Congratulations to Thomas W. of Metairie, LA for being this week’s fan recipe contest winner! Below you’ll find his recipe for broiled spiced pork chops. Be sure to submit your recipes next week for another chance to win 20% off your next purchase!
Yield: Serves 2
Can be prepared in 45 minutes or less.
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- a pinch of ground cloves
- two 1/2-inch-thick loin pork chops
In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
Congratulations to Tanya J. of Decatur, Georgia for being this week’s fan recipe contest winner! Below is her zesty summer recipe using a peppered pork tenderloin with a cherry salsa. Be sure to submit your recipes next week to firstname.lastname@example.org for a chance to win 20% off your next purchase!
Peppered Pork Tenderloin with Cherry Salsa
Yield: Serves 2
Prep: 45 minutes or less
- 1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
- 2 teaspoons fresh lime juice
- 1/4 teaspoon freshly grated lime zest
- 1 tablespoon finely chopped red onion
- 1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber gloves)
- 1 1/2 teaspoons finely chopped fresh coriander
- 3/4 pound pork tenderloin, trimmed of excess fat
- 2 tablespoons crushed black peppercorns
- 1 tablespoon olive oil
Preheat oven to 425°F.
In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.