The Stanly News and Press (Albemarle, NC)

August 6, 2012

Cook's Corner

By Ann Hudson for the SNAP

Monday, August 6, 2012 — Some easy and healthy recipes.

Sweet Barbecued Pork Chops

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)

2 tablespoons vegetable oil

1/2 cup packed brown sugar

1/2 cup chopped sweet onion

1/2 cup each ketchup, barbecue sauce, French salad dressing and honey.

In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.

Yield: 8 servings.

Banana Split Fruit Salad

2 medium bananas

1/4 medium seedless watermelon

1 carton (6 ounces) custard-style vanilla yogurt

1 cup fresh raspberries

1/4 cup chopped walnuts

Cut each banana in half widthwise. Cut each half into quarters lengthwise. Using an ice cream scoop, scoop four balls from watermelon (save remaining melon for another use).

Arrange four banana quarters in each shallow dessert bowl; top with watermelon. Spoon yogurt over melon. Sprinkle with raspberries and walnuts. Serve immediately.

Yield: 4 servings.

Yellow Squash and Tomatoes

2 medium yellow summer squash, coarsely chopped

2 tablespoons olive oil

16 cherry tomatoes, halved

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 teaspoon pepper

1/8 teaspoon salt

In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Yield: 4 servings.