Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.
Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.
Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA; chicken with meat and skin has 13.39 grams.
Most pork in the marketplace is CURED – like bacon and ham.
Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.
When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.
Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.
Sautéed Pork Chops With Bourbon Glaze –
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2
COMBINE: 1 T. light brown sugar; 1 t. smoked paprika; 1/2 t. garlic powder; 1/2 t. black pepper; 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.
ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.
SAUTE pork chops in oil until brown, approximately 4 minutes; turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.
OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.
RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.
WHISK in 1 T. maple syrup; 1 tsp. Dijon mustard; 1/4 tsp. kosher salt. Bring to a BOIL.
WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.