We're busting the kitchen fireworks out early with our HyVee Dietitian! She's preparing us with a couple of great recipes to try out for the Fourth of July. She's whipping up some patriotic pork chops and mom's potato salad along with a sweet surprise!
Cherry Glazed Pork Chops
4 pork chops
salt and pepper
1-1 1/2 cups cherries, pitted
¼ cup balsamic vinegar
½ cup Pom Cherry juice
1 pinch brown sugar (optional)
Brush chops with oil and season with salt, pepper and pinch of coriander. Grill chops 5-7 minutes per side, bringing them to 145 degrees.
Cut cherries in half and put into a sauté pan over medium heat. Add a ¼ cup balsamic vinegar and ½ cup Pom cherry juice bringing to a simmer. Sauce will reduce and thicken.
Taste, and you decide if it even needs the brown sugar.
Plate pork chop and drizzle with glaze. Enjoy!!
Mom’s Potato Salad
1.5 pound bag potatoes, quartered
3 tablespoons hummus, plain
3 low sodium dill pickle spears, chopped
1 tablespoon pickle juice
1-2 celery stalks, diced
½ onion, diced
Salt and pepper to taste.
Boil potatoes, drain and allow to cool. Once cooled put potatoes in a large bowl and fold in all other ingredients. Best to make the night before to allow flavors to blend. Simple and delicious! Thanks Mom!
Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip, MS, RD, LDN