Barbecued Pork Steaks

Transcription

1 Barbecued Pork Steaks

2 Barbecued Pork Steaks 4 pork blade steaks, 1 to 11/4-inches thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 T. Worchestershire sauce 1 tsp. garlic salt 1/2 tsp. prepared mustard Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes per side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. Serving Suggestions: Your family will love the sweet barbecue flavor of these pork steaks. If you do not have pork steaks on hand, substitute your favorite pork chops instead. Serve chops with baked potatoes and mixed salad greens. Nutrition Facts: Calories-244, Protein-20g, Fat-8g, Sodium-811mg, Cholesterol-67mg, Saturated Fat-3g, Carbohydrates-28g, Fiber-1g National Pork Board, Des Moines, IA USA. This message funded by America s Pork Checkoff Program.

3 Grecian Goddess Grilled Chops

4 Grecian Goddess Grilled Chops 4 boneless center pork loin chops, 11/2-inch thick 4 T. lemon juice 1/2 tsp. dried oregano 4 T. olive oil 1/4 tsp. garlic salt 1 tsp. dried rosemary 1/4 tsp. ground black pepper 2 garlic cloves, crushed 1/2 thinly sliced cucumber 1 cup plain low fat yogurt 2 T. sliced green onion In self-sealing bag, combine olive oil, lemon juice, rosemary and garlic; add chops, seal bag and refrigerate 4-24 hours. Meanwhile, in small bowl, stir together yogurt, oregano, garlic salt, pepper, cucumber and onion; cover and refrigerate to let flavors blend. Prepare medium-hot fire. Remove chops from marinade, discarding remaining marinade, and grill chops minutes, turning once. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side. Serves 4. Serving Suggestions: Grilled pork chops bathe in a Mediterranean marinade are served with a refreshing cucumber-and-yogurt raita. Add crusty bread, couscous, and asparagus spears for a complete dinner. Nutrition Facts: Calories-430, Protein-42g, Fat-25g, Sodium-240mg, Cholesterol-115mg, Saturated Fat-6g, Carbohydrates-7g National Pork Board, Des Moines, IA USA. This message funded by America s Pork Checkoff Program.

5 Southwestern Grilled Pork Tenderloin

6 Southwestern Grilled Pork Tenderloin 2 whole pork tenderloins (11/2-pounds total) 5 tsp. chili powder 11/2 tsp. oregano 3/4 tsp. ground cumin 2 garlic cloves, crushed 1 T. vegetable oil In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot fire, turning occasionally, for minutes, until meat thermometer inserted reads 155 F. Let tenderloin stand 5 minutes before slicing. Slice to serve. Serves 6. Serving Suggestions: Bring the flavor of the Southwest to your grill. Serve with grilled corn on the cob and Sliced Tomatoes Vinaigrette. Nutrition Facts: Calories-151, Protein-24g, Fat-6g, Sodium-80mg, Cholesterol-75mg, Saturated Fat-2g, Carbohydrates-3g National Pork Board, Des Moines, IA USA. This message funded by America s Pork Checkoff Program.

7 Grilled Bratwurst with Onions Braised in Beer and Mustard

8 Grilled Bratwurst with Onions Braised in Beer and Mustard 4 4-oz. fresh bratwurst (or cooked/smoked varieties) 2 T. bacon fat, lard or olive oil 3 cups thinly sliced yellow onion (2 onions) 1/8 teaspoon sugar 12 oz. dark or amber beer 2 bay leaves 2 T. coarse-ground country-style mustard 4 crusty hoagie or Italian rolls, split Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10min., or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for 10min. Stir mustard into onions, remove from heat and set aside, discarding bay leaves. Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 F. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions. Serves 4. Serving Suggestions: Serve with German Potato Salad and in seasoned fruit for your next get together. Nutrition Facts: Calories-620, Protein-22g, Fat-40g, Sodium-1023mg, Cholesterol-75mg, Saturated Fat-15g, Carbohydrates-36g, Fiber-3g National Pork Board, Des Moines, IA USA. This message funded by America s Pork Checkoff Program.