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| "The Scream" Edvard Munch |
While balmy weather in early March is definitely a reason to frolic, it also brings to mind the unsettling specter of bathing suit season just around the corner...
As you've probably gathered, we here at NK don’t enjoy deprivation, so this week’s challenge is to cook up a calorie-conscious yet satisfying meal that won't plump up our waistlines. Southern food is one of our favorites, but it’s not a cuisine typically associated with lighter fare.
Today’s recipe is an easy and healthy pork dish that spotlights the oh-so-southern ingredients, bourbon and peaches. It can be prepared in under 25 minutes as well.
This dish doesn’t skimp on flavor, and keeps the calories under 300 by using less oils in the cooking process and smaller portions of protein. Serve alongside a steamed veggie, and you have a balanced dinner that’s fast enough for a weeknight. I hope you'll find that the bourbon peach sauce makes for a surprisingly delicious light meal. Using frozen organic peaches makes it an entree that can be made all year round.
Here's how to do it:
Pork Chops with Bourbon-Peach Sauce
Adapted from Cooking Light
Serves 4
*Per Serving: about 275 calories, 9g of fat
Ingredients:
4 (4 ounce) boneless Berkshire Pork Medallions - about an inch thick
Salt
Pepper
Cooking Spray
1 Tablespoon minced Shallots
1 teaspoon minced Garlic
1 1/2 cups Organic Frozen Sliced Peaches
1/2 cup fat free, reduced sodium Chicken Broth
2 teaspoons Brown Sugar
2 Thyme Sprigs plus extra for garnish
2 Tablespoons Bourbon
2 teaspoons whipped Light Butter
Method:
Season pork with salt and pepper.
Heat a large non stick skillet over medium high flame.
Coat pan with cooking spray and add pork to the pan.
Cook about 4-5 minutes on each side until browned and cooked through.
Remove pork and cover to keep warm.
Add shallots and garlic to the same pan and sauté for 30 seconds. Add the broth and frozen peaches to the pan and sauté for about 2-3 minutes.
Add the sugar and thyme to the pan and cook 1 more minute.
Next, add the butter and the bourbon to the pan. Cook for about 4 minutes, stirring occasionally until butter is melted and sauce thickens a bit. Remove the thyme and serve sauce and peaches atop the pork. Enjoy!
Today’s recipe is an easy and healthy pork dish that spotlights the oh-so-southern ingredients, bourbon and peaches. It can be prepared in under 25 minutes as well.
This dish doesn’t skimp on flavor, and keeps the calories under 300 by using less oils in the cooking process and smaller portions of protein. Serve alongside a steamed veggie, and you have a balanced dinner that’s fast enough for a weeknight. I hope you'll find that the bourbon peach sauce makes for a surprisingly delicious light meal. Using frozen organic peaches makes it an entree that can be made all year round.
 |
| Frozen Peaches, Photo: NK |
Here's how to do it:
Pork Chops with Bourbon-Peach Sauce
Adapted from Cooking Light
Serves 4
*Per Serving: about 275 calories, 9g of fat
Ingredients:
4 (4 ounce) boneless Berkshire Pork Medallions - about an inch thick
Salt
Pepper
Cooking Spray
 |
| Pork Medallions, Photo: NK |
1 teaspoon minced Garlic
1 1/2 cups Organic Frozen Sliced Peaches
1/2 cup fat free, reduced sodium Chicken Broth
2 teaspoons Brown Sugar
2 Thyme Sprigs plus extra for garnish
2 Tablespoons Bourbon
2 teaspoons whipped Light Butter
Method:
Season pork with salt and pepper.
Heat a large non stick skillet over medium high flame.
Coat pan with cooking spray and add pork to the pan.
Cook about 4-5 minutes on each side until browned and cooked through.
Remove pork and cover to keep warm.
Add shallots and garlic to the same pan and sauté for 30 seconds. Add the broth and frozen peaches to the pan and sauté for about 2-3 minutes.
Add the sugar and thyme to the pan and cook 1 more minute.
 |
| Photo: NK |
Next, add the butter and the bourbon to the pan. Cook for about 4 minutes, stirring occasionally until butter is melted and sauce thickens a bit. Remove the thyme and serve sauce and peaches atop the pork. Enjoy!
 |
| Berkshire Pork Medallions with Bourbon-Peach Sauce and Steamed Haricot Verts, Photo: Neurotic Kitchen |
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