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Pork Chops with Onions and Sage
Makes 6 servings
6 boneless pork chops, thick-cut
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 small onions, halved and sliced
5 garlic cloves, crushed
2½ to 3 tablespoons fresh sage, chopped
1½ teaspoons fresh rosemary, chopped
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³
cup dry white wine
¾ cup chicken broth, reduced-sodium
1 tablespoon Dijon-style mustard
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 350°F.
2. Season pork chops well on both sides with salt and pepper. Place one
teaspoon of oil into Skillet and sear pork chops 8 to 10 minutes per side
until golden. Remove and reserve.
3. Add remaining teaspoon of olive oil and sauté onions until golden and soft,
about 6 minutes. Add garlic cloves and chopped herbs and sauté until
fragrant, another 2 to 3 minutes. Add white wine and simmer to reduce by
half, about 1 minute.
4. Add the broth and bring to a simmer and reduce also by half, about 6 to 7
minutes. Add the pork chops and simmer for 15 minutes, or until internal
temperature reaches 145˚F.
5. Turn Skillet to 325°F and whisk in Dijon once simmering subsides.
6. Serve immediately.
Nutritional information per serving:
Calories 255 (55% from fat) • carb. 4g • pro. 23g • fat 16g • sat. fat 5g
• chol. 75mg • sod. 378mg • calc. 48mg • ber 1g
Turkey Meatballs with Rustic Tomato Sauce
Makes 44 meatballs and 5 cups of sauce
Meatballs:
½ pound uncooked turkey sausages, casings removed
1 pound ground turkey
1 cup fresh breadcrumbs
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³
cup chopped onion
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³
cup chopped fresh parsley
½ cup grated Parmesan
2 large eggs, lightly beaten
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Sauce:
1 tablespoon extra virgin olive oil
1 cup chopped onion
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³
cup chopped carrot
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³
cup chopped celery
3 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
½ cup white vermouth or dry white wine
3 cans (14 ounces each) diced tomatoes, with juices
2 tablespoons tomato paste
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. In a large bowl, add the sausage and stir to break up the meat. Add the the
ground turkey, breadcrumbs, onion, parsley, Parmesan, eggs, garlic, salt and
pepper and stir to combine. Shape into 1½-inch round meatballs.
10ce114829_csk250_recipe.indd 13 6/23/10 3:36:25 PM