Category
Main Dishes
Servings
2
Ingredients
- 2 bone-in, center cut pork chops, sliced into tenderloin and boneless pieces
-
1½ cups flour
- 3 eggs
-
1½ cups seasoned breadcrumbs
- 1 tablespoon olive oil
- 2 cups beef stock, reduced to ¼ cup demi-glace
-
¼ cup lemon juice
- 1 tablespoon parsley, roughly chopped
- 1 teaspoon capers, rinsed
- 2 tablespoons heavy cream (optional)
- Salt and pepper to taste
-
⅓ cup orange segments
-
¼ red onion
- 5 stalks celery hearts
-
¾ Bosc pear, skin on
- 2 tablespoons fresh orange juice
- 1 tablespoon champagne vinegar
- 3 ounces extra-virgin olive oil, plus extra to drizzle
-
½ tablespoon parsley, roughly chopped
- Kosher salt and butcher black pepper to taste
Pork Ingredients
Pear Salad Ingredients
Directions
Pork Directions
- Pound chops into uniform thickness.
- Dip chops in flour, then egg wash and finally bread crumbs.
- Heat 10.5-inch PerfectGreen Fry Pan on Medium-High (375 degrees) and lightly oil.
- Add pork chops to pan and brown for 2-3 minutes per side.
- Remove pork from pan and set aside to rest.
- Let oil cool, then wipe pan clean.
- Keeping PIC on Medium-High (375 degrees), add beef glaze to heated pan.
- Carefully add lemon juice to bubbling stock to stop cooking process.
- Season with black pepper, parsley and capers
- stir until incorporated.
Pear Salad Directions
- Cut orange into segments, set aside.
- Thinly slice red onion, set aside.
- Thinly slice leaves from celery hearts and medium dice stalks, set aside.
- Slice pear in half and remove seed pod
- slice pear lengthwise.
- Mix onion, celery and pear together in bowl.
- Season with olive oil and black pepper
- toss.
- Add orange segments and toss, set aside.
- In separate bowl, combine orange juice and vinegar.
- Season with salt and black pepper.
- Slowly whisk in extra-virgin olive oil to emulsify.
- Add 3 tablespoons prepared dressing to salad just before serving.
Recipe Note
- Use heat-resistant rubber whisk to avoid scratching the pan.
- You may need to add more oil to the pan while cooking pork chops.
- While making sauce, reduce PIC temperature to Medium (275°F) to slow cooking process or increase to High (425°F) to speed up cooking process if necessary.
- If adding heavy cream, add at the end of the cooking process. Bring sauce to boil on High (425°F).
- Only use enough salad dressing to lightly coat everything. Too much dressing will overpower your salad and wilt it rather quickly.
