The Canada’s Food Guide was recently updated to a fantastic and simple premise: “Eat a variety of delicious, healthy foods and have fun preparing them each day!”
I LOVE to eat good food, I LOVE to cook everyday and I LOVE to shop for the best ingredients available (that I can afford) and I really LOVE to know where my food comes from… so needless to say, I support the spirit of the Canada Food Guide completely.
I am also grateful for all the incredible pork farmers here in Ontario, who work tirelessly to provide us with a local, delicious, healthy and affordable food supply.
Lean cuts of pork are versatile, take on flavours well and can be prepared in so many ways. My first choice is to grill, because it is quick, doesn’t require additional fats or oils and tastes so darn good!
Recently, my family and I faced some health challenges, which heightened our awareness of the importance of eating fresh, clean and delicious meals. So, I encourage you all to fill your plates with fruits & vegetables, whole grains and delicious lean pork proteins.
This recipe for ONTARIO PORK LOIN CHOPS WITH HUMMUS-YOGURT DIP, has everything I look for in a soul satisfying meal… tender, flavourful pork, bright flavours and a rich creamy dip that replaces the need for a fatty cream or butter sauce.
Now gather your family and friends around the table to enjoy a healthy meal, great conversations and a good laugh.
- 1 cup drained no salt added canned chickpeas, liquid reserved
- 1/4 cup tahini (sesame paste), with some of its oil
- 1/8 cup extra-virgin olive oil
- 1-2 garlic cloves, peeled (to taste)
- 1 teaspoon paprika
- Juice of 1/2 lemon, plus more as needed
- 1/4 cup plain 2% Greek yogurt
- 1 teaspoon white balsamic vinegar
- Salt and freshly ground black pepper, to taste
Put the first 6 ingredients in a food processor/Vitamix and begin to process; add the chickpea liquid as needed to allow the machine to produce a silky and smooth puree.
Add the yogurt and vinegar and blend to combine.
Taste, season with salt & pepper and add more lemon juice if desired.
Pork Loin Chops
- 4 cloves garlic, chopped
- 1 lemon, zested and juiced
- 2 tablespoons chopped oregano leaves, plus more for garnish
- 1/2 cup olive oil
- 6 x 1” thick Pork Loin Rib End Boneless Chops – trimmed of all excess fat
- Salt and freshly ground black pepper
- 1 lemon zested for garnish
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a resealable bag, add the marinade and turn to coat. Refrigerate for 1-2 hours.
Heat your grill (or grill pan) to med-high. Remove the pork from marinade and season with salt and pepper. Grill until golden brown grill marks appear 3-4 minutes, flip and grill 3-4 minutes more. Pork should be cooked to medium doneness (145-150°F). Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 6-8 minutes before serving.
Serve the chops on a layer of the yogurt dip (or with the yogurt dip on the side) and garnish with lemon zest and finely chopped oregano.