Everyday Food - Martha Stewart Living Magazine [45]
2 Meanwhile, in a shallow dish, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, turning occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer pork to a plate.
3 Reduce heat to medium. Add remaining tablespoon oil and the onion to skillet; cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and the water; bring to a boil. Reduce to a simmer; cook, breaking up tomatoes with a spoon, until sauce is slightly thickened, 2 to 4 minutes.
4 Remove from heat, and stir in sour cream; season with salt and pepper. Serve pork mixture over noodles, and garnish with parsley, if desired.
PER SERVING: 539 calories; 21.4 grams fat; 34.5 grams protein; 49.8 grams carbohydrates; 4.3 grams fiber
Paprika, made by grinding dried sweet red peppers, is used in many cuisines around the world. It comes in a variety of flavors, ranging from sweet to spicy, and can vary in color from bright orange to deep red. Hungarian paprika is renowned for its bright color and pronounced flavor. It is available in sweet and hot varieties. Spanish paprika (pimentón) is made from peppers that are dried over fire, so both the sweet (dulce) and spicy (picante) versions have a distinctive smoky quality.
PORK CHOPS WITH BULGUR STUFFING
When cooking stuffed chops and roasts, it is important to check the internal temperature of the stuffing to determine doneness. To accompany the pork, use a good-quality store-bought chutney, and serve a simple green salad on the side.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 40 MINUTES
⅔ cup medium-grain bulgur wheat
¼ cup dried apricots, finely chopped
1 large egg
½ teaspoon ground cumin
½ teaspoon ground ginger
Coarse salt and freshly ground pepper
¼ cup sliced almonds
2 scallions, trimmed and thinly sliced
4 boneless center-cut pork chops (each 8 ounces and 1 inch thick)
1 tablespoon olive oil
Chutney, for serving (optional)
1 Heat broiler, with rack set 4 inches from heat source. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press on bulgur and apricots to remove excess water.
2 In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and ¼ teaspoon pepper. Add almonds, scallions, and drained bulgur and apricots; mix to combine.
3 To stuff pork chops (see note), make a deep slit in each pork chop, being careful not to cut all the way through. Fill with stuffing, dividing evenly; press to flatten. Place pork chops on a baking sheet. Rub with oil; season with salt and pepper. Broil (without turning) until pork and stuffing are cooked through (an instant-read thermometer inserted into stuffing should register 160°F), 12 to 15 minutes. Serve pork with chutney, if desired.
PER SERVING: 595 calories; 30.3 grams fat; 55.1 grams protein; 25.1 grams carbohydrates; 5.9 grams fiber
PORK LOIN WITH FIGS AND PORT SAUCE
STRETCH IT Pork works well with many kinds of fruit, including figs. Keep fresh figs in the refrigerator and use within a day or so. This recipe calls for roasting an extra pork loin to use in making two quick dishes on the following pages.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 55 MINUTES
1 tablespoon olive oil
2 boneless pork loins (about 1½ pounds each)
Coarse salt and freshly ground pepper
1 shallot, finely chopped
1 tablespoon all-purpose flour
1 cup port wine
½ pound ripe fresh figs (about 8), stemmed and halved
1 Preheat oven to 450°F. In a medium ovenproof skillet, heat oil over medium-high. Pat pork dry with paper towels. Generously season pork all over with salt and pepper; cook until brown on all sides, turning as needed, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
2 Transfer skillet to oven, and continue to cook pork until an instant-read thermometer inserted in thickest part registers 145°F,