GRILLED PORK PAILLARDS
Paillards are simply pork chops (or chicken cutlets) that have been pounded to a uniform thickness for even cooking; because they are so thin, the pieces cook very quickly. The pork can also be cooked on a grill pan; heat the pan over medium-high for five minutes before adding paillards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
- Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.
HERBED PORK PAILLARDS WITH SUNDRIED TOMATO BUTTER AND ASPARAGUS
Provided by Robert Irvine : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
- For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
- Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
- Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
- For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
- Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.
GRILLED PORK PAILLARDS
Make and share this Grilled Pork Paillards recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place a pork chop between 2 layers of plastic wrap on work surface. using a meat pounder, pound to 1/4 in thickness. Repeat with remaining pork chops.
- Transfer to a nonmetal container. Add balsamic vinegar and oil. marinate, covered, in the refrigerator 15 minutes.
- Meanwhile, heat a grill or grill pan to med-high heat. Remove pork from marinade; season with salt and pepper.
- Grill until cooked through and browned on both sides, about 1 minute per side.
- Serve hot, garnished with basil and tomatoes.
Nutrition Facts : Calories 420.1, Fat 26.3, SaturatedFat 6.4, Cholesterol 124, Sodium 92.7, Carbohydrate 2.7, Sugar 2.4, Protein 40
PORK PAILLARDS WITH SOUR CREAM-PAPRIKA SAUCE
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
- Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.
PORK PAILLARDS WITH GRILLED PINEAPPLE
Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro,and fresh-squeezed lime juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill 2 hours.
- Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
- Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides,1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.
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