Stir-Fried Pork with Bok Choy and Ginger

Serves 4

• 1 cup reduced-sodium chicken broth
• 3 tablespoons dry sherry
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 1 pound pork tenderloin, trimmed and cut into ¾-inch pieces
• 3 teaspoons Asian (dark) sesame oil
• 3 cups sliced bok choy
• 1 red bell pepper, cut into thin strips
• 3 garlic cloves, minced
• 1 tablespoon grated peeled fresh ginger
• 3 scallions, chopped

1 Stir together broth, 2 tablespoons of sherry, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and the sugar in small bowl until very smooth. Set aside.

2 Toss pork with remaining 1 tablespoon sherry, 1 tablespoon soy sauce, and 1 tablespoon cornstarch in medium bowl.

3 Heat wok or deep large skillet over medium-high heat until drop of water sizzles in pan; add 1½ teaspoons of sesame oil and swirl to coat pan. Add pork mixture and stir-fry until browned, about 5 minutes; transfer to plate.

4 Heat remaining 1½ teaspoons sesame oil in wok. Add bok choy and bell pepper; stir-fry until crisp-tender, about 1 minute. Add garlic and ginger; stir-fry until fragrant and beginning to brown, about 1 minute. Return pork mixture to wok; stir-fry 1 minute.

5 Re-stir reserved cornstarch mixture and add to wok; stir-fry until sauce bubbles and thickens, about 2 minutes. Serve sprinkled with scallions.

Per serving (1 cup): 267 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 411 mg Sod, 14 g Total Carb, 5 g Sugar, 2 g Fib, 25 g Prot, 82 mg Calc. PointsPlus value: 7

Cook’s Note

Serve the stir-fry with brown rice (½ cup cooked brown rice with each serving will increase the PointsPlus value by 3).

Old-World Pasta with Pork and Tomato Sauce

Serves 8

• 1 (28-ounce) can whole tomatoes in juice
• 1 (14-ounce) can whole tomatoes in juice
• 2 pounds boneless loin pork chops (about ¾ inch thick), trimmed
• 3 large garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 pound whole wheat penne
• Thinly sliced fresh basil

1 Preheat oven to 325ºF.

2 Puree both cans of tomatoes with their juice, in batches, in blender or food processor.

3 Spray large Dutch oven with nonstick spray and set over medium-high heat. Add pork chops and cook until browned, about 2 minutes per side. Transfer to plate.

4 Reduce heat to medium. Add garlic to pot and cook until fragrant and beginning to color, about 1 minute. Add pureed tomatoes, sugar, oregano, salt, black pepper, and pepper flakes; bring to boil. Return pork to pot.

5 Bake, covered, 1½ hours. Uncover and bake until pork is fork-tender and sauce is slightly thickened, about 30 minutes longer. Transfer pork to cutting board. When cool enough to handle, cut into ½-inch pieces. Return pork to sauce.

6 Meanwhile, cook penne according to package directions, omitting salt if desired; drain. Transfer pasta to large serving bowl and top with half of sauce. Stir to mix well; top with remaining sauce and the basil.

Per serving (1½ cups pasta and generous ¾ cup sauce): 406 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 555 mg Sod, 50 g Total Carb, 6 g Sugar, 7 g Fib, 30 g Prot, 87 mg Calc. PointsPlus value: 10

Cook’s Note

If you like, you can add 1 teaspoon dried basil to the tomato sauce along with the oregano instead of using the fresh basil.