Honey Soy Pork Chops A Memorial Day Dinner Recipe

Summer is always a special time for relaxed and casual meals, for summertime patriotic holidays and especially for picnics in the great outdoors. This recipe is perfect for such occasions. -Edie DeSpain of Logan, Utah

This recipe is:

Healthy

Quick

4 Servings

Prep: 10 min. + marinating Grill: 10 min.

Ingredients

1/4 cup lemon juice

1/4 cup honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon sherry or unsweetened apple juice

2 garlic cloves, minced

4 boneless pork loin chops (4 ounces each)

Directions

• In a small bowl, combine the first five ingredients.
• Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. over heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with remaining marinade. Yield: 4 servings.

Nutrition Facts:

• 1 pork chop equals 176 calories, 6 g fat (2 g saturated fat), 55 mg cholesterol, 132 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

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Stuffed Crown Roast of Pork Recipe

A crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family.

Prep Time: 15 Min

Cook Time:2 hr 30 min

Level: Easy

Yield: 12 to14 servings

(Click Here to get Larger & HQ Pics)

Ingredients

1/2 bunch thyme, leaves only

1/2 bunch fresh sage, leaves only

2 cloves garlic, gently smashed and paper removed

kosher salt and freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs)

Apple Pecan Stuffing, recipe follows

Gravy, recipe follows

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Directions

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.

Nutritional Information

• Amount Per Serving Calories: 970 | Total Fat: 59.4g | Cholesterol: 339mg

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