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A Passionate Voice


Even at an early age, Cheryl Day was a passionate and practical advocate for agriculture. Check out her viewpoint on current agricultural topics.

Pork "Be Inspired" Meatful Monday

Oct 03, 2011

October is National Pork Month. I admit this beef farmer also enjoys eating pork. After all, variety is the spice of life. It is like one farmer said to me when I was small: "I love steak, but I do not like raising cattle." Likewise, I have tried raising pigs as a kid and I did not enjoy it.

So, this Meatful Monday is inspired by pork. My feature recipe is one of the great recipes you can find on the               2011 PorkLogoBeInspired website, sponsored by the Pork Checkoff.


4 boneless sirloin chops, 3/4-inch thick
salt and pepper, to taste
1/4 cup apple cider, OR apple juice
1/2 cup cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate, thawed
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for about 8 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through.
Serves 4.
Calories: 248 calories
Protein: 23 grams
Fat: 7 grams
Sodium: 69 milligrams
Cholesterol: 67 milligrams
Saturated Fat: 2 grams
Carbohydrates: 28 grams
Fiber: 1 grams
Side Note: The sauce in this recipe is great with different cuts of pork-pork steak, ham, ham loaf. 
Remember to always use a food thermometer to insure all meat has been cooked to the right temperature. The USDA has new recommendation for Pork:
Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160 degrees F. Pre-cooked ham can be reheated to 140 degrees F. or enjoyed cold.
Pork packs nutrients in every lean serving.   A 3-ounce of pork offers 8% of the daily value of Vitamin B-12, a micronutrient NOT found in plant-based food.  In addition Pork is an "excellent" source of protein, thiamin, vitamin B6, phosphorous and niacin, and a "good" source of potassium, riboflavin and zinc, yet contributes only 6 percent of calories to a 2,000-calorie diet. Fresh pork is naturally low in sodium.
The Pork Be Inspired Website also has great tools for every cook to use:
  • Information on Cuts of Pork including Nutrition
  • Ask the Butcher
  • Safe Handling, Cooking, and Storing of Pork
  • Recipes




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