PARMESAN PORK WITH POLENTA AND ASPARAGUS
Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved over the crisp-tender spears of asparagus served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Pound cutlets to 1/4 inch thick; season with salt and pepper. Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
- Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges.
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
CRISPY BREADED PORK CUTLETS
Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
- Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
- Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
- Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
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.
PORK CUTLET SAUTE
Begin with Judy Garvin's pork dish which she prepares from her kitchen in Long Beach, CA. The mushrooms and velvety sauce make every bite special, and the recipe makes plenty of sauce to go around.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 342 calories, Fat 20g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
SAUTEED PORK CUTLETS
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Number Of Ingredients 8
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.
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
SPICED PORK CHOP WITH ISRAELI COUSCOUS
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
- Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
- Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.
PORK CUTLETS WITH COUSCOUS AND SAUTEED PEPPERS AND ASPARAGUS
Pork cutlets are a surprisingly lean cut (hence why they're typically coated in breadcrumbs and fried) and we think they taste light and fresh when paired with sauteed asparagus and peppers and couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 528 g, Fat 20 g, Fiber 5 g, Protein 45 g
PORK CHOPS WITH SWEET AND HOT PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
CAJUN PORK CUTLETS
Serve with steamed rice to soak up the sauce, add some greens on the side and you have a great dinner. From Pol Martin Cookbook
Provided by daisygrl64
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
SPICY PORK AND COUSCOUS
Provided by Marian Burros
Categories dinner, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
- Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
- Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
- Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams
STICKY GLAZED PORK WITH SPRING ONION COUSCOUS
Perk up pork in this deliciously family meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
- While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
- Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.
Nutrition Facts : Calories 574 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.61 milligram of sodium
PARMESAN PORK CUTLETS
The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
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