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.
HERB-CRUSTED PORK LOIN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
- Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 1h50m
Yield 8 servings (serving size is 4oz of meat and 1T of sauce)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
- Combine all ingredients in a blender and puree.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
BAKED PORK CHOPS WITH SAUERKRAUT
This is a super-easy recipe for pork chops. I pan-fry the chops first and then bake them with sauerkraut, apple, onion, and brown sugar. Delicious!
Provided by mannkochtgut
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
- Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
- Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 360.8 calories, Carbohydrate 30 g, Cholesterol 70.1 mg, Fat 13.9 g, Fiber 5.8 g, Protein 29.8 g, SaturatedFat 4.5 g, Sodium 1011.3 mg, Sugar 21.6 g
PORK CHOPS AND SAUERKRAUT
This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!
Provided by PETEIYC
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
- Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 9 g, Cholesterol 59.4 mg, Fat 12.2 g, Fiber 3.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 805.6 mg, Sugar 3.9 g
HERBED PORK FILLET WITH ROAST VEGETABLES
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
- On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
Nutrition Facts : Calories 397 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 12 grams fiber, Protein 34 grams protein
HERB-ROASTED PORK LOIN
Provided by Maggie Ruggiero
Categories Herb Roast Easter Quick & Easy Dinner Healthy Shallot Simmer Vermouth Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Roast pork:
- Preheat oven to 350°F with rack in middle.
- Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
- Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
- Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
- Make sauce while pork rests:
- Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
- Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
- Serve pork with sauce.
- What to drink:
- Marimar Estate Don Miguel Vineyard '06
SPEEDY PORK SCALOPPINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
- Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
- Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
- Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
- Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
- For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.
HERBED PORK CHOPS
Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 33mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
HERBED PORK CHOPS
This is a simple, yet delicious entrée. Elegant enough for a dinner party, especially Variation 2. Update: My favorite is the cream/tarragon version, but I decided it needed more sauce. When I make it I triple all of the sauce ingredients.
Provided by SharleneW
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet.
- Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm.
- Add remaining ingredients to the skillet and increase heat to high.
- Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
- Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
- Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
Nutrition Facts : Calories 761.4, Fat 59.7, SaturatedFat 21.5, Cholesterol 194.9, Sodium 450.1, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 51
30 MINUTE EASY PORK CHOPS " SCALOPPINE"
Not true Italian cooking, but adapted from a friend's grandmother's recipe. Quick and easy version perfect for when you don't have a lot of time to get dinner on the table.
Provided by MommySakura
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 2 quart or larger saute pan, brown pork chops over medium to medium-high heat in olive oil (5 - 7 minutes).
- Add green and red onions and saute until soft (5 minutes).
- Add garlic and spices, saute another minute.
- Add water and tomatoes.
- Bring to a boil then add the wine.
- Simmer for 15 minutes.
- Serve over your favorite pasta.
- One pan meal version: Cut pork chops into bite-sized pieces prior to browning, increase water to 3/4 cup, simmer for 13 minutes, increase heat to high to bring back to quick boil and add 6 - 8 oz medium egg noodles to pan. Reduce heat slightly and boil for 5 - 7 minutes. Serve.
Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 5.1, Cholesterol 114, Sodium 90.8, Carbohydrate 6.5, Fiber 1.3, Sugar 3.2, Protein 37.7
PORK SCALOPPINE WITH HERBED NOODLES
Categories Pasta Sauté Quick & Easy Dinner Pork Tenderloin Fortified Wine Tarragon Chive Capers Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.
- While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.
- Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.
- Divide noodles among 4 plates and top with pork. Spoon sauce over pork.
PORK SCALOPPINE WITH WILD MUSHROOMS
Make and share this Pork Scaloppine With Wild Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
- In a large nonstick frypan, melt half the margarine over medium high heat.
- Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
- Set aside in a bowl.
- Lightly season both sides of pork with paprika, salt and pepper.
- Melt remaining margarine in frypan over medium high heat.
- Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
- Remove from pan and set aside with mushrooms.
- Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
- Remove from heat and stir in sour cream.
- Return mushrooms and pork to frypan, turning to coat with sauce.
- Gently heat through if necessary.
- Serve immediately, sprinkled with chives.
PORK SCALOPPINE WITH MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees. Place meat between two pieces of plastic wrap, and lightly pound until 1/3 inch thick. Season both sides of pork with salt and pepper.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Working in batches, add pork, and cook until browned, about 2 minutes per side. Transfer to a platter, and keep warm in the oven. Add more butter to skillet as needed. Reduce heat to medium if the pan begins to smoke, or if the browned bits on the bottom of the pan begin to burn.
- Reduce heat to medium, and add 2 tablespoons butter to the skillet. When melted, add mushrooms and celery. Season with salt and pepper. Cook, stirring occasionally, until pan is dry and mushrooms are beginning to brown, about 5 minutes.
- Add stock, and cook, scraping up browned bits from bottom of skillet with a wooden spoon. Continue to cook until sauce is reduced and thickened, 3 to 4 minutes. Stir in cream and parsley. Taste, and adjust for seasoning. Pour sauce over pork, and serve immediately.
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Total Time 30 mins
- Place pork slices between 2 sheets plastic wrap; pound to 1/4-inch thickness. Sprinkle pork with 1/2 tsp. salt and pepper.
- Place panko, flour and Parm in a shallow dish. Stir in 11/2 tsp. salt, 1 tsp. pepper and garlic powder. Separately stir buttermilk and egg together in a shallow dish. Dip pork cutlets in buttermilk mixture, shaking off excess moisture; dredge in flour mixture.
- Heat a large sauté pan over medium-high heat. Add 1 Tbsp. oil; swirl to coat. Add 2 coated pork cutlets at a time to hot pan. Cook, 1 – 2 minutes per side or just until pork is golden and cooked to desired doneness. Repeat process with remaining oil and coated cutlets. Place cooked pork on a platter and cover with foil to keep warm.
- Remove pan from heat and add wine and thyme sprigs to pan. Return pan to heat and bring to a boil. Cook about 1 minute or until wine almost evaporates, scraping bottom of the pan to release browned bits. Add stock to pan; bring to a boil. Cook until liquid reduces to 1/4 cup (about 4 minutes). Remove from heat. Discard thyme and whisk in butter. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh parsley and serve with pork.
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