Pork Milanese with Arugula Salad
Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.
1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 ½ lbs. pork cutlets ( 1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
⅓ cup thinly sliced red onion
1. In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
3. In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.
• Prep: 15 Minutes
• Total Time: 25 Minutes
Source: MarthaStewart.com (4 servings)
Seared Pork Tenderloin with Skillet Cherry Mostarda + Mint Rice Salad
1 pound pork tenderloin, trimmed of silverskin
2 tablespoons olive oil, divided, plus more for pan
1 dash Kosher salt and freshly ground black pepper
1 cup cherries, smashed to remove pit
¼ large red onion, finely chopped
1 tablespoon grainy mustard
2 teaspoons white-wine vinegar, divided
½ cup mint leaves, thinly sliced
1 ½ cup cold cooked white rice, leftover
¼ cup roasted almonds, coarsely chopped
1. Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
2. Meanwhile, in a medium bowl, stir together remaining 1 tablespoon oil and 1 teaspoon vinegar; toss with rice, mint and almonds. Season rice salad with salt and pepper.
3. Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, remaining vinegar and mustard to skillet.
4. To serve, slice tenderloin into 1-inch pieces. Divide rice salad among plates and serve topped with tenderloin and cherry mostarda.
Source: food52.com (4 servings)
Herb-Crusted Pork Chops with Balsamic Onions
½ cup flour
2 eggs, lightly beaten
1 cup panko
2 tablespoons thyme, finely chopped
2 tablespoons rosemary, finely chopped
2 teaspoons sage, finely chopped
2 teaspoons basil, finely chopped
1 pound boneless pork chops, 4 chops
salt and pepper, as needed
olive oil, as needed for pan-frying
2 tablespoons olive oil
1 large onion, very thinly sliced
salt and pepper, as needed
2 tablespoons balsamic vinegar
1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.
3. Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
4. In a large sauté pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
5. Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.
6. In a large sauté pan, heat the olive oil over medium high heat. Add the onions and sauté until translucent.
7. Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.
Source: food52.com (4 servings)
1 pound boneless pork chops, pounded to less than 1/4 inch
¼ cup flour
1 tablespoon butter
1 tablespoon olive oil
⅓ cup chicken broth
1 tablespoon minced garlic
1 tablespoon lemon juice
½ cup whipping cream
1 ½ tablespoons Dijon mustard, up to 2 tablespoons
1. Dredge pork chops in flour. In a hot pan add oil and butter, fry for about 3 minutes on each side.
2. Remove from the skillet and repeat with the remaining pork chops until you have cooked them all. (You might need to add more butter and oil during the cooking process.)
3. Remove the pork chops from the skillet and in the same skillet, on low heat, mix mustard, broth, garlic, lemon juice, and whipping cream.
4. Add the pork chops back into the skillet and cook for another 3 minutes.
5. Serve immediately.
If you can’t serve right away, put the pan in the oven at 200 degrees. The sauce will separate a little, so stir it again before serving.
Source: The Happy Housewife (4 servings)
Must feed hungry kayakers!
Cuban-Style Roast Pork
2 pounds boneless center-cut pork loin roast
½ cup pure olive oil
2 cloves garlic, minced to a paste
1 pinch salt
1 tablespoon dried oregano
1 cup orange juice
½ cup lime juice
1 large onion, minced
1. Heat a small non-stick skillet over medium-high heat with olive oil. Add garlic, salt, oregano, orange juice, lime juice and onion, and whisk until heated through. *see note
2. Pierce pork roast as many times as you can with a sharp knife or fork. Pour marinade mixture (reserving a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (140-145°F internal temperature), about 40 minutes, basting occasionally.
3. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the Cuban sandwiches.
Source: adapted from Rachael Ray (8 servings)
Grilled Pork Chops with Sun-Dried Tomato Vinaigrette
4 boneless pork chops, 1-inch thick
¼ cup olive oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
¼ teaspoon dried rosemary, crushed
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ cup finely chopped sun-dried tomatoes
½ cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped shallot
⅛ teaspoon pepper
1. For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag. Marinate in the refrigerator for 6-8 hours or overnight.
2. In a small bowl combine sun-dried tomatoes and enough hot water to cover tomatoes; let stand for 10 minutes, drain.
3. In a small bowl stir together olive oil, vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes.
4. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Turn chops and grill for 4-5 minutes more, until chops are just done.
5. Serve chops with vinaigrette.
• Start to finish: 20 Minutes
Source: National Pork Producers Council (4 servings)
Thai Pork with Peanut Sauce
¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro
1. On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
2. Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
3. While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
4. Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
• Prep: 7 Minutes
• Cook: 10 Minutes
• Total Time: 17 Minutes
Source: AllRecipes.com (4 servings)
Portuguese Pork with Red Peppers
4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 lbs. pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
• Prep: 35 Minutes
• Cook: 25 Minutes
• Total Time: 3 Hours
Source: AllRecipes.com (8 servings)
Thyme, Pork Chop & Pineapple Skillet Supper
Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad. Recipe by Nancy Baggett for EatingWell.
3 tablespoons pineapple or apricot preserves or jam or orange marmalade
3 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
½ teaspoon minced fresh ginger
½ teaspoon curry powder
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 teaspoons butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tablespoons chopped fresh thyme (see Tip), divided
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
1. If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
2. Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3. Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4. Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
• Active: 30 Minutes
• Total Time: 30 Minutes
Source: EatingWell.com (4 servings)
Pork Chops with Creamy Mustard Sauce
We paired this delicious, creamy sauce with pork but it’s incredibly versatile — try it with chicken breasts, salmon, veal or venison, too.
1 pound boneless center cut pork chops, 1/2 inch thick
¼ teaspoon table salt
¼ teaspoon black pepper, freshly ground, divided
1 teaspoon canola oil
½ cup low sodium chicken broth
½ cup shallots, chopped
2 tablespoons water
1 tablespoon coarse grain mustard
¼ cup light sour cream
1 tablespoon fresh chives, chopped
1. Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.
2. Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.
3. Remove skillet from heat; stir in water, mustard, sour cream and remaining 1/8 teaspoon pepper. Spoon mustard sauce over pork; garnish with chives, if desired
Chopped fresh tarragon would be a nice addition to this sauce.
• Prep: 10 Minutes
• Cook: 12 Minutes
Source: Weight Watchers (4 servings | 1 pork chop and about 2 tablespoons sauce per serving.)