Nutritionally enhanced pork main dish recipes

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Pork with added nutritional benefits of omega-3 fatty acids, DHA/EPA and organic selenium has caught the attention of a chef who has cooked with it.

The pork chops from Willowgrove Hill farm "cook more like steak because of the marbling," says Rory Golden, executive chef at the Deerhurst Resort in Huntsville, Ont. He adds that the pork "has a very delicate flavour" and he has it on his menu regularly with the nutritional attributes mentioned.

Pork with added nutritional benefits of omega-3 fatty acids, DHA/EPA and organic selenium has caught the attention of a chef who has cooked with it.

The pork chops from Willowgrove Hill farm "cook more like steak because of the marbling," says Rory Golden, executive chef at the Deerhurst Resort in Huntsville, Ont. He adds that the pork "has a very delicate flavour" and he has it on his menu regularly with the nutritional attributes mentioned.

Here from the kitchen of Rosie Hill, owner of Willowgrove Hill farm where pigs are raised without antibiotics or growth hormones, are two recipes using pork.

Rosie's Best Pork Chops

4 pork loin chops

2 eggs

1/2 tsp. garlic powder

1/2 tsp. onion powder

3 packets (each 125g) saltine crackers, crushed

3 tbsp. vegetable oil

Preheat oven to 375 F.

In a shallow bowl or pie plate, whisk eggs. Place crackers, mixed with garlic and onion, on a separate plate. Dip pork chops into egg, then press in cracker crumbs to coat. Fry in hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

Bake for 45 minutes, turning once.

Makes 4 servings.

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Classic Lasagna

2 lb. Italian sausage

9 lasagna noodles

1 tbsp. olive oil

1 can (about 500 ml) sliced mushrooms, drained

1 tsp. garlic salt

1 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. dried basil

4 cans (each 398 ml/14 oz) tomato sauce

Salt and pepper, to taste

1 container (500 g/16 oz) ricotta cheese

3 eggs, beaten

75 ml (1/3 cup) grated Parmesan cheese

500 g (1 lb) shredded mozzarella cheese

Preheat oven to 180 C (350 F).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and olive oil. Cook until al dente, 8 to 10 minutes; drain.

Cook sausage in a large pot over medium heat. Drain. Stir in mushrooms, garlic salt, oregano, thyme, basil and tomato sauce. Season with salt and pepper. Simmer for 30 minutes.

Meanwhile, in a bowl, mix together ricotta cheese, eggs and Parmesan cheese.

Ladle enough of the meat sauce into a 23-by-33-cm (9-by-13-inch) baking dish to cover the bottom in a thin layer. Form a layer on top of the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over ricotta cheese mixture, then ladle about 1/3 of the meat sauce over mozzarella cheese. Repeat layering until all ingredients are used, topping with remaining mozzarella cheese.

Bake for 90 minutes. Allow to sit for 10 to 15 minutes before serving.

Makes 8 servings.

Organizations: DHA/EPA, Deerhurst Resort

Geographic location: Huntsville

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