Pan-Fried Pork Chops; Pork Marsala; Sweet & Sour Pork With; Pineapple - NuWave PIC2 Owner's Manual, Recipes & Tips

Pan-fried Pork Chops

Serves: 4
4 bone-in or center cut pork chops,
about ¾-inch thick
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne (optional)
3 slices bacon, chopped
½ cup vegetable oil or olive oil
Directions:
1. In 10-inch fry pan, cook bacon on
Medium-High (375°F) for 6 minutes
or until fat renders and bacon is
crisp.
2. While bacon cooks, mix all spices
with flour.
3. Pat pork chops dry with paper towel.
4. Cut 2 slits at the ends to keep the
chop from curling when cooked.
5. Season both sides with flour and
spice mixture and shake off any
excess.
6. Using slotted spoon, transfer bacon
to paper towel and reserve for later
use.
7. Add olive oil to bacon render and
heat on Medium-High (375°F) for 2
minutes.
8. Cook chops for 5-7 minutes per side
until well browned and the internal
temperature has reached 145°F.
Tip: Boneless chicken cutlets or breasts
can be used in place of pork chops.
28 • NuWave PIC2 Complete Cookbook
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Pork Marsala

Serves: 4
1 pound pork tenderloin, well trimmed
1 teaspoon olive oil
1 tablespoon minced garlic
1 teaspoon tomato paste
½ cup dry Marsala
½ cup red wine
12 ounces button mushrooms
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Directions:
1. Cut pork diagonally into cutlets
¼-inch thick or pound cutlets to
thickness of ¼-inch.
2. Heat fry pan on High
(425°F) for about 1 minute and add
cutlets.
3. Sear on sides, sealing in juices
and brown for about 1 minute and 30
seconds per side.
4. Remove cutlets from pan.
5. Heat oil on Medium (275°F) heat and
add the garlic and sauté for 1 minute.
6. In separate container, combine
tomato paste Marsala and red wine.
Add mixture to pan.
7. Add mushrooms. Turn down to
Medium-Low (175°F) heat and
simmer for 3-5 minutes.
8. Return reserved cutlets to pan, and
heat them through on Medium-Low
(175°F) heat.
9. Before serving, sprinkle with parsley.
Sweet & Sour Pork with

Pineapple

Serves: 4
6 tablespoon unsalted butter, divided
2 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1 ½ pounds boneless pork loin,
trimmed and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons Sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in 3-quart
sauce pan on Medium-High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Purée in food processor with
reserved cooking liquid, milk and 1
tablespoon butter.
7. Return to pan to keep warm.
8. In 11.5-inch fry pan,
heat 3 tablespoons butter on High
(425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add 1 tablespoon
butter.
12. Cook pork on Medium-High (375°F)
heat until brown and cooked
through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a boiling.
16. Add pork and bok choy into sauce.
17. Serve with celery root purée along
side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large skillet on Medium-High
(375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl and set
aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes, or
until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for 5 minutes.
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Pork & Chicken