PORK SCALOPPINE
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
- Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
CITRUS AND ROSEMARY GRILLED PORK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
- Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
- During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
- Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
- Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
- Yield: 4 servings Preparation time: 5 to 8 minutes
PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY
Categories Pork Tomato Low Carb Low Fat Rosemary Pork Tenderloin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
- Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
- Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.
CANNELLINI WITH PORK AND ROSEMARY
Provided by Maggie Ruggiero
Categories Soup/Stew Bean Pork Dinner Rosemary Fall Winter Family Reunion Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 12 to 14 (main course) servings
Number Of Ingredients 13
Steps:
- Soak beans:
- Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
- Cook pork while beans soak:
- Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
- Cook beans and roast tomatoes
- Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
- While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
- Finish Stew:
- When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
- Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.
PORK CHOPS WITH TOMATO-BACON TOPPING
My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They're easy enough for any day and fancy enough for special events. -Trisha Klempel, Sidney, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle pork chops with salt and pepper. Add chops to drippings; cook until a thermometer reads 145°, 3-4 minutes on each side. Meanwhile, in a small bowl, mix bacon, tomatoes, brown sugar and rosemary., Spoon tomato mixture over chops. Broil 3-4 in. from heat until brown sugar is melted, 1-2 minutes.
Nutrition Facts : Calories 457 calories, Fat 33g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 636mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
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