Pork Chops and Apple Salad

By Laura Cipullo, RD, CDE

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Straight from my Diabetes Comfort Food Diet Cookbook, I’m excited to share this recipe for refreshing pork chops and Apple salad. Perfect for the end of summer and upcoming apple season this fall!

Ingredients

For Apple Salad:

2 tbsp (30mL) balsamic vinegar

1 tbsp (15mL) Dijon mustard

2 apples, finely sliced, lengthwise

1 head Bibb lettuce, chopped

2 (500mL) cups spinach

1 stalk celery, sliced

1/2 onion sliced

1/4 cup (60mL) crumbled, reduced-fat blue cheese

For Pork Chops:

4 bone-in pork loin chops (each 6oz/175g)

1/8 tsp (.5mL) salt

1 tbsp (15mL) chopped, fresh thyme (or 1tsp/5g dried)

1 clove garlic, minced

Directions

For Apple Salad:

In a large bowl, whisk together vinegar and mustard. Add apples, lettuce, spinach, celery and onion. Toss to coat. Sprinkle with blue cheese, set aside.

For Pork Chops:

Season each pork chop with salt, thyme and garlic. Heat a large skillet with cooking spray over medium heat. Cook the pork chops for 8 minutes, turning once or until lightly browned and a thermometer inserted in the center of the chop reads 145F and the juices run clear. Serve with the apple salad.

Enjoy!

Argentinean Pork with Chimichurri Sauce

While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!

Global Kitchen’s Argentinean Pork with Chimichurri Sauce
Serves 4

Ingredients

  • 6 tbsp olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 1 (1lb) pork tenderloin, trimmed
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • cooking spray (we like to use canola oil spray)
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped

Method

  1. Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
  2. Preheat grill to medium-high heat.
  3. Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated  grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
  4. Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.

 

 

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