*written by Andrew Akhaphong, Mackenthun's Fine Foods Registered & Licensed Dietitian The Dietitian's Choice is Hormel Natural Choice® Bone-In, Center Cut Pork Chops for $2.49 per pound from January 7th thru January 13th. Go Lean with Pork ChopsPork is an excellent choice if one is lookin for meat options that are heart healthy. Pork is naturally low in sodium, but high in potassium. These two nutrients function together to support healthy blood pressure. Many cuts of pork are lean, but pork tenderloin and pork sirloin roast has met the American Heart Association Health Checkmark program criteria for heart-healthy lifestyles. The criteria takes into account per serving - less than 5 grams of total fat, less than 2 grams of saturated fat, and less than 480 milligrams of sodium. Other lean cuts of pork include...
Nutritional Benefits of PorkFeeling down? Pork is a rich source of tryptophan, an amino acid which research shows can help support serotonin levels. Serotonin is a hormone that assist with mood stabilization, feelings of well-being, and happiness. Tryptophan has also been shown through research that it may help increase melatonin levels to achieve deep sleep. For those who ever felt super tired after a Thanksgiving feast, turkey is also high in tryptophan! A 3-ounce serving of pork provides 51% of your thiamine needs. Thiamine, also known as Vitamin B1, is important for the metabolism of protein, fat, and carbohydrates. The same serving amount also provides 37% of your pyridoxine needs, also known as Vitamin B6. For the gym-goer or athlete, glycogen is an important source of energy which our body obtains from our liver and muscles to keep ourselves moving forward during exercise as much as we can without giving up early. Vitamin B6 helps support the regulation of glycogen including storage regeneration. Myths About PorkThe Pork Industry Uses Hormones. Truth: According to the Food Drug Administration, it is illegal to use hormones in pigs and it has been illegal since the 1970's. The only animals approved for hormone use are sheep and beef cattle. Many pork packages will say, "No added hormones or steroids"; it is technically true and allowed by the Food Drug Administration as a labeling claim; however, this claim is often misleading in the sense that it may cause many consumers to believe there are pork products with hormones. Pork Needs to Be Cooked All The Way. Truth: The United States Department of Agriculture (USDA) used to recommend cooking pork to 165F due to the possibility of a foodborne illness caused by trichinosis. This was true back then, but now that pork meat is even leaner today than it was before, this ends up resulting in a very dry and tough cut of meat. Through years of research, it was discovered that cooking pork to an internal temperature of 140F is enough to kill trichinosis; thus, the USDA has changed the internal cooking temperature of pork to 145F back in the year 2011. This cooking temperature continue to show no significant cases in foodborne illnesses and result in a juicy, moist pork product that will delight the taste buds. The Pork Industry Uses Antibiotics. Truth: The pork industry does use antibiotics in their animals. How else are they going to keep their pigs safe and healthy from disease? Pork farmers work with trusted veterinarians to ensure the pigs are healthy - one sick pig can create a mess for other pigs. The most common antibiotic given to pigs is amoxicillin. Amoxicillin is also given to humans for bacterial infections. When a pork package states "antibiotic free", it does not necessarily mean that the pig did not receive antibiotics. According to the USDA, the labeling claim "antibiotic free" can be used if the producer can show documentation that the pork is free of all antibiotic residue, meaning, the antibiotics have broken down and cleared within the animal before being butchered. The "antibiotic free" labeling is often confused with the other USDA-approved labeling claim, "no antibiotics added". This claim means that the pigs were raised without ever being exposed to antibiotics. Nitrates in Cured Pork Products are Dangerous Truth: Nitrates are added to cure pork to prevent the growth of Clostridium botulinum, or simply botulism. It is a myth that botulism can only be a risk from consuming canned goods. Nitrates only account for about 5% of one's intake from cured pork products. The 95% remaining actually come from the vegetables we eat. Nitrates from our diet are very important for the human body in regards to protein metabolism. Basic protein structures, called amino acids, are created by our liver to rebuild muscle tissue, strengthen our immune system, and other means. There are 9 essential amino acids we must obtain from our diet. The remaining 11 are called "non-essential amino acids" which is produced by our liver from nitrates. Juicy Skillet Pork ChopsBy Adam and Joanne of Inspired Taste https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/ Ingredients
Directions
1. Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub. 2. Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes. 3. Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear. 4. Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes. 5. While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.
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