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Pork Chops with
Red Onion Confit
Serves: 2
1 red onion, thinly sliced
1-2 tablespoons butter
Salt and pepper to taste
Splash balsamic or red wine vinegar
2 pork chops
Pinch sugar
Directions:
1. Melt butter in medium sauté
pan at 150°F.
2. Add onions and season with
salt and pepper.
3. Cook onions for about 15 minutes,
stirring occasionally.
4. Add vinegar and cook for about
1 minute until liquid evaporates.
5. Remove pan from PIC and
set sauce aside
6. Sprinkle pork chops with salt,
pepper and sugar.
7. Cook chops in medium sauté pan
on Medium (275°F) for about
5 minutes per side.
8. Serve chops and top with
red onion confit.
Tip: If your pork chops do not have
much fat, you may need to add
some oil or butter to the pan
when cooking.
44 • NuWave
PIC
Platinum Complete Cookbook
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Pork Chops alla Pizzaiola
Serves: 4
2 tablespoons olive oil
2 (12-ounce) bone-in pork chops
Salt and freshly ground black
pepper to taste
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes
1 teaspoon Herbes de Provence
¼ teaspoon dried red pepper flakes
1 tablespoon chopped parsley
Directions:
1. Heat oil in large sauté pan on
Medium (275°F).
2. Season pork chops with salt and
pepper and add to fry pan.
3. Cook chops for about
3 minutes per side.
4. Transfer chops to plate and cover
with foil to keep warm.
5. Add onion to same pan and sauté on
Medium (275°F) for about 4 minutes.
6. Add tomatoes, with juices, Herbes
de Provence and red pepper flakes.
7. Cover pan and simmer for about
15 minutes
8. If desired, season sauce with salt
and more red pepper flakes and
return chops to pan.
9. Coat chops with sauce and serve.
10. Pour sauce onto chops and season
with parsley.
Tip: Cook pork until internal
temperature reads 160°F.
Asian-Marinated
Pork Chops
Serves: 2
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon Asian chili paste
2 teaspoons finely chopped ginger
1 clove garlic, minced fine
2 scallions, thin sliced
Zest from 1 orange
2 (¾-inch) boneless pork chops
Canola oil
Directions:
1. In large bowl, combine soy sauce,
rice wine vinegar, chili paste, ginger,
garlic, scallions, and orange zest.
2. Add pork chops to bowl and
toss to coat.
3. Let the chops sit in the marinade for
a few minutes.
4. Coat large sauté pan with oil and
heat on High (425°F).
5. Remove the chops from the
marinade, shaking off any excess
and reserve the marinade.
6. Add chops to pan and sear on
Max/Sear for 4-5 minutes per side.
7. Transfer pork chops to plate and
drain any excess oil from pan.
8. Add remaining marinade to
sauté pan and heat on
Max/Sear until boiling.
9. Turn off PIC and spoon marinade
onto pork chops.
Tip: Serve with Sugar Snap Peas and
Spinach with Ginger.
Chicken & Mushrooms
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
3-4 cloves garlic, peeled and
roughly chopped
1 pound mushrooms, cut into slices
¼ cup balsamic vinegar
1 cup chicken broth/stock
¼ teaspoon thyme
Directions:
1. In large sauté pan, heat the oil on
Medium-High (375°F).
2. Dredge chicken pieces in flour,
mixed with salt and pepper, shaking
off excess flour.
3. Add chicken to large sauté pan and
cook for 3 minutes on each side or
until brown.
4. Add garlic, turn chicken pieces
over and scatter mushrooms
over chicken.
5. Cook ingredients for about 3
minutes, shaking skillet to distribute
mushrooms.
6. Add vinegar, broth, and thyme.
7. Cover large sauté pan and cook
chicken on Medium-Low (175°F)
for 10-12 minutes, turning chicken
once as it cooks, until the center is
fully cooked.
8. Remove chicken and place on
platter; keep warm.
9. Cook mushrooms for additional 4-5
minutes on Medium-High (375°F) to
thicken sauce.
10. Pour sauce over chicken and serve
with rice.
• 45
Pork & Chicken
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