Monday, August 16, 2010

121. Pork Madeira for Two,

Pork is such a versatile meat and fresh pork has a mild flavor that blends well with others. Unfortunately, pork does have the  reputation for being hight in fat. To help dispel this notion, an ad campaign started a number of years ago by the pork industry, proclaimed that pork is the other white meat...which lead comsumers to believe that the fat and cholesterol content was as low as chicken or turkey meat.

While the USDA treats pork as a red meat, we need to know just exactly how pork compares to other meats for fat, calories and cholesterol. According to the pork industry, "...the meat provides more vitamins and minerals and many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for 'extra lean. ' "

A more detailed comparison of pork and other meats can be found at the following site:

People in China, Europe and the United States all consume great quantitites of pork, and yet, there are whole regions and cultures in the world that consider eating pork to be taboo. For the rest of us, careful handling and thorough cooking is the best way to control anything that could be problemanteic in the meat.

Thorough cooking, however , does not mean frying or grilling the meat unitl it is like a piece of shoeleather. If you love a tender piece of meat with a light, lovely sauce smothered with mushrooms, this is the recipe for you.

Diane's Pork Madeira for Two

2 pork steaks (other cuts of pork may be substituted)
Pepper blend
Dry basil
Olive oil

2 C thinly sliced fresh mushrooms
1 garlic clove, minced
Olive oil
1/2 C beef broth
1/4 C white wine (chenin blanc)
1 T Worcestershire sauce

2 T cornstarch
2 T water

Sprinkle pork with pepper blend and crumbled, dry basil on both sides of meat. Heat a large frying pan on med. hot. Add olive oil to coat bottom of pan. Place pork in pan and cook until browned well on both sides. Remove pork to a plate. Turn heat down to med.

Add more olive oil to pan and add mushrooms and minced garlic. Saute until musrooms are tender. Add broth, wine and Worchestershire sauce; stir to loosen browned bits on bottom of pan.  Add pork back to pan with mushroom sauce. Bring to a boil, cover and reduce heat to a simmer for 10 minutes or until pork is tender.

Remove pork again to a plate. Combine cornstarch and water in a cup and stir well. Stir into mushroom mixture in pan and raise temperature to med. Stir constantly until mixture comes to a full boil. Boil one minute, stirring constantly. Spoon sauce over pork to serve. 2 large servings.

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1 comment:

  1. Marian wrote: I should have had this recipe yesterday as I served pork chops for Sunday dinner. I always have to bake or broil them because my fried chops come out as you described--like shoeleather.