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Pork Marsala
Serves: 4
1 pound pork tenderloin, well trimmed
1 teaspoon olive oil
1 tablespoon minced garlic
1 teaspoon tomato paste
½ cup dry Marsala
½ cup red wine
12 ounces button mushrooms
Salt and Pepper to taste
1 tablespoon chopped fresh parsley
Directions:
1. Cut pork diagonally into cutlets
¼-inch thick or pound cutlets to
thickness of ¼-inch.
2. Heat PerfectGreen Fry Pan on High
(425°F) for about 1 minute and add
cutlets.
3. Sear on sides, sealing in juices
and brown for about 1 minute and 30
seconds per side.
4. Remove cutlets from pan.
5. Heat oil on Medium (275°F) heat and
add the garlic and sauté for 1 minute.
6. In separate container, combine
tomato paste Marsala and red wine.
Add mixture to pan.
7. Add mushrooms. Turn down to
Medium-Low (175°F) heat and
simmer for 3-5 minutes.
8. Return reserved cutlets to pan, and
heat them through on Medium-Low
(175°F) heat.
9. Before serving, sprinkle with parsley.
Pan-fried Pork Chops
Serves: 4
4 bone-in or center cut pork chops,
about ¾-inch thick
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne (optional)
3 slices bacon, chopped
½ cup vegetable oil or olive oil
Directions:
1. In 10-inch fry pan, cook bacon on
Medium-High (375°F) for 6 minutes
or until fat renders and bacon is
crisp.
2. While bacon cooks, mix all spices
with flour.
3. Pat pork chops dry with paper towel.
4. Cut 2 slits at the ends to keep the
chop from curling when cooked.
5. Season both sides with flour and
spice mixture and shake off any
excess.
6. Using slotted spoon, transfer bacon
to paper towel and reserve for later
use.
7. Add olive oil to bacon render and
heat on Medium-High (375°F) for 2
minutes.
8. Cook chops for 5-7 minutes per side
until well browned and the internal
temperature has reached 145°F.
Tip: Boneless chicken cutlets or breasts
can be used in place of pork chops.
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Pork & Chicken