Cook Simply

By Susan MYKRANTZ

 Tradition says you should eat pork on New Year’s Day for luck. I don’t know about you, but after the last few years, I think we should eat pork at least once a week for a year. Granted, even this might not bring us much luck, we can enjoy time at the table with family and friends. 

Pork is a delicious, nutritious addition to your diet. The average American consumes about 50 pounds of pork per year, and 18 pounds of that pork consumption comes in the form of bacon. 

A three-ounce serving of pork has less than five grams of fat and is low in sodium and is a good source of potassium.  The same service size also contains 22 grams of protein. 

This week, Cook Simply features a tasty selection of pork recipes for your enjoyment. Marinated Pork Chops are an easy, quick meal any time of the year when you feel like firing up the grill. The spicy pork roast is a great addition to Sunday dinner with the family. The Sweet and Spicy Boston Pork Butt would be a great treat on the table for a tailgate party or half time celebrations. And if you have left over ham from Christmas dinner, the One Pan Ham Casserole is a great tasting warm meal for a cold night. Wishing you and your family a happy, healthy new year and remember food is love. So until next time, Simply Cook. 

Italian Marinated Pork Chops

4 boneless pork chops (1 1/2 inch thick)

8 ounce  Italian dressing

Marinate pork chops, cover and refrigerate in dressing for 2 to 4 hours. Prepare  medium hot coals in a covered barbecue grill, banking coals on the sides of the grill. Remove chops from the marinade and discard the marinade. Grill chops 12 to 16 minutes, turning once after about 6 to 7 minutes per side, until the internal temperature reaches 145 degrees. Allow the meat to rest for about 3 minutes. 

 Source: Ohio Pork Council

Pork Roast

2 1/2 pound boneless pork roast

Rub 

In a small bowl combine the following ingredients:

3 1/3 tablespoons brown sugar

2/3 tablespoons sugar

1 1/2 teaspoon coarse ground black pepper

1 teaspoon kosher salt

1 teaspoon ground ginger

3/4 teaspoon garlic powder

3/4 teaspoon onion salt

1/2 tablespoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1/4 teaspoon ground cumin

1/4 teaspoon paprika

3/4 teaspoon crushed, dried thyme

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne pepper, crushed red pepper, cumin, paprika and thyme. Preheat oven to 325 degrees. Rub the spice mixture on all sides of the roast, covering the entire roast evenly with the spice mixture. Place the pork roast on a rack in a shallow roasting pan or baking dish. Roast the pork, uncovered for 40 to 60 minutes (About 20 minutes per pound) until the internal temperature reaches 145 degrees. Remove the roast from the oven and let it rest about 10 minutes before slicing to allow the meat to firm up.

Source: Ohio Pork Council

Sweet & Spicy Boston Pork Butt

Blackening Seasoning Mix

1 heaping tablespoon paprika

2 teaspoons salt

1 heaping teaspoon garlic powder

1 heaping teaspoon onion powder

1/2 teaspoon ground cayenne pepper

1 1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 2 to 3 pound boneless Boston Pork Butt Roast

1 tablespoon blackening seasoning

2 tablespoons apple cider vinegar

1 tablespoon pureed chipotle peppers in adobe sauce

Preheat the oven to 350 degrees. Place the pork in a baking pan. Mix together vinegar and peppers. Rub roast with blackening season. Coat with sauce and cover with foil. Roast until pork shreds easily and reaches an internal temperature of at least 145 degrees. Figure about 20 minutes per pound and about 3 hours. Remove the pork from the oven. Shred the pork. Serve with additional BBQ sauce if desired.

 Source: Adapted from www.publix.com/recipes

One Pan Ham Casserole

1 1/2 cup milk

1 can condensed cream of celery soup

2 cups chopped cooked ham

1 cup uncooked elbow macaroni

1 4 ounce can sliced mushrooms, drained

1/2 cup chopped onion or 1 tablespoon dried minced onion

2 tablespoons diced pimento

4-5 slices American Cheese

Preheat the oven to 375 degrees. In a 2-quart casserole dish, stir milk into the soup. Add ham, macaroni, mushrooms, onion and pimento. Stir to combine. Cover the casserole with foil or a lid and bake 40 minutes or until pasta is tender. Remove the lid and arrange the cheese slices