Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Sweet & Garlicky Pork Chops

These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.

Yield: 4 to 8 servings

• 4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
• 1 head garlic, broken into cloves and peeled
• 3 T granulated sugar
• 5 T Asian fish sauce or soy sauce (or a combination)
• 3 T honey
• 3 T rice wine or sherry wine
• 2 T toasted sesame oil
• 1 T grated fresh ginger
• 2 tsp coarse salt
• 1 tsp freshly ground black pepper

1. If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
2. Arrange the pork chops in a glass baking dish and set aside.
3. Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
5. Pour the mixture over the pork chops. Spread to coat both sides.
6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
7. Preheat the grill to high on one side and low on the other.
8. When ready to cook, oil the grill grate.
9. Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
10. Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
11. Transfer the chops to a platter and serve immediately.

Pork Chops with Lemon-Caper Sauce

After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.

I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.

I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.

This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.

Yield: Serves 4 to 5

• 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 tsp dried thyme leaves
• 2 T olive oil
• 4 T unsalted butter, divided
• 1 very small shallot, minced (about 1 tablespoon)
• 3 garlic cloves, minced (about 1 teaspoon)
• 2 T all-purpose flour
• 1 cup dry white wine
• 1 1/2 cups chicken stock
• 2 T drained capers
• 2 T minced fresh parsley, plus more for garnish
• 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
• hot sauce, optional

1. Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
2. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
3. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
4. Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
5. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
6. Sprinkle in the flour, and cook, stirring, for 2 minutes.
7. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
8. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
9. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
10. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
11. Garnish with more fresh parsley.

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

• four 1 inch-thick boneless pork chops
• 1 c buttermilk
• 1 t Tabasco or Chipotle Tabasco
• Kosher Salt
• 1 large garlic clove
• 2 to 2 1/2 c panko bread crumbs
• 6 to 8 T extra virgin olive oil or vegetable oil
• 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
• lemon wedges, for serving, optional
• Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
• Cool Weather Version: sautéed apples and cabbage, for serving
• Cool Weather Version: butternut squash or sweet potato purée, for serving

For the Buttermilk Ranch Dressing:

• 1/2 cup buttermilk
• 1/3 cup regular or low-fat mayonnaise
• 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
• 1 small garlic clove, minced or pushed through a garlic press
• coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
6. Spread out the bread crumbs in a pie plate.
7. Remove the chops from the marinade and season them with salt.
8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

1. Whisk together all ingredients in a measuring cup.
2. Season with salt and pepper to taste.
3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Grilled Pork Chops with Fried-Sage Salsa Verde and Sage Potatoes

I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. 🙂 The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.

• Grapeseed oil, for frying
• 1/2 cup sage leaves
• 1 medium-large shallot, minced
• 1 tablespoon red wine vinegar
• 10 T cup extra-virgin olive oil, plus more for brushing
• 1 cup lightly packed parsley leaves, finely chopped
• 2 tablespoons minced celery heart with leaves
• 1 tablespoon capers, rinsed, drained and minced
• 1 1/2 teaspoons minced thyme
• Kosher salt
• freshly ground black pepper
• six 3/4-pound boneless pork chops, about 1 inch thick
• 1 1/2 pounds gold potatoes
• 6-8 scallions, grilled
• milk, to taste

1. In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
3. Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
4. Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
5. Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
6. Stir the fried sage leaves into the salsa verde and serve with the pork chops.
7. Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.

One Year Ago:

• Warm Lentil-Salad with Seared Tuna and Fresh Herb Vinaigrette

Seared Pork Chops with Garlic Scape Chimichurri

My weekly farm share is such a pleasure in my life. Everything is so beautiful and fresh. I love it! This time of year we receive garlic scapes- the curled flower top of a hardneck garlic plant. They have a more mild garlic flavor than the cloves- so seasonal, special, and delicious!

In the past, I have used garlic scapes in pesto, finely chopped and mixed into mashed red potatoes, and finely chopped into salads. This dish- by far- is my favorite application. I originally made this dish a few years ago and had been unable to relocate the recipe; this year I devoted a chunk of time to dig around for it. So happy to have it back in my life! 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. The original sauce recipe uses green garlic- immature garlic which is pulled when growers are thinning crops. Green Garlic has more mild flavor than the cloves as well, but stronger flavor than garlic scapes.  I included the amount suggested for both in the recipe below. I’m a little late but I’m bringing this amazing dish to the party – FF#22!! Great!

• 1/4 cup chopped parsley
• 3 tablespoons chopped mint, optional (I substituted 2 additional tablespoons of chopped chives)
• 2 tablespoons finely chopped garlic chives or regular chives
• 4 to 6 thinly sliced garlic scapes or 2 tablespoons finely chopped green garlic
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more to taste
• 1/8 teaspoon chile flakes
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 5 one-inch thick center cut boneless pork loin chops
• freshly ground black pepper, to taste

1.
Combine the herbs, garlic scapes (or green garlic), lemon juice, 1 teaspoon salt, and chile flakes. Stir in 1/2 cup oil. (I used a mini-food processor.)
2.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 to 5 minutes. Flip and cook until meat is just cooked through, about 3 minutes more (to 140 degrees). Let rest 5 minutes before serving, topped with chimichurri.

One Year Ago:

• Cheesy Mushroom Crostini on Boston Lettuce

Pan-Seared Pork Chops with Thyme

This was a tasty, lean, and quick main dish that I served with Asparagus Mimosa and roasted gold potatoes on the side. This recipe was adapted from Martha Stewart Living. I modified the proportions in the sauce and used red wine instead or Marsala wine.

Yield: 6 servings

• Kosher salt and freshly ground black pepper
• 1/2 teaspoon dried thyme
• 6 boneless pork chops, trimmed of fat
• 6 sprigs of fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 /2 cup Chicken Stock
• 1/2 cup red or Marsala wine

1. Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop.
2. Heat the olive oil in a nonstick skillet over medium heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
3. Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

One Year Ago:

• Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach