(Family Features) Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.

With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.

To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.

Grilled Pork Kebabs with Tzatziki Sauce

Prep time: 25 minutes
Cook time: 10 minutes
Serves: 6

• 1          Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
• 3          small zucchini squash, cut into 1/2-inch thick slices
• 2          large red bell peppers, cut into 1 1/4-inch pieces
• 1          large red onion, cut into 1 1/4-inch wedges
• bamboo skewers, soaked in water 30 minutes
• olive oil
• 2          medium cucumbers, peeled
• 1          clove garlic, minced
• 1 1/2    cups whole milk Greek yogurt
• 1/2       lemon juice
• 2          teaspoons chopped fresh dill weed
• 1/2       teaspoon sea salt
• freshly ground black pepper
• chopped fresh parsley

1. Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
2. In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
3. Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
4. Garnish skewers with parsley and serve with tzatziki sauce for dipping.

Grilled Pork and Potato Planks

Prep time: 5 minutes
Cook time: 22 minutes
Serves: 4

•             Nonstick cooking spray
• 2          Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
• 2          pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
• 2          tablespoons canola oil
• 3/4       cup shredded reduced-fat or regular sharp cheddar cheese
• 1/2       cup sour cream
• 1/4       cup finely chopped green onions

1. Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
2. Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
3. Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices.

Source: Smithfield

Fewer calories, more protein is a winning combo for weight loss and healthy aging

(Family Features) Do you pay attention to how much protein you eat at each meal? A new study suggests that when it comes to weight loss and healthy aging, getting enough protein at mealtimes is important.

Duke University researchers found obese women who ate adequate or high amounts of protein, including nutrient-rich lean pork, as part of a six month weight-loss diet not only lost weight, they improved their ability to get around, too.

“There’s no magic bullet when it comes to weight loss,” said Connie Bales, PhD, professor in medicine at Duke University. “But our research suggests a higher-protein, lower-calorie diet, including lean pork, could be a viable solution – especially for older women who are most at risk.”

While most Americans eat the majority of their protein at dinner, researchers suggest there could be benefits to spreading protein throughout the day. In this study, women ate 30 grams of protein at each meal with two of the meals including lean pork. Choices like tenderloin, low-sodium ham, chops and lean ground pork are among the seven cuts of pork that meet the USDA guidelines for “lean” by containing less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. In fact, pork tenderloin has the same amount of fat as a skinless chicken breast.

The next time you fire up your grill, try these lemon-basil pork chops. Serve up 30 grams of tasty protein for dinner, while tapping into the flavors of summer.

Visit porkbeinspired.com and Smithfield.com for more pork-inspired recipes, intriguing flavors and nutritional information.

Grilled Lemon-Basil Pork Chops with Lemon-Basil Orzo

Serves: 4

• 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
• 3 small lemons
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 1/2 tablespoons fresh basil, chopped
• 8 ounces orzo
• salt, to taste
• pepper, to taste

1. Zest and juice lemons. In small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of mixture. Transfer remaining mixture to large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
2. Meanwhile, prepare orzo according to package directions. Drain and return orzo to pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
3. Prepare a grill to medium-high heat and lightly oil grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
4. Serve chops with orzo.

Nutritional information per serving: 440 calories; 30 g fat; 3 g saturated fat; 70 mg cholesterol; 30 g protein; 47 g carbohydrates; 2 g fiber; 60 mg sodium.

Source: National Pork Board

(Family Features) The rich smell and crisp, smoky flavor of fresh sizzling bacon is a temptation few diners can resist. Indeed, some 53 percent of Americans eat bacon at least once a week, according to a recent survey by Smithfield. This love for bacon is fueling a culinary craze for bacon-infused and -inspired foods - everything from the tame (sauces) to the outrageous (ice cream).

But perhaps this trend should come as no surprise. After all, a full 78 percent of Smithfield's survey respondents agreed that bacon makes everything better.

Whether you're pairing your morning eggs with strips of their most perfect protein sidekick, loading up a BLT with an extra layer of bacon-y crunch, or following the lead of the nation's top chefs and experimenting with new flavor combinations, you're likely to achieve a crowd pleaser.

Quirky products and recipes aside, for the average consumer, the simple versatility of bacon makes it a winning addition to most meals. Even a classic pork chop, one of the most popular cuts of fresh pork, takes on a new personality when paired with the distinctly savory flavor of bacon, as in this recipe for Bacon Pork Chops with BBQ Glaze.

For more inspired recipes featuring beloved bacon, visit www.Smithfield.com and www.Facebook.com/CookingWithSmithfield.

Image and recipe provided by The Pork Board

Bacon Pork Chops with BBQ Glaze

Ingredients

• 4 6-7 ounce Smithfield Boneless Pork Loin Chops (1 1/4-inch thick)
• 1 teaspoon coarse salt
• 4 slices Thick-Cut Smithfield Bacon
• 4 tablespoons barbecue sauce
• 1/2 cup lager beer
• 1 teaspoon canola oil
• 1/2 cup chicken broth, reduced-sodium

Preparation

1. Season pork with salt. Wrap bacon around edges of pork and secure with wooden toothpick.
2. Mix together barbecue sauce and beer.
3. Heat oil in oven-proof large skillet over medium-high heat. Stand chops with bacon-wrapped edges down in skillet, leaning against side of pan if needed. Using tongs, rotate chops along edges to lightly brown bacon (allow about 45 seconds to brown each section).
4. Place chops flat side down in skillet and cook until underside is lightly browned, about one minute. Turn chops over. Spread equal amount of barbecue sauce mixture over each chop, letting excess run into skillet.
5. Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to dinner plate and let stand.
6. Pour fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about two minutes. Top each chop with spoonful of sauce and serve hot.

Serves

4 servings

SOURCE: Smithfield