PORK CUTLETS WITH ARUGULA SALAD AND SAUTEED TOMATOES
A very thin pork cutlet, even after sauteeing in a bit of oil, remains a healthful option; include low-calorie vegetables -- like arugula and sauteed tomatoes -- and you'll satisfy taste and appetite.
Provided by Martha Stewart
Categories Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Make dressing: In a large bowl, combine lemon juice and 1 teaspoon oil. Season with salt and pepper. Set aside.
- Place chops on a work surface; on the side without fat, cut each chop in half horizontally, opening it like a book but stopping before cutting all the way through. Then, one at a time, place opened 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. On a plate, combine flour, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes; set aside.
- In same skillet, heat 1 teaspoon oil over medium-high. Add 1 cutlet; cook until browned, 1 to 2 minutes. Turn over; cook until opaque throughout, about 30 seconds more. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with remaining 3 cutlets, using 1 teaspoon oil for each.
- Add arugula to bowl with dressing; toss. Place tomatoes and 1 cutlet on each plate along with lemon wedges. Top pork with arugula and, if desired, Parmesan.
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
ARUGULA-CITRUS SALAD WITH PORK
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes.
- Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate.
- Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes.
- Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl.
- Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper.
Nutrition Facts : Calories 496, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 505 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 33 grams
PORK CUTLETS WITH ARUGULA SALAD AND SAUTéED TOMATOES
WHY IT'S LIGHT A very thin pork cutlet is a healthful main course meat, even after sautéing in olive oil; the secret is to only dredge in flour and skip the more traditional bread-crumb coatings. Fill out the plate with vegetables such as leafy greens and sautéed cherry tomatoes.
Yield serves 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
- Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
- In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
- Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
- (Per Serving)
- Calories: 351
- Fat: 14.1g (3.7g Saturated Fat)
- Protein: 26.2g
- Carbohydrates: 14.3g
- Fiber: 2.9g
PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES
Steps:
- 1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
- 2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
- 3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
- 4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.
PORK CUTLET SAUTE
Begin with Judy Garvin's pork dish which she prepares from her kitchen in Long Beach, CA. The mushrooms and velvety sauce make every bite special, and the recipe makes plenty of sauce to go around.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.
Nutrition Facts : Calories 342 calories, Fat 20g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
ARUGULA AND TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
- Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams
PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
WILTED ARUGULA PORK SALAD
Orange zest, cilantro, and a little bit of jalapeno pepper flavor the cranberry-apple salsa topping these pork chops.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
- Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
- Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.
BREADED PORK CHOPS WITH MUSHROOM-ARUGULA SALAD
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil. Season with salt and pepper and roast 35 minutes.
- Meanwhile, in a food processor, pulse bread until coarse crumbs form. Toss crumbs with 1 tablespoon oil and parsley; season with salt and pepper. Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up. Bake until pork is cooked through, 15 to 20 minutes. Toss together mushrooms, arugula, 2 teaspoons oil, lemon juice, and salt and pepper to taste. Serve alongside pork with lemon wedges.
Nutrition Facts : Calories 401 g, Fat 25 g, Fiber 2 g, Protein 27 g, SaturatedFat 6 g
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