FEBRUARY 24, 1997

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Dining In: For more variety, try pork for dinner


Oriental Pork Chops
   1/4 c. teriyaki marinade
   5 boneless loin pork chops
   1/2 tsp. garlic powder
   1/4 tsp. pepper
   All-purpose flour
   3 Tbsp. oil
   2 c. chopped tomatoes
   1 c. chopped onion
   1/4 c. dry white wine
   1/2 tsp. sugar

   In shallow glass dish, pour teriyaki sauce over chops; turn to coat evenly. Cover and marinate 20 minutes. Drain; reserve marinade. Sprinkle chops with garlic powder and pepper; lightly coat with flour. In large nonstick skillet, heat oil. Add chops; cook until browned on both sides. Remove chops from skillet; reserve drippings in skillet. Set chops aside. Add tomatoes and onion to skillet; cook and stir until onion is tender. Stir in reserved marinade, wine, and sugar. Return chops to skillet; spoon sauce over to coat. Cover, simmer 10 minutes.

Sweet-Sour Pork & Red Cabbage
   4 boneless pork loin chops, 3/4-inch thick
   2 cloves garlic, pressed
   1/4 tsp. black pepper
   2 Tbsp. vegetable oil, divided
   1 medium onion, chopped
   4 c. finely shredded red cabbage
   1/2 tsp. salt
   2/3 c. sweet & sour sauce
   1 Tbsp. brown sugar

   Coat both sides of chops with garlic and pepper. Cook chops in 1 Tbsp. hot oil in large skillet over medium-high heat 2 to 3 minutes on each side. Remove from pan; keep warm. Reduce heat to medium and heat remaining oil in same pan. Add onion, cabbage and salt; saute 5 minutes. Meanwhile, blend sweet & sour sauce and sugar; remove and reserve 2 Tbsp. mixture. Blend 1 Tbsp. water with remaining sweet & sour mixture; pour over cabbage, stirring to combine. Cover and cook on low 10 minutes, stirring occasionally. Arrange chops on cabbage; spoon reserved sweet and sour sauce mixture over chops. Cover and cook 5 minutes longer, or until pork is heated through.

Herbed Pork Roast with Balsamic-Glazed Potatoes and Red Onions
   3 Tbsp. olive oil
   2 large garlic cloves, minced
   2 tsp. dried rosemary
   2 tsp. dried tarragon
   2 tsp. dried thyme
   1/2 tsp. dried basil
   1/2 tsp. salt
   1 center-cut boneless pork loin roast (3 to 4 lbs.), tied
   3/4 c. dry white wine
   9 small red new potatoes, cut in half
   3 medium red onions, cut into thin wedges
   2 1/2 Tbsp. balsamic or red wine vinegar
   Freshly ground pepper

   In a small bowl, combine 1 Tbsp. of the olive oil, the garlic, rosemary, tarragon, thyme, basil, and 1/4 tsp. of the salt. Use a small, pointed knife to make slits all over the roast. Fill each slit with some of the herb mixture. This can be done several hours in advance.
   Preheat the oven to 375 F. In a shallow flameproof roasting pan, heat the remaining 2 Tbsp. olive oil over medium-high heat. Add the pork roast and cook, turning, until browned all over, 7 to 10 minutes. Add the potatoes and transfer to the oven.
   Bake 1 hour. Add the onions, vinegar, and the remaining 1/4 tsp. salt, stirring well so the onions and potatoes are well coated with the pan juices. Season with pepper to taste. Bake until the internal temperature of the roast is 155 F, about 30 minutes longer. Let stand 10 minutes before slicing.

Coriander-Pepper Chops
   4 boneless pork chops, about 1 inch thick
   2 cloves garlic, crushed
   1 Tbsp. ground coriander
   1 Tbsp. ground black pepper
   1 Tbsp. brown sugar
   3 Tbsp. soy sauce

   Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals, banked, in grill bed. Remove pork from marinade, discard marinade, and grill chops over indirect heat for 12-15 minutes, turning once.

Pork Chops with Pears, Blue Cheese, and Green Peppercorns
   4 boneless pork chops, 3/4 inch thick
   2 Tbsp. butter
   1 Tbsp. crushed green peppercorns
   Vegetable oil
   1/4 tsp. salt
   1/4 c. crumbled blue cheese
   1/4 tsp. ground white pepper
   2 med. firm, ripe pears

   Heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and season with salt and white pepper. Cook, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm. Meanwhile, cut pears in half lengthwise and core; do not peel. Slice pears in 1/8-inch slices. Melt butter in same skillet; cook pears in butter for 1 minute, stirring gently to coat completely with butter. Stir in the peppercorns and cook, stirring constantly but gently, for 2 minutes more. Spoon the pear sauce over chops. Sprinkle with blue cheese.

Roast Pork Loin and Onions
   Olive oil
   1 1/2 lb. small boiling onions, about 1 inch in diameter
   1 center-cut boneless pork loin, 2 1/2-3 lb., trimmed of most fat and tied in several places
   2 tsp. chopped fresh thyme, plus 6 thyme sprigs
   Salt and freshly ground pepper
   1/2 c. dry white wine, plus extra wine for basting
   1 tsp. cornstarch mixed with 1 Tbsp. water

   Position a rack in the lower third of an oven and preheat to 425 F. Lightly coat a heavy roasting pan with olive oil.
   Trim the onions, then peel and cut a shallow cross in the root end. Fill a saucepan three-fourths full with water and bring to a boil over medium-high heat. Add the onions, return the water to a boil and boil for 2 minutes. Drain the onions and set aside.
   Wipe any moisture from the pork loin with paper towels. Rub the loin all over with olive oil. Sprinkle with chopped thyme and season lightly with salt and pepper. Place the pork loin, fat side up, in the roasting pan (without rack) and add the 1/2 c. wine. Surround the meat with the onions.
   Roast, stirring the onions occasionally and basting the meat and onions a few times with the extra wine or the pan juices, until the loin and onions are lightly golden and the juices run clear when the loin is pierced with a knife, 50-70 minutes. To test for doneness, insert an instant read thermometer into the center of the meat; it should read 160-165 F.
   Remove from the oven and transfer the roast to a warmed platter; cover loosely with aluminum foil and set aside in a warm place. Using a slotted spoon, transfer the onions to a bowl and cover to keep warm. Pour the juices from the pan into a medium saucepan. Let stand for a few minutes to allow the fat to rise to the surface, then skim and discard. Stir the cornstarch mixture into the juices, place over medium-low heat and bring to a boil, stirring constantly. When the mixture thickens, season to taste with salt and pepper. If it thickens too much, add a little water or wine to thin to the proper consistency. Return the onions to the sauce and coat well.
   To serve, cut the meat into slices 1/2 inch thick and layer on the platter. Surround with the onions and sauce.