Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP For moist, tender pork, use an instant-read meat thermometer and cook to 140-145 degrees.


1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon oregano

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1/2 teaspoon dried basil

2 large eggs

1/4 cup plain bread crumbs

4 (4-ounce) boneless center-cut

pork chops

1 tablespoons olive oil

1/2 cup tomato-basil sauce

4 thin slices mozzarella, about 2 ounces

1. Preheat oven to 375 degrees. Coat a large rimmed baking sheet with cooking spray.

2. Combine flour, salt, pepper, oregano and basil on plate. Lightly beat eggs in bowl. Place bread crumbs in second bowl. Working one at a time, dredge a pork chop in flour and shake off excess. Dip it in egg, and again let excess drip off. Dredge it in bread crumbs and place on plate. Repeat with remaining ingredients.

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3. Heat oil in large, nonstick skillet over medium high. Add pork and let it cook, without moving it, until undersides are uniformly golden brown, about 3 minutes. Turn and cook until undersides are again golden, another 3 minutes. Transfer to the baking sheet.

4. Spoon 2 tablespoons of the sauce on each cutlet; top with cheese. Bake until cheese is melted and pork cooked through, about 10 minutes. Makes 4 servings.

Nutritional analysis for each serving 323 calories, 16 g fat, 6 g saturated fat, 28 g protein, 1 g fiber, 622 mg sodium



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1/4 cup low-sodium chicken broth

1/4 cup orange juice

1/2 teaspoon grated orange zest

2 teaspoons finely minced ginger

2 tablespoons honey

4 (1-inch-thick) bone-in center-cut pork chops, about 11/2 pounds

1/2 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1. Preheat oven to 425 degrees.

2. Combine broth, orange juice and zest, ginger and honey in a small saucepan; bring to a boil and immediately reduce heat to a gentle simmer. Cook, stirring occasionally, until the mixture is the consistency of syrup, about 12 minutes.

3. Meanwhile, season pork with salt and pepper. Heat oil in ovenproof skillet over medium high; add pork and cook until undersides are nicely browned, 3 to 4 minutes. Turn pork over and pour sauce over pork. Place pan in oven for 8 minutes, or until pork is cooked through. (If sauce begins to thicken too much, cover pan loosely with foil). Makes 4 servings.

Nutritional analysis for each serving 254 calories, 11 g fat, 3 g saturated fat, 28 g protein, 0 g fiber, 365 mg sodium



1 pound pork tenderloin, cut across into 12 slices

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

2 tablespoons canola oil, divided

1 cup chopped red onion

2 pears (unpeeled), cut into thin wedges

2 tablespoons low-sodium soy sauce

1/4 cup low-sodium chicken broth

1 teaspoon Dijon

1/2 teaspoon sugar

2 tablespoons butter

1. Season the pork with the salt, pepper and thyme. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high; add the pork in a single layer and cook until lightly browned, about 3 minutes on each side. Drape to keep warm.

2. Heat the remaining 1 tablespoon oil in the skillet; add the onion and cook, stirring occasionally, 3 minutes, until somewhat softened. Add the pear slices and cook until golden and tender, 3 to 4 minutes. Remove from pan.

3. Stir in the soy sauce, chicken broth, Dijon and sugar; cook until reduced by half; about 3 minutes. Remove from heat and stir in the butter. Add pears back to pan to warm through.

4. Spoon the pear and sauce over the chops and serve. Makes 4 servings.

Nutritional analysis for each serving 311 calories, 16 g fat, 5.2 g saturated fat, 23 g protein, 3.4 g fiber, 570 mg sodium