Main Course: Marinated Pork Loin Chops with Apple-Chile Chutney

on Jul 23, 2004

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6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic, minced
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side gets a turn.

The Skinny: Get the leanest pork loin chops you can find. You can also use light soy sauce to cut down on the sodium.

Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve. Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chile juice on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chiles. We never tried making our own chutney until we found this recipe. We can always find Major Gray's Mango Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy.

The Skinny: Nothing you can do with these ingredients. There is very little fat and not too many calories to begin with. Also, the chutney is just a condiment so you will not be eating a big bowl of it.

Succotash

2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes. Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar, salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe.

The Skinny: This is a great summer time recipe when all the fresh veggies are available. Both corn and butter beans have some calories and fat but you really shouldn't worry too much. Both ingredients also pack lots of vitamins, minerals and fiber so go ahead and dig in.