Jess's Recipes

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m...

6 bone-in pork chops course salt freshly ground black pepper 1 T olive oil 2 T unsalted butter 1 lg white onion 3 c cored, sliced apples 1 c beer, wine, cider or chicken broth 1. add 1/4 cup of table salt and cold water into a container (qt size zip lock bag for example) and brine the pork chops for @ least 60 minutes. When complete pat dry with paper towels. 2.Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. 3.Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other li...

Great September dinner fare when the heat of the grill is as welcome for warmth as for the smoky flavor it impart to food. 1 boneless pork loin, about 4 lbs., cut in half lengthwise 4 TBS olive oil Coarse (kosher) salt 1 1/2 cups port 1 cup fresh orange juice 3 TBS honey 3 TBS cider vinegar 3 shallots, minced 3 cloves garlic, halved 1/2 cup dried apricots 8 fresh prune plums, cut in half and pitted 2 TBS chopped fresh rosemary salt and freshly ground pepper to taste 1. Rub the 2 pieces of pork lion all over with the oil and coarse salt. Place in a 5 to 6 inch deep bowl or pan. 2.Place the remaining ingredients in a saucepan and heat to simmering. Simmer for 5 minutes, then pour the warm marinade over the pork. Let cool to room temperature. Cover the bowl and let marinate, turning the pork occasionally, in the refrigerator for at least 4 hours. 3. Prepare charcoal or wood chips for grilling 4. When the coals are hot, remove the pork from the marinade and sear a few inches from th...

Bon Appétit March 1999 Yield: Serves 8 2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces 3 1/2 cups fresh breadcrumbs made from French bread 1 cup chopped walnuts 1/3 cup chopped fresh parsley 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup all purpose flour 2 large eggs, lightly beaten 1/3 cup (or more) vegetable oil Mustard Cream Sauce (see below) Red Cabbage with Raspberries, Onions and Apples Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture. Heat 1/3 cup oil in heavy large skillet ov...