Commonwealth Kitchen

Virginia Pork ... The Other White Meat 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Southwestern Kabobs

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4 boneless top loin pork chops, cut into 1-inch pieces

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4 T taco or fajita seasoning

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green bell pepper, seeded and cut into 1-inch pieces

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large onion peeled and cut into 1-inch pieces

In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. Grill over a medium-hot fire, turning occasionally, until pork is nicely browned. If using wooden skewers, soak in water for 20 minutes before using. Serves 4. 

Peppered Pork Tenderloin

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1 whole pork tenderloin, about 1 pound

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2 t lemon pepper

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t cayenne (red pepper) or pepper-blend seasoning

Rub tenderloin all over with combined peppers; place in shallow roasting pan and roast in 425F oven for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 155-160F. Let roast rest for 5 minutes before slicing to serve. Serves 4.  

Maple-Mustard Glazed Chops

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4 pork chops, 1-inch thick

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1 small onion, chopped

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1 t vegetable oil

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c maple-flavored syrup

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c cider vinegar

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c Dijon-style mustard

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1 T soy sauce

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Coarsely ground black pepper, to taste

In a small saucepan, saut onion in oil until tender, about 2-3 minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper; let simmer gently for 10 minutes. Remove from heat and set aside. Grill chops over medium-hot coals for 7-8 minutes, until nicely browned. Turn chops and brush liberally with glaze. Grill for 5 minutes more; turn and brush with glaze for 3 minutes more, until chops are done and nicely glazed. Serve chops immediately. Serves 4.  

Pork Tenderloin with Hoisin-Raisin

Sauce

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1 pork tenderloin , about 1 pound

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4 T reduced-fat mayonnaise

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1 T fresh lime juice

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4 T hoisin sauce

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1 T sugar

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1 t chili sauce with garlic

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3 T golden raisins

Roast on rack in shallow pan in a 425F oven for 20 minutes or until internal temperature is 160F. Stir remaining ingredients together in medium saucepan; bring to boil over medium heat. Slice pork and place on serving plate; pour sauce over pork. Serves 4.  

Honey Pepper Chops

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4 top loin pork chops

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6 T honey

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3 T hot pepper sauce

Season chops with salt and pepper and grill over medium-hot fire. Stir together honey and hot pepper sauce and baste chops during grilling. Remove chops from grill and brush with remaining glaze. Serves 4.

 

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