GINNA PARSONS: Life’s too short to eat bad food

GINNA PARSONS

GINNA PARSONS

In keeping with my New Year’s resolution to lose some unwanted poundage this year, my family has been eating more healthfully this first week in 2014.

We’ve had taco soup, chicken cutlets in a lemon caper sauce, roasted salmon and turkey burgers. I’ve also tried to get at least 30 minutes of walking in a day and even lifted a few weights on Saturday.

I keep looking through cookbooks and magazines, trying to find things that are good for me and that taste good, too. One of the most profound statements I’ve read this year is, “If you’re not enjoying what you chose to eat, don’t eat it and choose something else.”

That sounds like a no-brainer, but think about how many times you take a bite of something and it’s not particularly good or it’s a little too overdone or maybe underdone and you keep eating it anyway because: a) you paid for it or b) you’re too lazy to fix something else or c) you don’t want to hurt the cook’s feelings.

We should never, ever, eat food that doesn’t taste good to us. Life is too short, and there is too much good food out there to settle for mediocrity.

There’s nothing mediocre about these pork chops from Cooking Light magazine and, best of all, they use fresh citrus in season.

Orange-Mustard Glazed Pork Chops

12 cup fresh orange juice (about 2 oranges)

2 tablespoons orange marmalade

1 tablespoon whole-grain mustard

1 tablespoon canola oil

4 (6-ounce) bone-in pork loin chops, 1-inch thick

14 teaspoon kosher salt

14 teaspoon freshly ground black pepper

2 rosemary sprigs

1 medium red onion, cut into 12-inch wedges

2 tablespoons fresh lime juice

Preheat oven to 425 degrees. Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425 for 10 minutes or until a thermometer registers 140 degrees. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.

Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

  • Candace

    Would you please consider providing the recipes for the chicken in lemon caper sauce and the roasted salmon? I am learning to cook for a diabetic, and those things sound healthy but still tasty.