The Electric Kitchen: Mix sweet, savory for a winning meal

What’s fun about home cooking is experimenting with flavors and ingredients that may not seem like they go together.

But contrasting flavors can create amazingly delicious dishes. A popular combination is marrying savory and sweet flavors, such as chocolate with chili and fruit with pork or chicken. Somehow these dishes make for a perfect combination of innovation and balance.

This week, we chose ordinary dinner entrees and added a subtle twist, pairing the sweet and the savory.

ORANGE-GLAZED PORK CHOPS

By Hawaiian Electric Co.

• 1-1/2 pounds boneless pork chops, 3/4-inch thick
• Salt and pepper, to taste
• 3/4 cup fresh orange juice, strained to remove pulp
• 3/4 cup packed light brown sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons vegetable oil

Season pork generously with salt and pepper. Let sit 20 minutes to come to room temperature.

In small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.

Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant-read thermometer.

Once the internal temperature in the thickest part of the meat reaches 140 degrees, remove from pan onto plate. Cover loosely with foil. The meat will continue to cook while resting and get to the 145 degrees necessary for consumption.

Pour out excess oil from pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze with orange juice mixture, scraping up any browned bits. Let boil while stirring constantly, about 2 minutes or until thickened.

Pour a little bit of glaze over each pork chop and serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 480 calories, 17 g fat, 4.5 g saturated fat, 115 mg cholesterol, 200 mg sodium, 41 g carbohydrate, no fiber, 44 g sugar, 37 g protein.

CHOCOLATE CHILI

By Hawaiian Electric Co.

• 1 tablespoon extra-virgin olive oil
• 1 cup diced onions
• 1 clove garlic, minced
• 3 sweet peppers, chopped
• 3/4 pound lean ground beef
• 1-1/2 tablespoons honey
• 2 tablespoons unsweetened cocoa powder
• 1 (15-ounce) can kidney beans, drained
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup low- sodium vegetable broth
• 1/4 cup dark chocolate chips
• 1-1/2 tablespoons crushed red pepper
• Salt and pepper, to taste

Heat oil in a large Dutch oven over medium. Add onion and garlic and cook until translucent, about 2 minutes. Add peppers and ground beef. Break the mixture up with a spatula and cook on medium until meat is browned.

Stir in honey, cocoa powder, kidney beans, diced tomatoes, vegetable broth, chocolate chips and crushed red pepper. Mix in salt and pepper.

Reduce heat to low and simmer, covered, for 15 minutes or until thick. Add more salt and pepper if necessary. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 540 calories, 15 g fat, 6 g saturated fat, 55 mg cholesterol, 750 mg sodium, 71 g carbohydrate, 16 g fiber, 28 g sugar, 36 g protein.

GREEN APPLE CHEESE PIZZA

By Hawaiian Electric Co.

• 1 (12-inch) uncooked pizza crust
• 1/2 cup prepared Alfredo sauce
• 1 green apple, sliced
• 3/4 cup kale
• 1/2 cup shredded Gruyere cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1/4 cup shredded Parmesan cheese

Heat oven to 400 degrees. Prebake crust for about 8 minutes or until golden.

Top crust with Alfredo sauce, apple slices, kale, Gruyere, mozzarella and salt and pepper. Sprinkle the top with Parmesan cheese and bake for 6 more minutes, or until cheese is melted. Makes 8 slices.

Approximate nutritional information, per slice (not including salt to taste): 210 calories, 8 g fat, 4 g saturated fat, 20 mg cholesterol, 550 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g sugar, 8 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.