GLAZED PORK CHOPS WITH SMASHED POTATOES AND STEWED GREEN BEANS

GLAZED PORK CHOPS WITH SMASHED POTATOES AND STEWED GREEN BEANS

Serves 4.

Note: In this hearty, down-home meal, green beans become extra soft when simmered with onion, celery and tomatoes.

• 4 tbsp. butter, divided

• 1/2 medium red onion, diced

• 2 ribs celery, halved lengthwise and thinly sliced

• Coarse salt and ground pepper

• 1 (14.5 oz.) can diced tomatoes in juice

• 11/2 lb. red new potatoes, scrubbed well and quartered

• 1 clove garlic, minced

• 1/2 c. whole milk

• 4 bone-in pork chops (about 9 oz. each)

• 1 tbsp. Dijon mustard

Directions

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes.

Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.

Add potatoes; mash coarsely. Cook, stirring, for 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.

Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

Nutrition information per serving:

Calories599Fat23 gCarbohydrates54 gSaturated fat12 gProtein45 gDietary fiber5 g

HERB-CRUSTED SALMON WITH SPINACH SALAD

Note: Dijon mustard gives the topping a kick and balances the richness of the salmon fillets.

• 3 slices white sandwich bread

• 1 c. fresh parsley

• 2 tbsp. olive oil, divided

• Coarse salt and ground pepper

• 2 tbsp. Dijon mustard

• 3 tbsp. fresh lemon juice

• 5 oz. baby spinach

• 1/2 medium red onion, thinly sliced

Directions

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Nutrition information per serving:

Calories383Fat18 gCarbohydrates17 gSaturated fat3 gProtein37 gDietary fiber3 g

CUBAN BLACK-BEAN STEW WITH RICE

• 11/2 c. long-grain white or brown rice

• 1 tbsp. olive oil

• 1 medium red onion, chopped

• 1 clove garlic, minced

• 1 red bell pepper (ribs and seeds removed), chopped

• 1 (14.5-oz.) can vegetable broth

• 1 tbsp. cider vinegar

• 1/2 tsp. dried oregano

• Coarse salt and ground pepper

• Optional garnishes: lime wedges, fresh cilantro and sliced radishes

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

Add beans, broth, vinegar and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.

Nutrition information per serving:

Calories439Fat5 gCarbohydrates81 g