Pork
Pan Seared Double Cut Pork Chops with a Burgundy, Tarragon & Black Berry Reduction
Ingredients/Measurements:
4 / 6 oz double cut bone in pork chops
1 tablespoon olive oil
1 tsp salt & pepper combo
2 tsp fresh garlic
1 tsp fresh chopped thyme
1/2 teaspoons salt
Pork Chop Process: First place pork chops in dish and add all of the above ingredients and mix well over pork chops. Let sit while you get your pan ready.
Cooking Process: Add 1 TBLP of olive oil to your skillet and bring up to temp. Place your chops in the skillet and begin browning process (4 minutes on each side). Make sure to not over cook the chops. Use your finger to test the firmness of the meat. Once you have reached your cooking preference turn off heat.
Sauce Process & Ingredients: In sauce pot add one cup of burgundy wine, one TBSP of freshly chopped tarragon and bring to a rapid boil add your black berries and 1 tsp of sugar and turn heat down to low. Let cooking process continue until you have reached a nice thickened reduction (most of the wine will be cooked off). You may want a little wine left as your sauce for your chops.
Pork Scalloping with Honey Mustard
Measurements/Ingredients:
1 tablespoon Dijon or spicy brown mustard
1 tablespoon coarse-grain or spicy brown mustard
1 tablespoon honey
3/4 pound boneless lean pork shoulder butt, sliced 1/4 inch thick and pounded thin
1 small egg, lightly beaten with 3/4 teaspoon water
1/2 cup fine dry bread crumbs
Nonstick cooking spray
1 medium-size lemon, cut into thin wedges (optional)
Process #1: Combine the Dijon and coarse-grain mustards with the honey in a small bowl. Using a pastry brush spread the mustard-honey mixture on both sides of each pork slice.
Process #2: Dip the pork in the egg, then in the breadcrumbs to coat both sides.
Process #3: Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the pork and cook about 4 minutes on each side or until crisp and lightly browned. Garnish with the lemon wedges.
Cilantro & Lime Pork Chops
Ingredients/Measurements:
1-1/2 lbs Tender Loin Chops Bone in
¼ cup Roasted Garlic
½ Cup Olive Oil
¼ bunch fresh Cilantro, Chopped
3 Tbsp Fresh Lime Juice
1 tsp Fresh ground Black Pepper
1 Tbsp butter
1 tsp Poblano Pepper, cored, de-seeded and diced
1 tsp Serano Pepper, cored, de-seeded and diced
¼ Cup Sherry Wine
2 cups Kellogg’s Corn Flakes
Process:
Take Pork Chops and place in pan and take the first five ingredients and mix with pork and let stand for 10 – 20 minutes
Process #2:
Take the pork chops and lightly cover each side with the corn flakes and cilantro mixture (2 cups corn flakes crumbled & 2 tbsp of cilantro chopped mixed together for a breading mixture).
Process#3:
In medium skillet place 2 tbsp of olive oil and bring up to temp, add in your chops and brown on both sides. Then add in the peppers and 2 Tbsp of chopped cilantro and 1 Tbsp of butter. Deglaze with the sherry wine and serve over your tex mex rice.
Lemon Herb Pork Tenderloins
Ingredients/Measurements:
2 lbs pork tenderloins no bone
1 TBSP Lemon Peel
1 TBSP Fresh Rosemary Chopped
1/2 tsp black pepper
1 TBSP Fresh chopped Garlic
1 tsp dried sage
2 TBSP Olive Oil
2 TBSP Balsamic Vinegar
Prepartion Directions:
Process #1: Combine all ingredients (not the Pork) in bowl and mix together and then pour over the Pork Tenderloin Cutlets.
Process #2: In pan add 2 TBSP olive oil and begin cooking process for about 3 minutes on each side. Deglaze pan with sherry wine and pour over Chops
Serve with Steamed Brussels sprouts
Boneless Pork Tenderloin Pan Seared and Baked
Ingredients/Measurements:
2 each 6 oz boneless pork tenderloin
1 tsp fresh rosemary chopped
1 tsp fresh sage chopped
2 tsp garlic
¼ cup olive oil
2 Tbsp Italian bread Crumbs
1 each fresh lemon
1 tsp salt & pepper combo
1/3 cup white wine
Prepartion Directions:
Pork & Sauce Process: In skillet add olive oil and garlic and get some action; add your pork and sear on both sides for about 2 minutes then add the fresh rosemary, sage and salt & pepper. In your skillet, Top pork with breadcrumbs and place skillet in oven for about 10 minutes; then take skillet out of oven and deglaze with white wine and let liquid reduce and then add your fresh squeezed lemon juice and 1 tsp of fresh butter. Remove and serve with fresh chopped sage on top.
