Dinner Tonight: Pork

Dijon Croque Monsieur

Time: 30 minutes

Serve with Haricots Verts Salad: Cook ¾ pound trimmed haricots verts in boiling water 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Place beans in a medium bowl; add ½ cup slivered red bell pepper. Combine 2 ­tablespoons chopped fresh chives, 2 tablespoons minced shallots, 2 tablespoons white wine vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper, stirring with a whisk. Drizzle vinaigrette over bean mixture; toss to coat.

Simple Sub: Regular greens beans will work great in the salad, but you’ll need to cook them a few minutes longer.

View Recipe: Dijon Croque Monsieur 

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Ancho Pork and Hominy Stew

Time: 40 minutes

Make-Ahead Tip: You can freeze the stew for up to two months.

Serve with Jalepeño Corn Bread: Preheat oven to 450 degrees. Combine 1 cup low-fat buttermilk, ¼ cup canola oil, 3 tablespoons sugar, ½ teaspoon salt, and 2 large eggs in a large bowl, stirring with a whisk. Sprinkle 4 teaspoons baking powder over batter; whisk until blended. Fold in 1 cup yellow cornmeal, 4.5 ounces (about 1 cup) all-purpose flour, and 1 chopped jalepeño pepper (do not remove seeds). Spoon batter into a 10-inch cast-iron skillet coated with cooking spray. Bake at 450 degrees for 20 minute or until lightly browned.

View Recipe: Ancho Pork and Hominy Stew

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Noodles with Roast Pork and Almond Sauce

Time: 40 minutes

Time-Saver: Use bottled ground fresh ginger, found in the produce section.

Serve with Honey Oranges: Peel and section 4 large oranges over a bowl, reserving excess juice. Combine juice, 1 tablespoon honey, and a dash of ground ­allspice; stir with a whisk. Add orange ­sections to honey mixture; toss to coat.

View Recipe: Noodles with Roast Pork and Almond Sauce

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Spice-Rubbed Pork Chops

Time: 40 minutes

Simple Sub: Replace the coriander with paprika or smoked paprika in the spice rub.

Serve with Lemon Green Beans: Steam 8 ounces green beans 5 minutes or until crisp-tender. Toss with 1 teaspoon
olive oil, 1 teaspoon grated lemon rind, and 1/4 teaspoon salt.

And Sweet Potato Wedges: Cut 1 large peeled sweet potato lengthwise into 10 wedges. Combine potato wedges, 1 tablespoon olive oil, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika; toss to coat. Arrange wedges in a single layer on a baking sheet. Bake at 500º for 16 to 20 minutes or until done, turning after 9 minutes.

View Recipe: Spice-Rubbed Pork Chops

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Italian Meatball Sliders

Time: 40 minutes

Prep Pointer: Adding ricotta to the meatballs keeps them moist.

Serve with Spinach and Mozzarella Salad: Combine 1 cup julienne-cut red bell pepper, 1 cup sliced red onion, 2 tablespoons olive oil, and 1 tablespoon balsamic vinegar in a large bowl; let stand 15 minutes. Add 6 cups baby spinach, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss. Top with 6 tablespoons finely chopped fresh mozzarella. CALORIES 98; FAT 7.3g (sat 2.3g); SODIUM 167mg

View Recipe: Italian Meatball Sliders

Pork Chops with Grits and Red-Eye Gravy

Time: 40 minutes

Time Saver: Quick-cooking grits shave off more than 15 minutes.

Serve with Wilted Spinach: Heat 1 tablespoon olive oil and 1 teaspoon minced garlic in a large saucepan over medium-high heat for 1 minute. Add 1 (9-ounce) package fresh spinach; sauté 2 minutes. Sprinkle with ¼ teaspoon salt. CALORIES 47; FAT 3.6g (sat 0.5g); SODIUM 198mg

View Recipe: Pork Chops with Grits and Red-Eye Gravy

Crispy Pork Medallions

Time: 40 minutes

Flavor Hit: Mustard adds tanginess to the pork and helps the crust adhere to the meat.

Serve with Roasted Root Vegetables: Preheat oven to 450°. Combine 8 ounces quartered small red potatoes, 2 thinly sliced carrots, and 2 thinly sliced parsnips in a medium bowl. Add 1 tablespoon olive oil, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4 (serving size: 3/4 cup). CALORIES 144; FAT 3.7g (sat 0.5g); SODIUM 106mg

View Recipe: Crispy Pork Medallions

Pork Tenderloin Medallions and Balsamic Reduction

Time: 40 minutes

Flavor Hit: Fresh rosemary infuses the sauce with pinelike fragrance and taste.

Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. Yield: 4 servings (serving size: 3 wedges). CALORIES 34; FAT 0.2g (sat 0g); SODIUM 0mg

Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped ­pecans. Yield: 4 servings (serving size: 1/2 cup). CALORIES 199; FAT 2.8g (sat 0.3g); SODIUM 153mg

View Recipe: Pork Tenderloin Medallions and Balsamic Reduction

Chipotle Pork Tacos

Time: 40 minutes

Flavor Hit: Cook tortillas over an open gas flame or in a grill pan for chargrilled flavor.

Serve with Radish and Fennel Salad: Combine 1 cup thinly sliced radishes, 1 cup thinly sliced fennel, 1/2 cup thinly sliced celery, and 1 tablespoon finely chopped niçoise olives in a large bowl. Combine 5 tablespoons fresh lemon juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle juice mixture over radish mixture. Yield: 4 servings. CALORIES 48; FAT 2.7g (sat 0.4g); SODIUM 199mg

View Recipe: Chipotle Pork Tacos

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Pork with Pomegranate Pan Sauce

Time: 30 minutes

SimpleSub: Use finely chopped green onions in place of chives for the potatoes.

Serve with Sour Cream Mashed Potatoes: Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions. Stir in 2 tablespoons reduced-fat sour cream. Top each serving with 1 teaspoon butter and ½ teaspoon minced fresh chives.

View Recipe: Pork with Pomegranate Pan Sauce

Caramel Pork

Time: 40 minutes

Prep Pointer: Use a mandoline or julienne slicer to help the slaw come together faster.

Serve with Radish-Squash Slaw: Combine 2 tablespoons dark sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons honey, and 1/4 teaspoon salt in a medium bowl. Add 3/4 cup each of julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 tablespoons cilantro leaves. Yield: 4 servings. CALORIES 101; FAT 7.5g (sat 1g); SODIUM 234mg

View Recipe: Caramel Pork

Smoky Pan-Grilled Pork Chops

Time: 40 minutes

Prep Pointer: Toasting cumin seeds deepens their smoky flavor.

Serve with Lemon Broccolini: Heat 2 teaspoons olive oil in a large skillet. Add 2 (6-ounce) bunches Broccolini, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; sauté 5 minutes or until crisp-tender. Remove from heat; stir in 1 teaspoon grated lemon rind. Yield: 4 servings. CALORIES 55; FAT 2.3g (sat 0.3g); SODIUM 173mg

View Recipe: Smoky Pan-Grilled Pork Chops

Pork Noodle Salad

Time: 30 minutes

Simple Sub: If you don't have mirin, use 2 tablespoons dry sherry plus 1 teaspoon sugar.

Serve with Soy-Buttered Sugar Snap Peas: Steam 1 pound sugar snap peas 3 minutes or until crisp-tender; drain and place in a bowl. Combine 5 teaspoons melted butter, 1 tablespoon low-sodium soy sauce, 1 teaspoon lemon juice, and 1⁄8 teaspoon black pepper. Drizzle butter mixture over peas; toss to coat.

View Recipe: Pork Noodle Salad

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Grilled Pork Chops with Two-Melon Salsa

Time: 30 minutes

Simple Sub: Use any fruit you like in place of melons—peaches, pineapple, or mango.

Serve with Garlic Texas Toast: Preheat oven to 375°. Combine 1 tablespoon melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each of 4 (1½-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375° for 8 minutes or until lightly browned.

View Recipe: Grilled Pork Chops with Two-Melon Salsa

Open-Faced Pimiento Cheese BLTs

Time: 40 minutes

Shopping Tip: Try colorful heirloom tomatoes from your local farmers' market.

Serve with Sweet Potato Fries: Preheat oven to 450°. Cut 1 large, peeled sweet potato into ¼-inch strips. Combine sweet potato, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground pepper, and 1/8 teaspoon ground red pepper in a large bowl; toss to combine. Arrange in a single layer on a foil-lined jelly-roll pan. Bake at 450° for 25 minutes or until browned, turning occasionally. CALORIES 58; FAT 3.4g (sat 0.5g); SODIUM 138mg

View Recipe: Open-Faced Pimiento Cheese BLTs

Pork Tenderloin Salad and Grilled Nectarines

Time: 40 minutes

Flavor Hit: Grade B syrup has the strongest maple flavor.

Serve with Goat Cheese Toasts: Preheat broiler. Place 8 (½-inch-thick) slices baguette on a baking sheet. Spread 1½ teaspoons goat cheese over each bread slice. Sprinkle with 1 teaspoon chopped fresh thyme; broil 2 minutes or until toasted. CALORIES 112; FAT 3.6g (sat 2.1g); SODIUM 217mg

View Recipe: Pork Tenderloin Salad and Grilled Nectarines

Pork Chops with Roasted Apples and Onions

Time: 40 minutes

Budget Buy: Purchase bone-in pork chops instead of boneless.

Serve with Haricots Verts and Mustard Vinaigrette: Cook 2 (8-ounce) packages microwave in-a-bag fresh haricots verts according to package directions. Combine 11⁄2 teaspoons olive oil, 11⁄2 teaspoons cider vinegar, 1 teaspoon stone-ground mustard, 14⁄ teaspoon kosher salt, and 14⁄ teaspoon freshly ground black pepper in a medium bowl. Add beans; toss well to coat. CALORIES 51; FAT 1.8g (sat 0.3g); SODIUM 143mg

View Recipe: Pork Chops with Roasted Apples and Onions

Apple and Rosemary Pork Roulade

Time: 40 minutes

Feed a Family: Substitute green beans for bitter Brussels sprouts.

Serve with Roasted Brussels Sprouts: Preheat oven to 425°. Combine 1/4 cup chopped hazelnuts, 2 teaspoons canola oil, 1-1⁄2 teaspoons maple syrup, 1⁄2 teaspoon black pepper, 1/4 teaspoon salt, and 1 pound halved Brussels sprouts on a jelly-roll pan. Bake at 425° for 17 minutes, stirring once. CALORIES 122; FAT 7.1g (sat 0.6g); SODIUM 176mg

View Recipe: Apple and Rosemary Pork Roulade

Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Time: 40 minutes

Simple Sub: Use bacon instead of pancetta.

Serve with Pear and Winter Lettuce Salad: Combine 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add 2 heads thinly sliced Belgian endive, 1 small head thinly sliced radicchio, and 1 large sliced pear; toss to combine. CALORIES 103; FAT 7g (sat 1g); SODIUM 188mg

View Recipe: Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Pork Chops with Tangy Red Currant Sauce

Time: 30 minutes

Flavor Hit: Grated lemon rind perks up ordinary peas.

Serve with Mashed Potatoes: Place 2 cups frozen precut baking potatoes (such as Ore Ida Steam n' Mash) in a bowl. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 2 tablespoons 2% reduced-fat milk, 1 tablespoon extra-virgin olive oil, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon salt; mash potatoes. Sprinkle with additional pepper, if desired. CALORIES 88; FAT 3.5g (sat 0.6g); SODIUM 251mg

Serve with Lemon-Mint Peas: Place 2 cups frozen green peas and 2 tablespoons water in a bowl; cover. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 1 tablespoon chopped mint, 1 teaspoon butter, ½ teaspoon grated lemon rind, ¼ teaspoon pepper, and 1/8 teaspoon salt; toss. CALORIES 68; FAT 1.3g (sat 0.7g); SODIUM 86mg

View Recipe: Pork Chops with Tangy Red Currant Sauce

Grilled Pork Chops with Nectarines

Time: 30 minutes

Flavor Swap: For a fruitier vinaigrette, use balsamic vinegar.

Serve with Bacon-Herb Salad: Cook 2 center-cut bacon slices in a small nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Pour drippings into a medium bowl. Add 2 tablespoons sherry vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt to bowl; stir with a whisk. Add 1 (6-ounce) package herb salad mix; toss to coat. Sprinkle with bacon. CALORIES 30; FAT 1g (sat 0.5g); SODIUM 203mg

View Recipe: Grilled Pork Chops with Nectarines