Pork, is it really the other white meat? And what exactly does that mean anyway? Well, in 1987, this was the advertising campaign used to bring pork back into the limelight after it had been getting a bad rap during prior years. It worked… so well actually, that it boosted pork sales in the U.S. by 20%. Just recently, in March of 2011, the pork slogan changed to “Pork. Be inspired.”
So is pork bad for you? Well, that is a question I am still researching. I can’t seem to find much more than opinions, based on assumptions and hearsay, and religious guidelines. None of which will convince me in the least that this is a meat that should not be consumed. The main argument, I have heard over the years, has to do with pigs eating their own feces…. or bones and organs of other animals. Is this true? Ya, it is. Pigs can digest food in as quick as 4 hours and tend to eat what is in front of them. When kept in unclean pens, forced to wallow in whatever is left in there… well… you get the picture. I’m sure this is not exactly what you intended to read, followed by a recipe. Welcome to my blog! Anywho. This leads us to a conversation about food quality (think organic when you think of meat), which is a conversation I will save for another date. The only other argument that makes any sort of sense is the argument tied to fatty pork meat, bacon and such. Again, we could get into a whole conversation about saturated fats, but I won’t, not here. If you are worried about the fatty portions of pork, there are plenty of lean cuts.
Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. These vitamins play a role in a variety of body functions, including metabolism and energy production (that’s why pork is actually considered an “energizing food”). Pork also contains healthy doses of zinc and selenium.
You can make your own choice of whether you will consume this tasty meat or not. As for me… Pass the pig!
I made this recipe for the first time the other day. Very yummy and super easy.
THE IMPORTANT STUFF:
- 2 – pork chops
- 2 – bunches kale
- 1/2 – onion, diced
- 4-6 – garlic cloves (I like to slice mine)
- 2 tablespoons – olive oil
- Dash – salt & pepper
- 1/2 tablespoon – garlic powder
- 1 cup – chicken broth
- De-rib your kale and any of the thick stems then rip into chunky pieces, wash, strain and set aside
- Mix salt, pepper and garlic powder
- Coat each side of the pork chops with the mixture
- Add olive oil to large frying pan with lid
- Add pork to pan and brown both sides on medium heat (about 2-3 minutes per side)
- Take out pork chops and cover with tin foil on a plate
- Add onions and lightly brown
- Add garlic and kale and chicken broth and put lid on
- Cook until kale begins getting soft
- Add Pork chops back to dish with the kale and include any juice from the plate.
- Cook until chops are done, stirring kale occasionally (about 8 – 12 minutes, depending on the thickness of the chops)
Make sure you season the pork chops well or they can be a little bland. I’m also going to try this dish with caramelized onions which will add a little bit of a sweeter flavor the next time I cook it.
Kale is also an excellent green to eat on a regular basis. It has a high nutrient density and is one of the highest scoring vegetables on the Andi Scale (no not my dog’s scale). I’ll be talking about the Andi scale soon. Kale can have a bitter flavor but tends to be sweeter in colder weather. It is best eaten fall through early spring, when it is at peak season. When choosing kale, look for firm dark green leaves and avoid wilted leaves with yellow spots. Keep it in the coldest part of your fridge and be mindful that it will only stay firm for a couple of days. Hope you enjoy this nutritious vegetable as much as I do.