(Family Features) Most families are looking for ways to spend more time together, but managing the family schedule can be a daunting task, especially with the additions of nightly homework and extracurricular activities a new school year brings.

Hectic weeknight schedules during back-to-school season don’t need to get in the way of quality time spent around the dinner table with these simple tips for enjoying dinner together.

Designate a time. Write dinner time on a calendar in the kitchen so every family member is aware of this special time and can look forward to sitting down together. Even if your schedule is overwhelming, pick a specific day each week and block out time to have a meal as a family.

Rely on foods rooted in tradition. Experimenting with recipes can add quick and easy new favorites to the family meal repertoire like Spaghetti and Turkey Meatballs, a modern twist on the nostalgic family classic. As food trends come and go, RAGÚ continues to be a culinary staple for family meals. For 80 years, RAGÚ has gathered families at the table to celebrate the tradition of creating memories around a mouthwatering meal. Whether that’s a new take on ravioli or a family-favorite pasta dish, families can count on serving up delicious pasta sauces rich with bold, Italian flavors and vine-ripened tomatoes.

Create rituals. To build a tradition in the kitchen, try involving the whole family by showing your kids age-appropriate ways to contribute to their favorite meal. Let them measure ingredients to create better-for-you turkey meatballs, carry ingredients from one place to another, mix and pour ingredients, and set the table. Creating a ritual of cooking a favorite back-to-school meal with your kids is a good way to help them build healthy habits and skills that will last a lifetime.

Step away from your cell phone. Designate dinnertime as a no-cellphone zone. Leave your mobile devices in another room to allow for time to reconnect with your loved ones and be fully present.

Create fun dinner table topics. Making the table a fun place to be is the best strategy for getting your family to dinner and keeping them at the table longer. Make a game out of sharing the best parts of your day with each other. This can be a great way to laugh together as well as an opportunity to offer much-needed advice and support.

Find more easy recipes to bring the family together during the busy back-to-school season and throughout the year at RAGU.com or on Facebook.

Spaghetti and Turkey Meatballs

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

• 10        ounces spaghetti
• 1          pound (85 percent lean) ground turkey
• 1/2       cup Italian-seasoned, dry bread crumbs
• 1/4       cup grated Parmesan cheese, plus additional (optional)
• 1/4       cup chopped Italian parsley
• 1          egg, beaten
• 3/4       cup water, divided
• 1/2       teaspoon kosher salt
• 1          tablespoon extra-virgin olive oil
• 2          cloves garlic, minced
• 1/2       teaspoon crushed red pepper
• 1          jar RAGÚ Homestyle Thick and Hearty Traditional Sauce

1. Cook pasta as directed on package, omitting salt; keep warm.
2. Combine turkey, bread crumbs, Parmesan, parsley, egg, 1/4 cup water and salt. Shape mixture into 25 (1 1/4-inch) meatballs.
3. In large, nonstick saute pan on medium heat, heat olive oil, garlic and crushed red pepper. Add sauce and remaining water once garlic is golden.
4. Arrange meatballs in sauce; cover and cook 10 minutes, or until cooked through (165° F), stirring occasionally. Serve with cooked spaghetti and additional Parmesan, if desired.

Tip: Use a small ice cream scoop or melon baller to easily make evenly sized meatballs.

Source: RAGU

(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

• 1 cooked, bone-in ham (6-8 pounds), trimmed
• pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes (red, green or a combination)
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

1. Preheat oven to 325° F. Position rack in lower third of oven.
2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

• 1 1/2 pounds lean ground pork
• vegetable oil, for the baking sheet
• 3/4 cup plain dried bread crumbs
• 1 large egg, beaten
• 2 tablespoons dry sherry (optional)
• 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 40 red-pepper-stuffed green olives (not large)
• 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

• 1 large garlic clove, crushed under knife, peeled
• 2 drained, jarred roasted red bell peppers
• 1/4 cup sliced natural almonds
• 2 teaspoons sherry or red wine vinegar
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 pound pork tenderloin
• 2 teaspoons Chinese five-spice, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Fuji apple or other sweet-tart apple
• 1/4 red onion
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil or other neutral-flavored oil
• 12 cups mixed greens (about 6 ounces)

1. Preheat oven to 425° F.
2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

Croquettes

Servings: 4

Tomato Sauce:

• 10 ounces tomatoes
• 1 clove garlic
• 1/3 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 teaspoon curry
• salt, to taste
• pepper, to taste

Croquettes:

• 4 ounces Jarlsberg cheese
• 4 ounces cured ham
• 1 garlic clove
• 2 tablespoons shallots
• 2 tablespoons parsley
• 10 gelatin leaves
• 2 tablespoons butter
• 3 tablespoons flour, plus extra for dredging
• 3 cups milk
• salt, to taste
• pepper, to taste
• 4 cups cooking oil
• 2 eggs
• 6 tablespoons breadcrumbs

1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

Baked Mashed Potatoes

Servings: 7

• 4 large baking potatoes
• 1 cup shredded Jarlsberg cheese
• 1 cup milk
• 1 container sour cream
• 1 cup butter
• salt
• fresh ground black pepper

1. Heat oven to 350° F.
2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

Cheese Fondue

Serves: 4

• 16 ounces Jarlsberg cheese
• 1 garlic clove
• 2 cups white wine
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 1 tablespoon kirsch (optional)
• 1/4 teaspoon white pepper
• salt, to taste
• nutmeg, to taste

1. Grate cheese, or cut into small cubes.
2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

Jerusalem Artichokes Au Gratin

Servings: 4

• 2 cups Jerusalem artichokes
• 4 shallots
• 2 garlic cloves
• 1 1/3 cups creme fraiche
• salt, to taste
• pepper, to taste
• lemon juice, to taste
• 1 1/3 cups grated Jarlsberg cheese
• fresh herbs
• fresh ground black pepper

1. Heat oven to 400° F.
2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

• 1 lime, juice and zest only
• 1 lemon, zest only
• 1 orange, zest only
• 6 ounces pineapple juice
• 1/2 cup brown sugar
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon salt

Catfish:

• 4 U.S. farm-raised catfish fillets
• 2 lemons
• salt, to taste
• freshly ground black pepper, to taste

1. Heat grill.
2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

• 1 pound top round beef
• 1 tablespoon paprika
• 1 1/2 teaspoons oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 1/8 teaspoon dry mustard
• nonstick spray
• 8 red-skinned potatoes, halved
• 3 cups onion, finely chopped
• 2 cups beef broth
• 2 large garlic cloves, minced
• 2 large carrots, peeled and cut into 2 1/2-inch strips
• 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn

1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
4. Add meat; cook, stirring constantly, 5 minutes.
5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

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(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

• 1/2 cup sugar
• 1/8 teaspoon cayenne pepper
• 6 tablespoons water
• 1/2 cup Fisher Walnut Halves and Pieces
• 1/2 teaspoon salt

Dressing

• 1/2 cup Fisher Walnut Halves and Pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil
• kosher salt
• cracked black pepper

Salad

• 1 cup seedless red grapes halves
• 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
• 1 small head radicchio, cored, leaves separated and torn into pieces
• 1/2 cup shaved Parmesan cheese

1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

• 1 cup Greek yogurt
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• kosher salt
• 1 small cucumber, seeded and small diced

Almonds

• 1/2 cup Fisher Sliced Almonds
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• kosher salt

Salmon

• 2 3/4 pounds salmon, cut into 6-ounce portions
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large lime

1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
2. Heat oven to 350° F. Heat grill to medium.
3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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(Family Features) Explore new flavors and cuisines and take a tasty trip around the world with pork - all from the comfort of your own home. Pork's versatility and savory taste make it the perfect pairing with global ingredients and dishes, giving you a passport to delicious mealtimes you will want to share with family and friends.

Need some inspiration? Create a Pork Bucket List and fill it with ideas for global-tasting meals with pork. Try:

Making your own marinade using a new ingredient from a far-off place, like chiles.
Visiting a new ethnic restaurant that serves dishes like dim sum or Korean barbecue and then find recipes at PorkBeinspired.com to replicate your favorites at home.
Discovering pork dishes from all seven continents, starting with Asia and these Thai Ribeye Pork Chops.

For Thai Ribeye Pork Chops, mix up a slightly tangy Asian-inspired marinade before grilling. And remember, for juicy, tender results that you, your family and friends will love, grill your pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

Serve these chops on top of a bed of noodles for a Thai pork noodle bowl, or alongside an herb salad of fresh basil, mint, scallions and cilantro for a meal packed with a world of flavor.

Keep your grilling and cooking fresh and exciting with more global recipes. Visit www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired for recipes, ideas, tips and more.

Thai Ribeye Pork Chops

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
• 3 cloves garlic, crushed (about 3 tablespoons)
• 3 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• 4 boneless ribeye pork chops, about 3/4- to 1-inch thick

Preparation

1. Whisk together soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in bowl.
2. In large baking dish, arrange ribeye pork chops in even layer. Pour marinade over pork chops, reserving about 1/4 cup of marinade in refrigerator for later use.
3. Marinate pork chops for 20-30 minutes.
4. Heat indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from marinade, discarding excess marinade. Place pork chops on hot grill for 4 minutes on each side, flipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on meat thermometer.
5. Transfer grilled pork chops to cutting board and let rest for 3 minutes before slicing against grain.
6. Pour reserved marinade over sliced pork before serving.

Serves

4 servings

SOURCE: National Pork Board