Contributed by: News Canada
Meat thermometer is essential when cooking pork
(NC) - Pork is nearly 50% leaner than it was 15 years ago. Good news for our health, but less fat in the meat makes it prone to drying out and easy to over-cook. Lean pork should be cooked just until there is a 'hint of pink' (exceptions to this rule are ground pork and sausage which should be cooked through). Using a meat thermometer is the best way to test for doneness, especially for thicker cuts of pork, without overcooking it.
Heat up a cold March night with Cajun spice
(NC) - Sure, the first day of spring is in March - technically - but sometimes it just doesn't feel like it will ever warm up. Heat up a cold night with a hot Cajun dinner... so quick and easy... and surprisingly low-in-fat.
Cooking Time: 5 minutes Preparation Time: 20 minutes
Combine flour and seasonings on a plate. In a shallow dish, beat egg with water. Place bread crumbs on a third plate. Dredge pork in flour; shake off excess. Dip in egg mixture, then coat with breadcrumbs. If possible, allow to dry on cooling rack for up to 30 minutes, to enhance crispness when cooked.
Heat butter and oil over medium-high heat in a heavy skillet. Saute pork until browned, about 1-1/2 minutes on each side. Remove and serve immediately with fresh lemon juice squeezed over (if desired).
Serving Size: Makes 4 Servings
Nutritional Information: Per 75 g Serving, 1 chop: Calories 205, Fat 8.4 g, Saturated 3.4 g, Monounsaturated 3.3 g, Polyunsaturated 1.1 g, Cholesterol 115 mg, Sodium 104 mg, Carbohydrate 5 g, Fibre 0.4 g, Protein 28 g
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