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Manitoba Agriculture, Food and Rural Initiatives

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September 2007

"Chop Talk"

with Susan Riese Szoke, Manitoba Pork Council

Pork Chops with Curried Rice Stuffing

  
2 tbsp EACH dried cranberries, chopped toasted almonds
4 pork loin chops, 1 ½"/7.5cm thick   ¼ tsp salt
1 cup white rice   2 tsp canola oil
2 tbsp butter, divided   2 medium onions, in thin wedges
½ tsp curry powder   8 oz fresh mushrooms, sliced


Prepare rice according to package directions. Combine with 1 Tbsp (15ml) butter, curry powder, cranberries, almonds and salt. With a sharp knife, cut a pocket in the side of each chop*. Open with your fingers. Stuff with 1/4 - 1/3 cup rice mixture**. Tie with kitchen string or secure with toothpicks. Place on a rack in a shallow pan. Brush chops very lightly with canola oil. Bake, uncovered, at 375°F (190°C) for 45-60 minutes or until internal temperature in the thickest part of the meat (not stuffing) is 155°F (68°C). Remove from oven; remove string. Tent loosely with foil; let rest 5 minutes. While chops are baking, heat remaining butter and canola oil in a large skillet. Add onions; cook 15 minutes over low to medium heat, stirring occasionally. Add mushrooms; cook 10 minutes more. Serve chops, topped with onion-mushroom mixture.

* Boneless butterflied loin chops may be substituted for the thick chops.

** Keep any remaining stuffing warm and serve with chops.

Serve with Corona Extra Mexican Beer or Mission Hill Family Estate Reserve Pinot Gris White Canadian Wine

Makes 4 servings
 

Peppered Pork Chops with Peach-Vinegar Glaze

4 pork loin centre chops, boneless   ½ cup chicken broth
2 tsp seasoned pepper (lemon, citrus)   ½ cup peach jam
2 tsp canola oil   2 tbsp balsamic vinegar
½ cup chopped red onion   Chopped parsley (optional)
1 jalapeno pepper, seeded and minced    


Sprinkle chops generously with seasoned pepper. Heat oil in a nonstick skillet over medium-high heat. Cook chops to brown on one side. Turn chops; add onion and jalapeno. Cook, stirring occasionally, until onion is tender. Add broth, jam and vinegar. Cover and simmer 8-10 minutes. Serve chops topped with sauce. Garnish with parsley, if desired.

Serve with Wild Horse Canyon Chardonnay Canadian White Wine or Santa Rita 120 Merlot

Makes 4 servings

Moroccan Spiced Chops on Couscous

  

4 pork loin chops, boneless, ¾"/4 cm thick 1 ⅓ cups couscous
¾ tsp EACH ground cumin, coriander    2 tsp canola oil
⅛ tsp EACH cinnamon, cayenne   2 tbsp pine nuts
¼ cup EACH raisins, chopped dried apricots 2 green onions, finely sliced
Chopped cilantro    


Combine cumin, coriander, cinnamon and cayenne. Rub on both surfaces of chops. Prepare couscous according to package di-rections, adding fruits, nuts and onions. Heat canola oil in a nonstick skillet over medium-high heat. Cook chops about 5 min-utes per side, turning once. Arrange chops on top of couscous. Sprinkle with cilantro before serving.

Serve with Morocco Ale (UK Beer) or Yalumba Y Series Cabernet Sauvignon Australian Red Wine

Makes 4 servings
 
Manitoba Pork Council

For more nutritious recipes call:
233-PORK (7675) or 1-800-299-PORK (7675) www.manitobapork.com