Pork Cutlets With Couscous And Sauteed Peppers And Asparagus Recipes

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

Steps:

• Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
• Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

Steps:

• In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
• Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
• Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
• Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Steps:

• Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a serving plate and loosely tent with foil.
• Add 1 1/2 teaspoons oil to skillet. Season pork on both sides with salt and pepper. Cook half the cutlets until browned, 5 minutes, flipping once. Repeat with remaining oil and cutlets. Stir parsley into couscous and serve with pork and vegetables.

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

Steps:

• Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Steps:

• mix herbs and spices together, rub half of mixture into meat.
• heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside.
• add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes.
• sprinkle in flour, mix well and cook 3 minutes.
• add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes.
• Serve.

Steps:

• Sprinkle the cutlets with salt and pepper.
• Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
• Transfer the meat to a warm serving dish. Cover with foil and keep warm.
• Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
• Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.