Prime Pork Frenched Rib Chop

Six Perfect Cuts of (9 oz.) Prime Pork Chops

The Frenched Pork Chop is impressive both visually and most especially in taste. This thick, 9 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop. These prime grade pork chops work well with dry rubs, brining or marinade to add flavor and moisture to the cut.

Recipes

Caramelized Pork Fillets

• 4 Personal Gourmet Pork Fillets
• 4 ounces sugar
• 1 1/2 ounces vinegar
• 6 ounces flat root beer
• 1 pound cherries, de-seeded
• 2 ounces olive oil
• 2 ounces pistachio oil
• 4 endive, cored and cut into long strips
• 3 ounces pistachios, whole peeled and roasted

In a pan, heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes.

Remove pan from heat, transfer to a clean container and allow to cool to room temperature.

Cook the pork fillets in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 8 to 10 minutes per side.

In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil.

To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.

Pork Chops With Pear And Peach Sauce

• 3 pears, peeled and cut into small pieces
• 4 -5 small peaches, peeled and cut into small pieces
• ¼ cup dried cranberries
• Juice of 1 key lime
• ¼ cup red onion chopped
• 1 tablespoon brown sugar
• 2 tablespoon butter
• Olive oil
• Salt and pepper
• 4 bone in pork chops

In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes.

Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.

Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes.

Serve hot with the sauce over it or on the side.

Rice with Dried Cranberries

• ½ medium onion finely chopped
• ½ cup dried cranberries
• 1 tablespoon chopped parsley
• Basmati rice
• 1 tablespoon Olive oil
• Slavosalt
• Low sodium chicken broth

Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture.

Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.

Taste and season with Slavosalt .

Serve hot.

Nutrition Facts

Calories: 141
Calories from Fat: 37
Total Fat: 4.1g
Saturated Fat: 1.4g
Cholesterol: 79mg
Sodium: 57mg
Total Carbohydrate: 0
Protein: 25g