Succulent Pork Chops with Potato Wedges

It is funny how the human's brain works, when we hear "Pork", we think "FAT". Yes, a pig is fat and ugly, but studies have proved that pork is one of the healthiest and cleanest meat options.

1. Pork is a white meat with very little fat within the lean muscle fibres.
2. It's easy to trim pork to your preference - where there is fat on a pork cut, the fat is situated on the outside and is easy to trim or remove.
3. In this regard, pork is similar to chicken where the fat is contained within the chicken skin.

Comparison of Nutritional Value per 100g Portion
	Mutton (1.)	Beef (2.)	Chicken (3.)	Pork (4.)
Moisture	60.7g	60.7g	74.1g	60.4g
Energy	1087kJ	1057kJ	1020kJ	783kJ
Protein	16.9g	18.4g	21.1g	17.3g
Fat	21.6g	20.1g	18.7g	12.1g
Cholesterol	72mg	62mg	87mg	47mg
Saturated fatty acids	9.5g	9.2g	2.9g	4.5g
Mono-unsaturated fatty acids	8.9g	8.9g	7.1g	5.0g
Poly-unsaturated fatty acids	1.7g	0.3g	3.9g	2.7g
Iron	1.6mg	1.9mg	1.4mg	1.2mg
Zinc	3.3mg	3.5mg	1.5mg	1.9mg



This is one of my easiest, delicious and healthy pork chop recipes.

Ingredients: Serves 2

2 Pork chops, you can get at any supermarket (size depends on appetite)

Juice of one lemon

10ml Olive oil

60ml Barbecue marinade

30ml Chutney

Barbecue spice

2 Large potatoes, cut in wedges

Clove garlic, crushed

Sprig rosemary, chopped

Olive oil

Salt and Black pepper

Method:

Preheat oven to 180 degrees

Step 1: Remove the outside fat layer from the pork chops. Mix barbecue sauce, chutney and olive oil together. Pour lemon juice over the chops, evenly on both sides. Sprinkle barbecue spice on both sides and pour the chutney mixture onto the chops, turn it around and cover both sides with marinade. Leave for +/- 30-60 min.

Step 2: Place potato wedges on a baking tray, sprinkle with olive oil. Add garlic, rosemary and season with salt and black pepper. Mix everything together and place in oven for 45-60min, until cooked.

Step 3: Heat a non stick pan, add the chops and cook both sides for 15-20min, or until cooked through. Remove from heat and serve with one of Ina Paarman's ready made sauces.

Taste the difference!

Tasty Chicken

Being Healthy is a lifestyle! I believe you are what you eat! People think that healthy food should taste like 'cardboard'... I will definitely prove you wrong!!

Ingredients: Serves 4

4 Chickenbreast fillets, diced
1 Small onion, chopped
Half red pepper, chopped
125g Mushrooms, chopped
250ml Frozen peas
500ml Vegetable stock
5ml Red Curry paste
5ml Curry powder
30ml Chutney
Half a packet of vegetable soup powder
Sprig fresh thyme, finely chopped
5ml Ground chili
5ml Olive oil
Salt and black pepper

Method:

Step 1: Heat olive oil in a saucepan, fry onion; add red pepper and mushrooms. Cook for 3min, add red curry paste, curry powder, ground chili and chutney. Cook for 5 min whilst stirring. Add the chicken and mix everything well together.

Step 2: Add the vegetable stock, bring to the boil, cover with lid and let it simmer for 30 min. Add the peas and simmer for 10min. Stir in the vegetable soup powder and cook for another 15min.

Step 3: Add the thyme and season with salt and pepper. Remove from the heat and serve with rice and fresh baby tomatoes.

Taste the difference!

Roast Chicken with Stuffed Squash and Butternut Salad

Not everyone is very fond of squash, but, try this recipe...I guarantee: NO left overs!

Taste the difference!

Ingredients: Serves 4

1 Whole chicken

1 Onion, quartered

1 Lemon, thickly sliced

Knob of butter

Sprig of thyme,

Olive oil

500g Butternut, roasted 

Salad mix (whatever you like to put in your salad) Cucumber, baby tomatoes, green pepper, rocket, blue cheese

3 or 4 Squash, halved

1 Tin sweetcorn

120ml Flour

1 Egg

Grated cheese

Salt and Black pepper

Method: Preheat oven to 180 degrees

Step 1: Stuff the chicken with lemon, onion and thyme. Rub the chicken with course salt, black pepper and butter. Place in roasting dish into the oven for 60-75min. Check after 60min if cooked; take a knife and push it into the chicken, if a reddish fluid comes out, it's not cooked; cook for another 15-30min. Remove from oven, let it cool and remove the onion stuffing.

Step 2: Mix sweetcorn, flour and egg. Season with salt and pepper. Sprinkle squash halves with salt and fill with sweetcorn mixture. Sprinkle grated cheese on top and bake for +/- 45 min., until cooked and golden brown.

Step 3: Mix salad ingredients together, add roasted butternut, season with salt and pepper and sprinkle with a little olive oil.

Serve with your choice of sauce...ready made Ina Paarman's.

                            

Chicken Salad

This is an ideal dish for the ladies if they don't want to eat too heavy the evening. Or a healthy option for guys as lunch.

Very easy to prepare, healthy, tasty and not expensive. Imagine what you will pay for a salad like this at a restaurant.. Make it yourself!





Taste the difference!