Mediterranean Boneless Pork Chops

16 oz (8) thin sliced center cut boneless pork chops
3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1 small (6 oz) zucchini, ends trimmed off
1 small (6 oz) yellow squash, ends trimmed off
1 cup halved grape tomatoes
1 tablespoon extra virgin olive oil
¼ tsp Kosher salt and fresh cracked pepper
¼ teaspoon oregano
3 garlic cloves, sliced thin
cooking spray
1/4 cup of pitted and sliced Kalamata olives
1/4 cup of crumbled Feta cheese
fresh juice from 1/2 large lemon
1 tsp grated Lemon rind

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted
with a julienne blade, or slice the zucchini into 1/8-inch thick slices.
Cut the slices lengthwise into 1/8-inch thick strips.

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.

Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter.

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.

Serves 4 (2 chops each)

Skinnytaste.com

Pork Schnitzel With Lemon-Caper Cream

1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (I've used boneless loin chops, boneless chicken too)
1⁄2 lemon, juice of
1⁄3 cup all-purpose flour
1⁄4 teaspoon poultry seasoning
2 large eggs
1 tablespoon dijon-style mustard
1 cup Italian breadcrumbs
2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying

Lemon-Caper Cream Sauce
2 tablespoons unsalted butter
2 tablespoons minced shallots
1⁄3 cup dry white wine
1⁄3 cup chicken broth
1⁄4 cup heavy cream
1⁄4 cup jarred lemon curd
1⁄4 cup small caper, drained, room temperature

Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.

Sprinkle both sides of medallions with lemon juice.

Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.

In a deep pie plate, beat the eggs and mix in the mustard.

Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.

Place in refrigerator for 15 minutes.

For the cream sauce, melt the butter in a small heavy saucepan.

Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).

Remove saucepan from heat; add the wine, chicken broth and cream.

Return saucepan to heat and bring to a boil.

Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.

Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.

Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.

Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.

Remove sauce from heat and stir in lemon curd & capers.

Serve with buttered spaetzle and garnish with lemon wedges.


Food.com

Pork Medallions with Balsamic-Honey Glaze

For the balsamic-honey glaze:

4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
 Salt and freshly ground black pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
Canola oil, for searing


Preheat the oven to 350 degrees F.

Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.

For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

Pour the glaze over the slices and turn them to coat.

Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.


Serves 4


foodnetwork.com

Pork Chops in Balsamic Cherry Sauce

2 5-ounce boneless pork chops (each about 1 inch thick)
1/3 cup bottled balsamic vinaigrette
1 tablespoon butter
1 large shallot, thinly sliced
1/3 cup canned low-salt chicken broth
1/4 cup dried Bing (sweet) or tart cherries (about 1 1/2 ounces)

Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.

Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.

Serves 2; can be doubled

Bon Appétit
January 1999

Panera Bread Chicken with Herbed Crust

8 boneless, skinless chicken breasts

• You can substitute boneless pork chops for the chicken in this recipe.

1/2 cup lemon juice
2 cups dry bread crumbs made from Panera sourdough bread or a similar bread of your choice

• Panko crumbs worked great if you don't have time to make your own.

½ cup chopped fresh basil
¼ cup chopped fresh parsley
2 tablespoons chopped fresh rosemary

• Best if you use fresh herbs but quality dry herbs can be substituted.

1 ½ teaspoons salt
½ teaspoons pepper
3 tablespoons butter
2 tablespoons olive oil
Lemon wedges, for garnish

Do ahead: Pound the chicken breasts between 2 sheets of plastic wrap to a thickness of about ½ inch. Place the breasts in a shallow bowl, pour the lemon juice over the pounded chicken, and refrigerate, covered, for 1 hour.

Do ahead: Combine the bread crumbs, basil, parsley, rosemary, salt, and pepper, and set aside.

Preheat the oven to 450F. Place foil on a baking sheet and set aside.

Melt the butter with the oil in a small pan or in the microwave.

Take the breasts out of the lemon juice and pat dry. Brush each breast with the butter-oil mixture, and then coat both sides with the seasoned bread crumbs. Lay the breasts on the prepared baking sheet and bake for about 20 minutes, or until the crust is golden and the chicken is cooked through – no pink meat and the juices run clear.

Serve on a warmed platter with lemon wedges as garnish.

Serves 8
Panera Bread

Pork Chops Saltimbocca with Sautéed Spinach

Note: this recipe is for to but can be doubled
2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Preheat oven to 450°F with rack in middle.

Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.

While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.

Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.

Serve pork with spinach.

Gourmet August 2009

Serves 2