Cuisinart TOB-60N2, Instruction And Recipe Booklet

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21
Broiled Pork Chops
with Hot Cherry Peppers
Makes 4 servings
4 pork chops (each 1½ inches thick)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 hot cherry peppers
2 to 3 garlic cloves, smashed
½
medium onion, cut into ½-inch pieces
1. Line the baking pan with aluminum foil. Rub the pork chops evenly
with salt and pepper. Lay the prepared chops on the prepared baking
pan; surround with the cherry peppers, garlic and onion.
2. Slide the pan into the upper position. Set to Convection Broil and cook
for about 20 minutes, flipping the chops halfway through the cooking
time. The internal temperature of the meat should be between 145°F
and 150°F.
Nutritional information per serving:
Calories 220 (17% from fat) • carb. 5g • pro. 34g • fat 7g
• sat. fat 2g • chol. 76mg • sod. 2mg
• calc. 17mg • fiber 0g
Roasted Sole with Artichokes
and Capers
Makes 4 servings
2 medium artichokes, trimmed, choke removed,
and cut into wedges
3½ tablespoons fresh lemon juice, divided
3 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound fillet of sole, or other similar white fish
2 tablespoons drained capers
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F
on Bake/Pizza. Line the baking pan with parchment paper.
2. Put the artichokes in a medium mixing bowl. Add enough cold
water to just cover and then stir in 2 tablespoons of the lemon juice.
Agitate artichokes in the water/lemon mixture with your fingers.
Drain and pat dry. Toss with 2 tablespoons of oil and ¼ teaspoon
each of the salt and pepper. Place on the prepared baking pan and
slide the pan into the lower position. Roast for about 20 minutes,
or until lightly browned.
3. While artichokes are roasting, rinse and pat dry the fish. Rub with the
remaining olive oil, salt, pepper and lemon juice. Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top
with the capers. Carefully slide the pan back into the lower position,
keeping the temperature at 425°F. Roast until the fish is just cooked
through, about 15 minutes, depending on the thickness of the fish.
4. Remove and serve immediately.
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g
• sat. fat 3g • chol. 5mg • sod. 660mg
• calc. 74mg • fiber 5g