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This post contains a summary of a paper published in Epidemiology 1997;8(2):144-149 and a recipe for
grilled pork chops with chimichurri.
grilled pork chops with chimichurri.Study title and authors:
Margarine Intake and Subsequent Coronary Heart Disease in Men
Matthew W. Gillman, L. Adrienne Cupples, David Gagnon, Barbara E. Millen, R. Curtis Ellison and William P. Castelli © 1997 Lippincott Williams & Wilkins.This paper can be accessed at: http://www.jstor.org/pss/3702499
The study found that butter consumption had no effect on heart disease, but that margarine consumption increased the risk of heart disease.
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Recipe of the day
Grilled Pork Chops with Chimichurri
Ingredients:
For the Chimichurri Sauce:
1 cup packed flat-leaf parsley leaves
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| Food Mall: Pork Chops |
1/2 cup packed cilantro leaves
2 tablespoons chopped white onion 2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red chile pepper
1/2 teaspoon fine sea salt
For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
Method:
For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.
Prepare a gas or charcoal grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up). Brush chops all over with oil and sprinkle with salt and pepper. Grill, turning once or twice, until just cooked through, about 15 minutes. Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly. Let rest 5 minutes; serve with the chimichurri on the side.
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| Grilled Pork Chops with Chimichurri |
