Yummy Fall Dinner- Maple Glazed Pork Chops

Maple- Glazed Pork Chops

Chops:
            4 pork chops (3/4 inch thick)

            ¼ teaspoon salt

            ¼ teaspoon coarse ground black pepper

Maple glaze:

            ¾ cup pure maple syrup

            2 tablespoons brown sugar

            2 tablespoons ketchup

            2 tablespoons mustard

            1 tablespoon Worcestershire sauce

Directions:

1.      Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.

2.      When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 minutes, turning once.

3.      Brush pork chops with glaze. Cook an additional 10 minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.

Ø  Glaze can also be used as a marinate.

Yummy chicken dish- Chicken Saltimbocca

Chicken Saltimbocca

Ingredients:

4 boneless skinless chicken breasts (about 6 oz. each)

1/3 cups all-purpose flour

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon salt

2 Tablespoons olive or vegetable oil

4 slices prosciutto (about 3 oz)

4 slices (1 oz. each0 mozzarella cheese

1 teaspoon chopped fresh sage leaves

¾ cup chicken broth

1 Tablespoon butter or margarine

Directions:

1.      Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet (or rolling pin) until ¼ inch thick. In a shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.

2.      In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on the outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly, cook for 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.

3.      Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about ¼ cup. Remove from heat, beat in butter. Spoon over chicken.

GGreat dish to serve with rice pilaf and green beans. (SO YUMMY!!)

Chicken & Brown Rice Salad

Chicken and Brown Rice Salad

Ingredients:

2 bags Boil in a bag whole grain brown rice

2 cups cooked chicken breast, cooled and shredded

2 medium green apples, thinly sliced

1 cup red onion, finely chopped (optional) (I only used 1/2 cup)

1/3 cup toasted walnuts, coarsely chopped

2 Tbsp. fresh sage, chopped

6 Tbsp. balsamic vinaigrette

Directions:

1.       Prepare brown rice according to package directions. Let cool.

2.       If chicken is not already cooked, grill in pan over medium-high heat until cooked through.  Let cool.

3.       In a large bowl, toss together rice, chicken, green apple, red onion, walnuts,  and balsamic vinaigrette.

4.       Garnish with fresh sage. Serve cold or at room temp.

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