990523 Pork Chops are Show-Stopping Meal on the Grill

Des Moines, IA - Whether you're treating mom to a special meal on Mother's Day or celebrating the Memorial Day Weekend, a cook-out featuring the classic American pork chop will kick off the grilling season in high style.

"The latest trend in restaurants is a return to the chop house concept of the '50s," says Robin Kline, a certified culinary professional and director of the Pork Information Bureau (PIB) for the National Pork Producers Council (NPPC). "This resurgence has inspired more people to use cuts like a double- thick pork loin chop for special dinners at home. The best part is that great chops are easy to make on the grill."

The versatility of the pork chop provides endless flavor possibilities for both casual family meals and elegant get-togethers. Pork chops, typically available boneless or bone-in, come in a variety of cuts, including center loin, rib chops and sirloin chops.

Five Star Chops

The retro-elegance of today's popular chop houses can be recreated with a delicious meal of Gingered Chops with Cherry-Orange Sauce. Accompany the chops with mashed potatoes and asparagus for an elegant at-home treat that's perfect for Mother's Day.

Busy families can also rely on pork chops for a casual and fast family meal. Spicy Grilled Chops, which uses your favorite salsa and orange marmalade for distinctive flavor, served with a Cool Cucumber Salad and Hot Corn Muffins come together in only minutes and are a great solution for Memorial Day cookouts.

Perfection on the Grill

For pork chop perfection, Kline recommends the following grilling process:

-- Heat a charcoal or gas grill to moderately high temperature.

-- Season or marinate pork chops as desired in refrigerator for up to

24 hours prior to grilling. If you're short on time, even a quick

30-minute soak in a marinade will impart some flavor.

-- Position chops directly over medium-hot coals and close grill cover; turn chops once during cooking. Grill chops to medium doneness (6-8 minutes for a 3/4-inch-thick chop; 8-10 minutes for a 1-inch-thick chop; or 12-16 minutes for a 1-1/2-inch chop).

-- To ensure juicy, tender results, pork should be grilled to an end temperature of 160 degrees F. Using a meat thermometer, cook until the internal temperature reaches 155 degrees F. Remove from heat and let stand for 5 minutes. The internal temperature will rise about five degrees after cooking.

-- Perfectly cooked chops will be almost firm to the touch with a slight "give." Also look for a slight blush of pink in the center and clear juices.

Mother's Day Menu

Gingered Chops with Cherry-Orange Sauce*

Mashed Potatoes

Steamed Asparagus

Hot Rolls

Pound Cake with Sliced Strawberries

Gingered Chops with Cherry-Orange Sauce

4 pork rib chops, about 8 ounces each

3 tablespoons EACH lemon juice, chicken broth and soy sauce

2 teaspoons EACH grated ginger root and dry mustard

1 garlic clove, crushed

Dash cayenne pepper

Cherry-Orange Sauce:

1 teaspoon vegetable oil

1/2 cup chopped onion

1/2 teaspoon curry powder

2 teaspoons cornstarch

1/2 cup orange juice

1/2 cup chicken stock

1/3 cup dried cherries

Make marinade by stirring together lemon juice, chicken broth, soy sauce, ginger, mustard, garlic and cayenne pepper in medium bowl. Place chops in a self-sealing plastic bag; pour marinade over chops; seal bag and refrigerate 8 hours or overnight. Prepare medium-hot fire in grill; remove chops from marinade and grill to medium doneness over direct heat about 10-13 minutes, turning once. Meanwhile, prepare Cherry-Orange Sauce.

Cherry-Orange Sauce: In medium saucepan, saute onion in vegetable oil until tender, about 2-3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple tablespoons of orange juice, set aside. Stir remaining orange juice and chicken stock into saucepan; stir in cornstarch mixture and cook and stir over medium heat until blended and thickened slightly; stir in dried cherries and simmer for 2-3 minutes. Set aside and keep warm.

To serve: Ladle sauce onto plates and top with chops; garnish chops with additional dried cherries if desired.

Memorial Day Menu

Spicy Grilled Chops*

Cool Cucumber Salad*

Hot Corn Muffins*

Strawberry Ice Cream and Butter Cookies

Spicy Grilled Chops

4 boneless pork chops, 3/4-inch thick

1/4 cup thick and chunky hot salsa

2 tablespoons orange marmalade

1/4 teaspoon seasoned salt

In small bowl, combine salsa, marmalade and salt; blend well. Place chops in self-sealing bag and add marinade; seal bag and refrigerate for one hour. Prepare medium-hot fire in grill; remove chops from marinade (reserving any remaining marinade) and place directly over fire. Grill for about 4 minutes per side; basting with reserved marinade. Serve chops hot from grill. Discard any remaining marinade.

Cool Cucumber Salad

Partially peel one large cucumber; thinly slice and toss with 1/2 thinly sliced red onion, 3 tablespoons olive oil, 2 tablespoons cider vinegar, 1 teaspoon sugar, 1/2 teaspoon seasoned salt and pepper to taste. Cover and refrigerate for up to 2 hours.

Hot Corn Muffins

Make from favorite recipe or mix; if made ahead, wrap in foil and reheat on grill, away from direct fire.

SOURCE: Pork Information Bureau

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