These cranberry pork chops are very convenient to cook with fresh cranberries, diced apples and seasonings. Grill the ribs, then bake them with seasonings. About half of the baking time, add the cranberries and diced apples to the pork chops. For some extra crunch, add a few tablespoons of chopped pecans or walnuts to the ribs.
If you prefer, you can use cut Bosc or Anjou pears instead of cut apples. Or use another seasonal fruit. In summer, chopped peaches or nectarines and frozen cranberries are good supplements. If you can’t find fresh or frozen cranberries, use a 16-ounce jar of whole cranberry sauce, reduce the chicken broth to 1/4 cup, and reduce the sugar to 1 tablespoon, or adjust to taste.
Eat these delicious ribs with rice, fillings or baked potatoes and steamed vegetables.
Cranberry Apple Pork Chops
Heat the shortening in a heavy skillet over medium heat — brown the pork chops on both sides.
Place pork chops in a shallow baking dish.
Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
Cover the pan tightly with foil and bake for 30 minutes.
Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
Bake 20 to 30 minutes longer, or until pork chops are tender and done.
SERVES: 4 COOKS: 1 HOUR 15 MINUTES DIFFICULTY: NOT TOO TRICKY
“For a vegan alternative to classic roasts, this spiced roasted cauliflower is the ticket!”
- 4 cloves of garlic
- 1 teaspoon smoked paprika
- ½ a bunch of fresh thyme , (15g)
- olive oil
- 1 lemon
- 1 large cauliflower , with outer leaves (1kg)
- 4 tablespoons dry sherry
- 1 x 400 g tin of quality plum tomatoes
- 40 g flaked almonds
- ½ a bunch of fresh flat-leaf parsley , (15g)
- extra virgin olive oil
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
Whole roasted cauliflower
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful.
- 2 racks baby back ribs (about 4-1/2 pounds)
- 3/4 cup chicken broth
- 3/4 cup soy sauce
- 1 cup sugar, divided
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
- Barbecue sauce, optional
- If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
- Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
- Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.
Servings: 2 Preparation: 10min Cooking: 10min
One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!
- 4 slices (approx. 100g) of thinly sliced Pork loin (or Bacon)
- 4 asparagus spears
- A (Sauce)
- 2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
- 2 tablespoons of “Sake” (rice cooking wine or white wine)
- 1 teaspoon of Sugar
- 1/2 teaspoon of Vegetable oil
- Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
- Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
- Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
- Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.
Mini Pork Wrapped Asparagus