Email:
info@wineforfood.net
Taste the apple, butter, citrus and pear flavors of this white from the south of France and you’ll understand why it goes well with the “other white meat.” Try your favorite recipes and even include some of this excellent white wine in the sauce. Keep in mind if your going to drown porky on the grill in spicy red BBQ sauce, please serve our Wine for BBQ and save this one for later.
Recipes (click on any link to see recipe)
America's Favorite Pork Chops
Ham with Pineapple Sauce
Perky Pork Roast
America's Favorite Pork Chops
4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing *
1 teaspoon Worcestershire sauce
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator
for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire,
turning once, until just done, about 12 to 16 minutes total cooking time.
Makes 4 servings.
* Or use a reduced-fat Italian dressing
Nutrition Facts
Calories 210 calories
Protein 25 grams
Fat 11 grams
Sodium 140 milligrams
Cholesterol 60 milligrams
Saturated Fat 3 grams
Carbohydrates 1 grams
Special Thanks to:
http://www.cooksrecipes.com/pork/america%27s_favorite_pork_chops_recipe.html
Ham with
Pineapple Sauce
1 (3 to 4-pound) fully cooked boneless ham
1 (20-ounce) can crushed pineapple
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon prepared brown mustard
1 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 325°F.
Bake ham according to package directions or place ham on a rack in a shallow
roasting pan. Insert a meat thermometer into the thickest portion of the meat.
Cook approximately 15 to 24 minutes per pound or until thermometer registers
140°F.
Meanwhile, in a medium saucepan, mix together crushed pineapple chunks (undrained),
sugar, cornstarch, cinnamon, lemon juice, and prepared brown mustard. Bring the
mixture to a boil, stirring, until thickened, about 2 minutes. Remove from the
heat and stir in butter.
When ham is done, remove from oven and let stand 15 minutes before carving.
Spoon sauce over the sliced ham or pour into gravy boat and pass.
Makes 9 servings.
*Note: Directions are for a bone-in, fully cooked ham. Also called
“ready-to-eat’” or “heat-and-serve” ham.
A “cook-before-eating” ham must be cooked to an internal temperature of 160
degrees, approximately 18-20 minutes per pound.
Special Thanks to
http://www.cooksrecipes.com/pork/ham_with_pineapple_sauce_recipe.html
Perky Pork Roast
A pork roast with potatoes and carrots is sprinkled with Beef-Onion soup mix (or
a make-your-own mix) and baked water to nearly cover.
Ingredients:
1 large pork roast (tube shaped)
6-10 large and small potatoes
1 bag peeled baby carrots
1 box Lipton Beefy Onion Recipe soup and dip mix (use both envelopes)
- or -
Combine spices:
1/2 cup beef bouillon granules
1/2 tsp salt
1-2 tsp pepper
Dash or two of garlic powder to taste
Dash of curry powder
1/4 cup onion flakes
2 tsp onion powder
Method
Un-wrap pork roast and place in center of large roasting pan. Peel potatoes,
rinse off, than place around pork roast in pan. Open bag of carrots and pour
around pork roast in between and on potatoes. Sprinkle the Beefy Onion Soup Mix,
(or the spice mix), in, around and especially on, all of the ingredients in pan.
Add water until pork roast is almost, but not quite, submerged. But make sure to
leave the mix on top of the roast undiluted. Cover with foil and bake at 350
degrees for 2 1/2 hours. Increase temperature to 450. Finish by taking off the
foil and baking for 15 to 30 minutes, depending on whether you like it well-done
or not.
Notes: This is a tasty and filling meal for the whole family. By leaving the
spices undiluted on top, it gives a crispy crust that is tasty. I love this
recipe because it has quick prep, and tastes like you spent hours on it. My
family is asking me: "When will it be done?" within an hour when the aroma
permeates the house. You can use this recipe with beef roast or even chicken
breasts, too.
Number of servings: 10
Special Thanks to:
http://pork.betterrecipes.com/perkyporkroast.html