Great Wines & Healthy Dines: Pork/Lamb

Lamb Steaks with Herbes de Provence and Grilled Sweet Onions

3 (9-ounce) lamb leg steaks, trimmed (about 1 inch thick)
Cooking spray
1 tablespoon dried herbes de Provence, crushed
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 (1/2-inch-thick) slices Vidalia or other sweet onion (about 1 large)

1. Prepare grill.
2. Coat both sides of steaks with cooking spray. Sprinkle both sides of steaks evenly with herbes de Provence, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
3. Coat both sides of the onion slices with cooking spray. Sprinkle the onion slices with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
4. Place steaks and onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until steaks are at desired degree of doneness and onion is tender. Remove from grill; cover and let stand 5 minutes. Cut steaks diagonally across grain into thin slices; discard bones. Serve steak with onion.

Yield: 6 servings (serving size: 3 ounces steak and 1 onion slice)
CALORIES 139 (34% from fat); FAT 5.3g (sat 1.9g,mono 2.3g,poly 0.4g); IRON 1.6mg; CHOLESTEROL 51mg; CALCIUM 26mg; CARBOHYDRATE 5.9g; SODIUM 356mg; PROTEIN 16.5g; FIBER 1.3g
Cooking Light, AUGUST 2008

Spice-Rubbed Grilled Porkchops

Recipe from Epicurious.com, 2006

Pork Chop Willy's Grilling Rub

3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

PREPERATION

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.