NuWave PIC Gold - Pan-Fried Pork Chops; Pork Marsala

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Pork & Chicken
Pork Marsala
Serves: 4
½ kilogram pork tenderloin, well trimmed
5 ml olive oil
14 grams minced garlic
5 ml tomato paste
4 oz dry Marsala
4 oz red wine
12 oz button mushrooms
Salt and Pepper to taste
14 grams chopped fresh parsley
Directions:
1. Cut pork diagonally into cutlets
½-cm thick or pound cutlets to
thickness of ½-cm.
2. Heat large sauté pan on High (220°C)
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 (135°C) 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 (80°C) heat and
simmer for 3-5 minutes.
8. Return reserved cutlets to pan, and
heat them through on Medium-Low
(80°C) heat.
9. Before serving, sprinkle with parsley.
Pan-fried Pork Chops
Serves: 4
4 bone-in or center cut pork chops,
about 2-cm thick
8 oz all-purpose our
5 grams garlic powder
2 grams paprika
2 grams salt
2 grams pepper
2 grams cayenne (optional)
3 slices bacon, chopped
¼ oz vegetable oil or olive oil
Directions:
1. In medium sauté pan, cook bacon
on Medium-High (190°C) for
6 minutes or until fat renders and
bacon is crisp.
2. While bacon cooks, mix all spices
with our.
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 our
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 (190°C) for
2 minutes.
8. Cook chops for 5-7 minutes per side
until well browned and the internal
temperature has reached 80°C.
Tip: Boneless chicken cutlets or
breasts can be used in place
of pork chops.
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Pork & Chicken