the cucumber with a fork in a small bowl. Add the remaining ingredients, stir to combine.



When the water comes to the boil, add the sliced potatoes and cook until tender, about 7-8 minutes. Drain the potatoes, then while the pan is still hot, quickly add the spinach to just wilt. Transfer the wilted spinach to a mixing bowl and add the sliced radish.



Slice the meat.



Arrange 1/4 cup of cooked potatoes onto each plate and top with 2 cups of the salad. Top with sliced meat and 1/4 cup cucumber sauce.