Not-So-Portly Pork

Tonight the chef made the Steamed Fish With Potatoes and Asparagus dinner, and it was great. He said it was easy to prepare, and the fish was cooked perfectly. We’d never tried steamed fish before, and will definitely try it again.

I bought a new cookbook at Costco yesterday — Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, part of the Company’s Coming series.

In it, I found this pork recipe, which looks good. We have a bit of rhubarb left in the garden, and some port in the cupboard, so maybe the chef will try it.

Not-So-Portly Pork

  • 1 tsp canola oil
  • 4 boneless pork loin chops, trimmed of fat, about 1 lb total
  • 1/4 cup port wine
  • 1-1/2 cups sliced fresh rhubarb
  • 3 tbsp granulated sugar
  • 1/4 tsp ground ginger (or 1 tsp finely grated gingerroot)
  1. Heat canola oil in large frying pan on medium high.
  2. Add pork, and cook for about 2 minutes per side until browned.
  3. Reduce heat to medium low
  4. Add wine. Heat and stir for 15 seconds, scraping any brown bits from the bottom of the pan.
  5. Combine rhubarb, sugar and ginger in a small bowl.
  6. Add to pork mixture and stir.
  7. Cook, covered, for 8 to 10 minutes, turning pork after 4 minutes, until desired doneness.
  8. Transfer pork to serving dish, and spoon rhubarb mixture over top.

Serves 4.

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