Cook Once, Eat Twice Pork Recipes Recipe
Best Cook Once, Eat Twice Pork Recipes

You can create easy, healthy and delicious family meals by using time-saving recipes. For example, these 'Cook Once, Eat Twice' recipes 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.”

The following Pork Loin Chops with Sweet Balsamic Mushrooms recipe and Pressed Pepperoncini-Pork Sandwiches recipe are a perfect example of cook once, eat twice recipe

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Pork Loin Chops with Sweet Balsamic Mushrooms

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Serves 8

Pork Loin Chops with Sweet Balsamic Mushrooms Ingredients

    8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat

    1/2 teaspoon ground black pepper

    2 tablespoons canola oil, divided

    12  ounces sliced portobello mushrooms

    2 garlic cloves, minced

    1/2 teaspoon salt, divided

    2 tablespoons balsamic vinegar

    2 tablespoons water

    2 teaspoons Worcestershire sauce

    1 teaspoon sugar

    2 tablespoons chopped green onions

Pork Loin Chops with Sweet Balsamic Mushrooms Recipe Steps

    1. Sprinkle both sides of pork with pepper.

    2. 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.

    3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.

    4. 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.

    5. 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.

Cook Once, Eat Twice Pork Recipes Recipe
Pressed Pepperoncini-Pork Sandwiches Recipe

Pressed Pepperoncini-Pork Sandwiches Recipe

    Prep Time: 5 minutes

    Yield: Serves 4

Pressed Pepperoncini-Pork Sandwiches Ingredients

    12 ounces crusty French bread, unsliced

    4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe

    2/3 cup pepperoncini slices

    1 plum tomato, chopped

    1/4 cup finely chopped red onion

    2 garlic cloves, minced

    1 1/2 tablespoons canola oil

    1 1/2 tablespoons cider vinegar

    1 1/2 teaspoons dried oregano

    1/4 teaspoon dried pepper flakes

    3 slices ultra-thin sliced Swiss cheese, cut in half

Pressed Pepperoncini-Pork Sandwiches Recipe Steps

    1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.

    2. 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.

    3. 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.

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SOURCE: CanolaInfo


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Cook Once, Eat Twice Pork Recipes - Pork Loin Chops & Pressed Pepperoncini-Pork Sandwiches

Cook Once, Eat Twice Pork Recipes, American Cuisine

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