Grilled Pork Chops with Orange-Tamarind Glaze

Ingredients:

• 2/3 cup chicken broth
• 1/4 cup orange juice
• 4 tsp. tamarind paste
• 1 tsp. honey
• 1/2 tsp. ginger, grated & freshly peeled
• 1 tsp. unsalted butter
• 1 tsp. curry powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) lean thin-sliced bone-in center-cut pork loin chops, trimmed

Makes 4 Servings (1 pork chop + 2 teaspoons glaze per serving)

1. To make the glaze, stir together broth, orange juice, tamarind paste, honey, and ginger in a medium skillet until combined well; bring to boil over medium-high heat. Reduce heat and cook, stirring occasionally, until mixture is slightly thickened, about 8 minutes (you should have 1/4 cup). Remove skillet from heat; swirl in butter until melted. Transfer 1 tablespoon glaze to cup for basting. Set aside remaining 3 tablespoons glaze.
2. Meanwhile, to make rub, stir together curry powder, salt, and pepper in another cup. Rub spice mixture on both sides of pork; lightly spray with olive oil nonstick spray.
3. Heat grill pan over medium-high heat until hot. Add pork to pan and grill 3 minutes per side. Brush pork with 1/2 tablespoon of glaze reserved for basting; turn pork over and grill 1 minute. Brush pork with remaining 1/2 tablespoon glaze; turn pork and grill until cooked through, about 1 minute longer. Serve pork  drizzled with reserved 3 tablespoons glaze.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pork is the other juicy white meat. This pork dish is tasty, succulent and juicy. If you're an adventurous eater, this dish is for you. Don't be intimidated by the ingredients in this meal. The ingredients blend well together for a spicy and succulent dish. This glaze also goes well with chicken or fish. You can also serve this glaze with grilled vegetables too.

Coconut Chicken

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. chicken breast tenders
• 1 tbsp. chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 tsp. dried cilantro
• 1 tsp. grated fresh ginger
• 1 tsp. finely grated lemon peel
• 1/8 tsp. cumin
• Pinch of ground turmeric
• 1 cup light coconut milk
• 2 tbsp. macadamia nuts, finely ground
• 1 tsp. granular sugar substitute
• 1/4 tsp. crushed red pepper
• 1 tbsp. tamarind paste
• 2 tsp. water
• sliced scallion for garnish

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until chicken is cooked through.
3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I like to call better than takeout and better than your local Asian restaurant. This dish takes about 30 minutes to make and it's very aromatic when your cooking. I really love the flavor combinations of turmeric, cilantro, cumin, ginger, lemon peel, garlic and crushed red pepper mixed in with the coconut milk because the combinations are very exotic. Normally in Asian chicken dinners, it's usually a drumstick or a wing. Chicken breast tenders are used and they really satisfied me.  It was a different kind of chicken but it was nice and it quickly filled me up. I was full and satisfied I didn't have to go looking for food late at night. That's what good Asian food does to you: it leave you so full you're not hungry later on.