Heat the oil in a large skillet over medium-high heat. Season both sides of the pork with salt and pepper. Add the pork to the hot pan and sear for 2 minutes per side. Add the marmalade, soy sauce and ginger to the pan, bring to a simmer, and let simmer until the pork is just cooked through (still slightly pink in the center) and the sauce has reduced, about 5 minutes.
Adapted from "Robin to the Rescue," by Robin Miller
Per serving: : 464 calories, 32 grams protein, 9 grams fat, 3 grams saturated fat, 68 grams carbohydrate, 1 gram fiber, 94 grams cholesterol, 511 milligrams sodium
maryland fried chicken with cream gravy
Rob Kasper is always on the hunt for a great Maryland chicken recipe, and this one he tested for a September column filled the bill - with the unlikely but tasty addition of Old Bay.
(serves 6)
Chicken:
4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks separated, breasts halved crosswise)
1 tablespoon dry mustard
1 tablespoon garlic powder
1 teaspoon salt
1 to 2 cups all-purpose flour
1 teaspoon baking powder
3 cups peanut oil or vegetable shortening
Old Bay Seasoning to taste
Gravy:
1/4 cup pan drippings from fried chicken
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon pepper
salt to taste
Pat the chicken dry with paper towels. Combine the mustard, garlic powder and salt in a small bowl and sprinkle evenly over the chicken. Combine the flour and baking powder in a shallow dish and, working one piece at a time, dredge the chicken parts until well coated, shaking off excess. Refrigerate on a plate for at least 30 minutes.
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat the oil or shortening in a large Dutch oven over medium-high heat to 375 degrees. Arrange half the chicken in the pot, skin side down, cover and cook until well browned, about 5 minutes per side.
Lower the heat to medium, adjusting the burner as necessary to maintain an oil temperature between 300 and 325 degrees. Cook the chicken, uncovered, until cooked through, about 5 minutes. Transfer the chicken to a wire rack set over a baking sheet, season with Old Bay, and place in the warm oven. Bring the oil back to 375 degrees and repeat with remaining chicken.
For the gravy, pour all but 1/4 cup fat from the pot and discard. Stir in the flour and cook until golden, about 2 minutes. Slowly whisk in the broth, cream and pepper. Simmer until thickened, about 5 minutes. Season with salt and serve with the chicken.
From "The Cook's Country Cookbook," from the editors at America's Test Kitchen
Per serving: : 907 calories, 48 grams protein, 69 grams fat, 21 grams saturated fat, 23 grams carbohydrate, 1 gram fiber, 191 milligrams cholesterol, 737 milligrams sodium
recipe analyses
The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.
