Swift Grilled Pork Loin Chops
with Yams and Apples
12 Kirkland Signature/ 8 Gala or other red
Swift boneless pork apples, cored and cut
loin chops in chunks
Olive oil 11/3 cups olive oil
Salt 2 teaspoons black pepper
White pepper 1 cup brown sugar
Granulated garlic 2 bunches green onions,
10 yams, peeled and cut cut into 4-inch pieces
into 1-inch chunks 4 teaspoons cornstarch
4 red onions, cut into Prepared mustard
1. Preheat oven to 450°F. Preheat grill or start charcoal.
2. Rub chops with olive oil to coat. Sprinkle both
sides with salt, white pepper and granulated garlic
3. Place chops on grill to achieve grill marks on both
sides, approximately 2 minutes per side. Remove
chops from grill and set aside.
4. Place yams, onions, apples, olive oil, 2 teaspoons
salt, black pepper, brown sugar, green onions and
cornstarch in roasting pan. Toss well to coat evenly
and top with chops.
5. Place roasting pan in oven, lower heat to 425°F and
roast for 30 minutes, or until chops reach an internal
temperature of 160°F. Brush chops with mustard to
taste. Makes 12 servings.
Swift Rack of Pork with
1 Kirkland Signature/ 11/2 cups fresh
Swift whole rack of bread crumbs
pork, chine bone 3/4 cup minced
trimmed, about 7 fresh parsley
or 8 ribs 1 tablespoon dried
Salt and coarsely thyme, crumbled
ground black pepper, to taste 3 garlic cloves, peeled and crushed
3/4 cup coarse-
1. Heat oven to 350°F. Season pork with salt
and pepper, as desired. Brush pork with 1/4 cup
mustard. In medium bowl, combine remaining
mustard with remaining ingredients. Press
crumb mixture evenly over top of pork.
2. Arrange rack of pork crumb side up in roasting
pan. Roast for 11/2 hours, or until thermometer
inserted into center of meaty part registers
150°F. Remove pork from oven and let stand
10 minutes; temperature should rise to 160°F.
Carve pork, cutting between ribs, and serve.
Makes 8 servings.