{"product_id":"prime-pork-frenched-rib-chop-1","title":"Prime Pork Frenched Rib Chop","description":"\u003cp\u003e\u003cem\u003eSix Perfect Cuts of (9 oz.) Prime Pork Chops\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaramelized Pork Fillets\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet Pork Fillets\u003c\/li\u003e\n\u003cli\u003e4 ounces sugar\u003c\/li\u003e\n\u003cli\u003e1 1\/2 ounces vinegar\u003c\/li\u003e\n\u003cli\u003e6 ounces flat root beer\u003c\/li\u003e\n\u003cli\u003e1 pound cherries, de-seeded\u003c\/li\u003e\n\u003cli\u003e2 ounces olive oil\u003c\/li\u003e\n\u003cli\u003e2 ounces pistachio oil\u003c\/li\u003e\n\u003cli\u003e4 endive, cored and cut into long strips\u003c\/li\u003e\n\u003cli\u003e3 ounces pistachios, whole peeled and roasted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eRemove pan from heat, transfer to a clean container and allow to cool to room temperature.\u003c\/p\u003e\u003cp\u003eCook 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eTo 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.\u003c\/p\u003e\n\u003ch4\u003ePork Chops With Pear And Peach Sauce\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3 pears, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e4 -5 small peaches, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e¼ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003eJuice of 1 key lime\u003c\/li\u003e\n\u003cli\u003e¼ cup red onion chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tablespoon butter\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003e4 bone in pork chops\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eAdd the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.\u003c\/p\u003e\u003cp\u003ePat 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.\u003c\/p\u003e\u003cp\u003eServe hot with the sauce over it or on the side.\u003c\/p\u003e\n\u003ch4\u003eRice with Dried Cranberries\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e½ medium onion finely chopped\u003c\/li\u003e\n\u003cli\u003e½ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped parsley\u003c\/li\u003e\n\u003cli\u003eBasmati rice\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Olive oil\u003c\/li\u003e\n\u003cli\u003eSlavosalt\u003c\/li\u003e\n\u003cli\u003eLow sodium chicken broth\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlace 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.\u003c\/p\u003e\u003cp\u003eAdd the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.\u003c\/p\u003e\u003cp\u003eTaste and season with Slavosalt .\u003c\/p\u003e\u003cp\u003eServe hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 141\u003cbr\u003eCalories from Fat: 37\u003cbr\u003eTotal Fat: 4.1g\u003cbr\u003eSaturated Fat: 1.4g\u003cbr\u003eCholesterol: 79mg\u003cbr\u003eSodium: 57mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692114980,"sku":"7050","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__three_raw_frenched.png?v=1784656709","url":"https:\/\/www.personalgourmetfoods.com\/products\/prime-pork-frenched-rib-chop-1","provider":"Personal Gourmet","version":"1.0","type":"link"}