Food Network Magazine - (08)August 2020

SHEET-PAN PORK CHOPS

WITH HOMINY SUCCOTASH

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

2 tablespoons extra-virgin olive oil

7 cloves garlic (1 finely grated, 6 smashed)

1 teaspoon dried oregano

½ teaspoon smoked paprika

4 bone-in, center-cut pork chops

(¾ to 1 inch thick; 10 ounces each)

Kosher salt and freshly ground pepper

1 15-ounce can white hominy, drained

1 10-ounce bag trimmed green beans, halved crosswise

1 4-ounce jar chopped or sliced pimientos, drained

½ cup low-sodium chicken broth

2 tablespoons unsalted butter, cut into pieces

1 tablespoon sherry vinegar

1. Preheat the broiler. Mix 1 tablespoon olive oil with the grated
   garlic, oregano and paprika in a small bowl. Rub all over the pork
   chops on a rimmed baking sheet; season with salt and pepper.


2. Toss the hominy, green beans, pimientos and smashed garlic
   with the remaining 1 tablespoon olive oil, ½ teaspoon salt and
   a few grinds of pepper in a large bowl. Scatter around the pork
   chops. Pour the chicken broth over the hominy mixture, then dot
   with the butter.


3. Transfer the baking sheet to the broiler and cook, rotating
   the pan and stirring the hominy mixture halfway through,
   until a thermometer inserted into the pork registers 145 ̊,
   9 to 12 minutes. Remove the pork chops to plates.


4. Stir the hominy mixture and return to the broiler until some of
   the liquid is reduced and the green beans are charred, 1 to 2 more
   minutes. Stir in the vinegar, season with salt and add to the plates.
   Per serving: Calories 560; Fat 35 g (Saturated 9 g); Cholesterol 124 mg;
   Sodium 740 mg; Carbohydrate 19 g; Fiber 5 g; Sugars 4 g; Protein 42 g

LOW-

CALORIE

DINNER

HOISIN SKIRT STEAK

WITH CAULIFLOWER
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup hoisin sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons honey
2 teaspoons sambal oelek or other chili-garlic sauce
1¼ pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 small head cauliflower (about 1½ pounds),
trimmed and cut into small florets
8 ounces shiitake mushrooms, trimmed, caps halved
2 tablespoons plus 1 teaspoon vegetable oil,
plus more for the grill
1 bunch scallions (1 thinly sliced, the rest cut into
1½-inch pieces)

1. Preheat a grill to medium high. Combine the hoisin sauce,
   ketchup, vinegar, ginger, honey and sambal oelek in a small bowl.
   Season the steak with salt and pepper. Brush about half of the
   hoisin sauce mixture all over the steak.


2. Put the cauliflower and 1 tablespoon water in a large
   microwave-safe bowl, cover and microwave until the cauliflower
   is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and
   mushrooms with the vegetable oil and ¾ teaspoon salt; spread out
   in a grill basket.


3. Oil the grill grates. Grill the steaks until well marked, 3 to
   4 minutes per side for medium rare, brushing with the remaining
   hoisin sauce mixture during the last minute of cooking. Transfer
   to a cutting board to rest. Meanwhile, grill the vegetables, tossing
   occasionally, until browned around the edges and crisp-tender,
   about 8 minutes, adding the larger scallion pieces to the grill
   basket during the last 2 minutes of cooking.


4. Divide the vegetables among plates. Slice the steaks, add
   to the plates and sprinkle with the thinly sliced scallions.

Per serving: Calories 450; Fat 26 g (Saturated 7 g); Cholesterol 100 mg;
Sodium 907 mg; Carbohydrate 22 g; Fiber 4 g; Sugars 12 g; Protein 34 g

76 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

weeknight

cooking

LEFT TO RIGHT, PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.