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(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.
For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.
“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”
For more time-saving recipes, visit canolainfo.org.
Pork Loin Chops with Sweet Balsamic Mushrooms
8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat1/2 teaspoon ground black pepper2 tablespoons canola oil, divided12 ounces sliced portobello mushrooms2 garlic cloves, minced1/2 teaspoon salt, divided2 tablespoons balsamic vinegar2 tablespoons water2 teaspoons Worcestershire sauce1 teaspoon sugar2 tablespoons chopped green onions
Sprinkle both sides of pork with pepper.In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.
Pressed Pepperoncini-Pork Sandwiches
12 ounces crusty French bread, unsliced4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe2/3 cup pepperoncini slices1 plum tomato, chopped1/4 cup finely chopped red onion2 garlic cloves, minced1 1/2 tablespoons canola oil1 1/2 tablespoons cider vinegar1 1/2 teaspoons dried oregano1/4 teaspoon dried pepper flakes3 slices ultra-thin sliced Swiss cheese, cut in half
Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.