Vande Rose Farms | 2146 Newport Avenue | Oskaloosa, IA 52577 | 866-522-4448
Iowa Pork Chops in Ginger Marinade
4 Iowa Pork Chops (1 1/2-inch-thick, boneless center
cut pork chop)
2 cups dry white wine OR distilled vinegar
1/2 cup sliced green onions
4 tablespoons minced fresh ginger OR 1 tablespoon dry
ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced
Combine all ingredients in a ziplock bag; seal bag and refrigerate 2 to 24 hours. Remove pork from marinade; discarding marinade. Grill chops, over indirect heat in covered grill, for 12 to 15 minutes, turning once.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Nutrient Information per Three-Ounce Serving:
Calories: 180
Sodium: 189 mg
Protein: 23 gm
Cholesterol: 70 mg
Fat: 8 gm
Iowa Pork Chops with Black & White Salsa
4 1 1/2-inch-thick boneless center loin pork chops
1 teaspoon vegetable oil
1 1/2 cups cooked and drained black beans OR 1
16-ounce can black beans, drained
1 1/2 cups cooked and drained great northern beans OR
1 16-ounce can great northern beans, drained
1 cup diced tomatoes
3 tablespoons white wine vinegar
1/4 cup chopped cilantro
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno pepper
2 large cloves garlic, minced
1/2 teaspoon EACH salt and sugar
1/8 teaspoon ground black pepper
In medium bowl, toss together beans, tomatoes, cilantro, vinegar, onion, jalapeno, garlic, and seasonings. Let stand at least one hour to allow flavors to develop. Refrigerate for longer storage. Heat heavy skillet over medium-high heat and brush lightly with the vegetable oil. Pan broil chops, turning occasionally, until cooked to medium doneness, about 15 minutes total. Remove chops from pan and serve immediately with Black & White Salsa.
Servings: 4
Preparation Time: 20 minutes
Cooking time: 15 minutes
Nutrient Information per Serving:
Calories: 511
Sodium: 454 mg
Protein: 58 gm
Cholesterol: 140 mg
Fat: 14 gm