Posts Tagged: Bone-in Pork Loin Chop
All About Pork | Greek Salad with Pork Cutlets
When I told everyone that I was making Greek Salad with Pork (which we call Souvlaki) for dinner, they were all super-ecstatic.
“With Tzatziki, Mama?” I was asked.
“How could we have it without?” I questioned rhetorically.
It’s definitely one of our family’s favorite comfort foods. And, it holds a special place in my heart (Michael’s, too), because it was the first meal we had together, way back when, in 1994, at a little Greek Dive one town over from where I was raised.
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This past month has been so fun with all the different recipes I’ve tried. There’s been Baked Pork Egg Rolls, Braised Pork with Peppers and Onions, Pork Pita Pockets, and today’s Greek Salad with Pork Cutlets! The common thread that has gone through all of them is that they were healthful and flavorful. Not to mention they were a hit, through-and-through. I encourage you to try these recipes or look for other great recipes on Pork Be Inspired.
When I asked everyone which Pork Be Inspired meal was there favorite, they all said that this one was, hands down. So, if you want to impress your family head over to your local Publix, tomorrow, and pick up a pack of their Pork Sirloin Cutlets (that are on sale right now!)
Earlier today, when I was cashing out, there was a man behind me, in the check-out line, checking out my cutlets. He asked what I was going to make and when I told him “Pork Souvlaki with Tzatziki Sauce” he responded that he didn’t know what that was but that it sounded fantastic. And, boy-oh-boy, was he right!
Ingredients
1 1/4 pounds pork loin cutlets, 1/8″ thick
Greek-Style Dressing (buy it or make it, it’s up to you!)
Tzatziki Sauce (make it, you’ll be glad you did!)
8 cups romaine lettuce
Cherry tomatoes, halved
2 1/2 teaspoons Greek seasoning (Look in the spice section of the supermarket for a pre-blended Greek seasoning blend; I used McCormick brand. If unavailable, substitute 2 teaspoons dried oregano leaves, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder and 1/8 teaspoon kosher salt for the 2 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt. )
1/4 teaspoon kosher salt
Nonstick cooking spray
black pepper, freshly ground
Directions
Make Tzatziki Sauce, cover and refrigerate until serving.
Place lettuce, tomatoes, and cucumber slices (if you like) in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork.
Combine Greek seasoning and salt; sprinkle and rub evenly over pork. Cook the cutlets over medium-high heat in large skillet coated with nonstick cooking for 2-3 minutes or until tender.
Transfer cutlets to cutting board.
To serve, divide lettuce mixture among plates. Arrange 1/4 of pork on each salad. Drizzle 2 tablespoons dressing over each salad. Sprinkle with black pepper, if desired. Serve with Tzatziki and warm, toasty pita.
A Giveaway For YOU!
Since this is the last week of the “Good and Good for You Challenge” I’m giving one of my readers some of the same items I’ve been using during the challenge:
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8 $5 pork coupons for Publix ($40 worth of free pork!)
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Water bottle
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Reusable grocery bag
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Meat thermometer
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Pedometer
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Recipe book
All you have to do is:
Leave a comment on this post, and tell me what you love about pork and what your favorite pork dish is!
For an extra entry:
Share this post on Facebook, and make sure you tag me in your post!
[This post is the last of a series of posts that I have shared over the last four weeks. Please enter the giveaway as a thank you for letting me share my pork recipes with you, and head to your local Publix for some great deals on pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #Publix4Pork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you these awesome recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]
All About Pork | Pork Pita Pockets
I have been loving the whole process of putting together these weekly Pork Be Inspired posts. Today—after BodyFlow—Olivia, Davey, and I headed out for a shopping excursion. Before hitting Publix to buy this week’s pork that was on sale, we went to a new restaurant that recently opened, one town over, called Cheddars. The whole day, from my morning coffee with Michael, on the love-seat, with Pepper in between us, sunshine flooding in through our windows, to this very minute (writing this post up to share), has been thoroughly delightful. There’s something about those days that are just filled with love, and today was one of them for me.
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This week I decided to make “Heart-y and Healthy” Pork Pita Pockets that were inspired by this recipe. I wanted to use this week’s special from Publix, Bone-in Pork Loin Roast, for my adaptation of Amelia’s Italian Pork Pockets, but the local Publix that I went to was out of them (obviously because of the awesome sale: $3.39 per pound!)
So, I got another cut that was on special…the bone-in pork loin chops! I figured it would work super in the recipe that I picked to make for my family. And, it did!
Ingredients
4 bone-in pork loin chops
2 bell peppers, each cut into strips, lengthwise
6 mushrooms, cut into slices
1/2 red onion, cut into wedges, separated
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons red pepper flakes, crushed
8 pita pocket bread halves
Colby-jack cheese slices
Cooking Directions
Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, & red pepper flakes. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 5-6 minutes, or until pork has internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add slices of cheese to each pocket.
TIP: Today’s leaner pork can be enjoyed medium rare for optimal enjoyment. The U.S. Department of Agriculture (USDA) recently announced that pork can be safely cooked to 145 degrees Fahrenheit, followed by a three-minute rest time, resulting in juicy and tender pork that’s more delicious than ever.
There are so many aspects to getting healthy, and eating healthy is half the battle. If you need more motivation please visit Facebook.com/PorkBeInspired, and pledge to eat healthy with pork. By doing that you’ll be entered for a chance to win free pork tenderloin.
[This post is part of a series of posts that I will be sharing over the next four weeks. Please come back to see next week’s delicious and healthy recipe, and head to your local Publix for some great deals on Pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #PublixforPork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]
