Pork Scaloppinis With Star Fruit Carambola Food

PORK SCALLOPINI WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
• Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
• Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

PAPRIKA PORK SCALLOPINI WITH SAUERKRAUT AND APPLES

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, onion, caraway seeds, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the apples start browning around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid evaporates, about 2 minutes. Add the apple cider and chicken stock and bring to a simmer. Reduce the heat to medium low and cook until the apples and onion soften, about 8 minutes.
• Meanwhile, season the pork with the paprika, 1 teaspoon salt and a few grinds of pepper. Melt the remaining 2 tablespoons butter in a separate large skillet over medium heat. Working in two batches, cook the pork until browned and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Serve the pork with the sauerkraut mixture; top with the parsley.

PORK SCALOPPINE

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.

STAR FRUIT (CARAMBOLA) CHUTNEY

Steps:

• Combine all ingredients in a medium saucepan and stir well.
• Bring to a simmer over medium high heat and cook 25 minutes
• Use your stick blender to make it smooth and simmer until thickened.

PORK SCALOPPINIS WITH STAR FRUIT (CARAMBOLA)

Steps:

• Preheat oven to 200°F
• Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper.
• Transfer cutlets to a serving dish and set aside in oven.
• In same pan, cook star fruit 1 minute per side. Set aside in oven.
• Add broth, orange juice and cream to saucepan; cook until reduced by half.
• Add coriander and orange peel.
• Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit.
• Serve with rice and zucchini, if desired.

SPEEDY PORK SCALOPPINI

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.

PRESERVING STAR FRUIT (CARAMBOLA)

Steps:

• Method 1: Cut off rough edges. Chop into chunks. Puree. Pour into ice cube trays and freeze. Place into airtight freezer bag, label and date. Use as needed in the future.
• Method 2: Cut off rough edges. Slice (thickness you desire). Lay out on a pan in 1 layer. Sprinkle a little sugar on top. Place pan in freeezer til solid. Place into an airtight freezer bag, label and date. Use as desired in the future.

PORK SCALOPPINI WITH MUSHROOMS

Steps:

• Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the steaks on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining 2 steaks.
• Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and pork.
• Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the pork.

PORK SCALLOPINI WITH BUTTER CAPER SAUCE

Steps:

• 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
• 2. Pound thin between plastic wrap with a meat mallet.
• 3. Sift together the flour and salt.
• 4. Lightly dredge the pork and shake off any excess flour.
• 5. In a large skillet, heat the olive oil over medium heat.
• 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
• 7. Wipe out skillet.
• 8. Heat a tablespoon of butter in skillet.
• 9. Add the capers, white wine and lemon juice.
• 10. Allow to reduce just a little before adding the final tablespoon of butter.
• 11. Mix slowly to incorporate and remove immediately from the heat.
• 12. Spoon the sauce over the pork and serve.

STAR FRUIT (CARAMBOLA) AND GINGER DRINK

Steps:

• Trim the ends and edges of the star fruit.
• Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.

BROILED STAR FRUIT IN GINGER

Steps:

• In saucepan, combine water, ginger, cinnamon, cloves and coriander.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add honey and stir until dissolved.
• Strain liquid and allow to cool.
• Slice the star fruit into 8 slices.
• Place star fruit on a baking sheet and sprinkle the brown sugar over them.
• Broil until the sugar bubbles and starts to brown.
• Place stars into individual bowls, 4 each.
• Ladle the gingered broth into each and serve.