May 4, 2011 in Features

Some comfort food for thought

Alison Ladman Associated Press

This hearty Mother’s Day dinner is as beautiful as it is delicious. Because while moms may like pretty things, it doesn’t mean they don’t also want a dinner that leaves them satisfied.

Orange Pistachio and Goat Cheese Crusted Pork Chops

Zest and juice of 2 oranges

1/2 cup finely chopped pistachios

4-ounce log soft goat cheese

1/4 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon ground black pepper

Four 6-ounce bone-in or boneless pork chops

1/2 cup white wine

1 cup chicken broth

1/2 cup orange juice

1 tablespoon cornstarch

Salt and ground black pepper, to taste

Heat the oven to 375 degrees.

In a small bowl, combine the orange zest and juice, the pistachios, goat cheese, allspice, salt and pepper.

Arrange the pork chops in a small metal roasting pan. Spread a quarter of the pistachio mixture over the top of each chop. Roast for 20 to 25 minutes, or until the chops reach 155 degrees at the thickest part. Transfer the pork chops to a plate. Cover with foil to keep warm while preparing the sauce.

Place the pan on the stovetop over medium heat. Add the wine and scrape the bottom of the pan to loosen any browned bits. Add the chicken broth and bring to a simmer. In a small glass, mix the orange juice and the cornstarch, then add to the pan, stirring until thickened. Strain the sauce through a mesh strainer, if desired. Adjust the seasoning with salt and black pepper. Serve the sauce with the pork chops.

Yield: 4 servings

Approximate nutrition per serving: 477 calories, 22 grams fat (8 grams saturated, 41 percent fat calories), 47 grams protein, 18 grams carbohydrate, 108 milligrams cholesterol, 2 grams dietary fiber, 982 milligrams sodium.

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