Recipe of the Month

Grilled Pork Chops with Apricot Sauce

Ingredients:

Pork Marinade:

4–6 thin sliced pork chops

2 tbsp extra virgin olive oil

1 tsp sea salt

1 tsp ground pepper

2 cloves garlic pressed or chopped

1 tsp rosemary

½ tsp thyme

Sauce:

2 oz diced dried apricots

½ c pomegranate juice

1 oz balsamic vinegar

½ tablespoon agave nectar

½ tsp. fresh basil

¼ tsp. cinnamon

¼ tsp mild curry

1 tablespoon cornstarch

Directions:

Pre-heat grill to medium high heat.  Marinate pork chops with oil, garlic, rosemary, salt, and pepper.  Allow to set for at least an hour, if possible.  Grill chops evenly on both sides to desired temperature.

Sauce: In a medium size saucepan, combine the apricots, pomegranate juice, and balsamic vinegar.  Stir in the agave nectar, herbs, and spices.  Bring to a simmer over medium heat until spices are dissolved and hold.  Thicken it with 1 tablespoon of cornstarch.

Recipe curiosity of UT Healthy Living Kitchen.

Johnny Long’s - January Receipt of the Month

Cajun Chicken and Spinach Penne Pasta

WHAT’S IN IT

4 oz penne pasta
2 chicken breast (boneless)
2 cups of Cannellini Beans
½ cup of diced Roasted Red Peppers
5 cups of Baby Spinach Leaves
4 tbs Grated Parmesan Cheese
1 Clove Garlic crushed
Salt and Pepper
1tsp Paprika
Tony Chachere’s Seasoning
2 tsp Olive Oil
2 tsp of Hot Sauce

HOW TO MAKE IT

Cook pasta according to the package directions. While the pasta is boiling sauté chicken with salt, pepper, Tony Chachere’s, and Paprika. Pan fry chicken on each side in a skillet over medium heat for 6 or 7 minutes a side. Remove from skillet and set aside. In the same skillet after removing chicken add beans, peppers, spinach, garlic and hot sauce. Cook, turning frequently until the spinach wilts. This will take 3 to 4 minutes. Slice chicken into small pieces, and drain the pasta. Add chicken and pasta to the bean mixture and toss. Spoon the penne pasta into bowls and top each with parmesan cheese.

Per Serving

425 calories
45 grams of carbohydrates
42 grams of protein
8 grams of fat