Chef Rob makes a low fat version of Honey Glazed Loin Chops, we visit a bee keeper in Long Beach, Mississippi, Rebecca Turner shows us some tasty ways to make desserts with honey and our guest is Mark Simpson from Marathon Makeover.
Full Episode
Recipes
HONEY GLAZED PORK LOIN CHOP
Ingredients:
1 5oz center cut loin pork chop
1 tbspn fresh, local honey
½ tspn black pepper
½ tspn onion powder
½ tspn garlic powder
1 tspn chopped parsley
½ tspn chopped mint if available
COOKING INSTRUCTIONS FOR PORK
Mix all seasoning in small bowl. Pat ½ honey onto pork loin chop. Place pork chop in pan with zero fat spray on medium high for 2 minutes per side (medium rare). Baste with last ½ of local honey to carmelize on the outside of chop and let rest in pan till time to serve.
SEASONAL GREENS WITH ONION, GARLIC AND SUN-DRIED TOMATO PREPARATION
Ingredients:
1 cup of turnip, collard or other available bitter greens, julienne sliced 3/8” thick
1 tbspn minced garlic
2 tbspn julienne yellow onion
2 tbspn of soaked sun-dried tomato fresh or dry rehydrated
½ tspn black pepper
1/8 tspn crushed red pepper
1 tbspn julienne red bell pepper
½ tspn sugar substitute sucralose
2 tbspn vegetable stock salt free
COOKING INSTRUCTIONS FOR BITTER GREENS WITH ONION, GARLIC AND SUN-DRIED TOMATOES
Place onions and garlic in pan with zero fat spray. Add peppers and sun-dried tomatoes. Lightly brown and deglaze with stock, add red bell pepper and add sugar substitute. Remove from pan and add greens to hot pan. Toss well till greens are wilted but still vibrant in color, and place on serving plate for entrée.
HOME-LIKE FRIED POTATOES
Ingredients:
½ of medium potato (can be a sweet potato if preferred) sliced in 1/4” slices
1 tspn white pepper
1 tspn black pepper
1 tspn garlic powder (no salt)
1 tspn onion powder (no salt)
1 tbspn diced parsley fresh or dry
1 tspn paprika for color and garnish
COOKING INSTRUCTIONS FOR HOME-LIKE FRIED POTATOES
Place all seasoning in small bowl and mix well. Spread all potatoes out on a plate and evenly distribute the seasoning over all pieces. Place the parsley and paprika last so color is prominent. Place in a hot pan with zero fat spray and sear on the seasoned side for 3 minutes. Remove from pan (or leave in pan if oven proof) and place in oven at 450 degrees for 10 minutes until brown and crispy.
PLATING ENTRÉE
Place greens in center of plate with all vegetables on top if possible for appearance. Place the honey glazed pork loin chop on one side and the oven roasted potatoes on the opposite side and serve!
