Pork chop, strawberry salad makes for perfect seasonal dinner

  • Hot Glazed Pork Chops with Strawberry Arugula Salad Linda Gassenheimer

Tribune News Service
Published: 7/8/2016 4:38:55 PM

Dijon mustard and orange marmalade create a spicy, sweet glaze for quick-cooking boneless pork chops. The secret to speedy cooking is to buy thin-cut pork chops or cut thick ones in half horizontally to make a ½-inch thick chop.

Berries are in full season now. For this side dish, sweet strawberries combine with peppery arugula for a sweet and tangy salad.

Fred Tasker’s wine suggestion: This sweet pork dish would go nicely with a sweet, rich pinot noir.

Helpful hints:

Any type of fresh berries can be used instead of strawberries.

Pecans or almonds can be used instead of walnuts.

Any type of croutons can be used.


Prepare all ingredients.

Start pork chops.

While pork chops cook, assemble salad.

Shopping list:

Here are the ingredients you’ll need for tonight’s Quick Fix Dinner.

To buy: 1 jar orange marmalade, 1 jar Dijon mustard, 1 small bottle hot pepper sauce, ¾ pound thin cut boneless pork chops, 1 small container strawberries, 1 bag washed, ready-to-eat arugula, 1 small package walnut pieces and 1 package whole wheat croutons.

Staples: Olive oil, reduced-fat oil and vinegar dressing, salt and black peppercorns.


Yield 2 servings

Recipe by Linda Gassenheimer

3 tablespoons orange marmalade

½ tablespoon Dijon Mustard

Several drops hot pepper sauce

¾ pound thin-cut boneless pork chops (½-inch thick)

2 teaspoons olive oil

Salt and freshly ground black peppercorns

Mix together marmalade and mustard. Add a few drops hot pepper sauce. Set aside. Remove visible fat from pork. Heat oil in a nonstick skillet over medium-high heat. Add pork chops and saute 3 minutes, turn, cover with a lid and cook 3 more minutes. A meat thermometer should read 145 degrees. Sprinkle with salt and pepper to taste. Transfer to individual dinner plates. Add marmalade mixture to the skillet and saute 30 seconds or until marmalade melts, scraping up any brown bits in the pan. Spoon sauce over pork and serve.

Per serving: 332 calories (30 percent from fat), 11.0 g fat (2.5 g saturated, 5.7 g monounsaturated), 120 mg cholesterol, 37.6 g protein, 20.1 g carbohydrates, 0.3 g fiber, 214 mg sodium.


Yield 2 servings

Recipe by Linda Gassenheimer

1 cup strawberries

2 tablespoons coarsely chopped walnuts

2 tablespoons reduced-fat oil and vinegar dressing

2 cups washed, ready-to-eat arugula

1 cup whole wheat croutons

Cut the strawberries into strips about ½-inch thick. Divide the arugula between 2 plates. Add the walnuts and strawberry strips. Drizzle the salad with the dressing. Sprinkle croutons on top.

Per serving: 143 calories (44 percent from fat), 7.0 g fat ( 0.8 g saturated, 1.5 g monounsaturated), 1 mg cholesterol, 3.9 g protein, 17.6 g carbohydrates, 2.7 g fiber, 114 mg sodium.


Support Local Journalism

Subscribe to the Daily Hampshire Gazette, your leading source for news in the Pioneer Valley.

Daily Hampshire Gazette Office

115 Conz Street
Northampton, MA 01061


Copyright © 2021 by H.S. Gere & Sons, Inc.
Terms & Conditions - Privacy Policy