Распечатать
E-mail
Ингредиенты
- Brussels Sprout hater into a devoted fan of the vegetable? Can you imagine a dish of Brussels Sprouts so
- Recipe for Carb-Free Stuffed Pork Chops
- with Dijon Mustard Sauce: Serves 4. Prep Time 30
- minutes Total Time 1 hr. 55 minutes
- 4 Loin Pork Chops 1-1 ½ inches thick
- 2 bacon slices, cut
- crosswise into 1/4-inch strips
- 2 scallions, green
- and white parts, chopped ¼ inch
- 5 ounces baby
- greens—spinach, kale, arugula or a mixture of each
- In 12-inch nonstick skillet, cook
- the bacon over medium heat until crisp. Stir in the scallions and cook 2
- minutes. Then add the greens and 1/2 teaspoon each of the salt and pepper. Saute 2 minutes; transfer mixture to medium bowl.
- In thick side of each pork
- chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not
- cut in half). Spoon 2 tablespoons greens mixture into each pocket; pinch edges
- of pork to seal. Sprinkle pork with additional 1/2 teaspoon each salt and
- pepper. Cover; refrigerate 1 hour.
- Heat oven to 450°F. In same nonstick skillet, heat 1
- tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4
- minutes, turning once. Take Pork Chops out of the skillet, setting aside
- skillet for sauce making. Place pork on
- cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil
- and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center
- of pork reads 145°F. Serve with Dijon Sauce.
- 2 cups Progresso® chicken broth
- (from 32-oz carton)
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
- 4 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- Meanwhile, in small bowl, mix
- broth, lemon peel, lemon juice, and mustard. Pour into skillet, stirring to
- loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until
- slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1652g | |
| Calories 1029 | |
| Calories from Fat 688 | 67% |
| Total Fat 76.99g | 96% |
| Saturated Fat 33.39g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 267mg | 89% |
| Sodium 4311mg | 180% |
| Potassium 1770mg | 51% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.79g | 1% |
| Protein 72.48g | 116% |
.%20%20We%20quickly%20became%20regulars%20drawn%20by%20the%3C/p%3E%3Cp%3Econsistently%20great%20food%20that%20comes%20out%20of%20Chef%20Jason%20Weiner%E2%80%99s%20kitchen%20and%20the%20wonderful%3C/p%3E%3Cp%3Efront%20of%20the%20house%20atmosphere%20presided%20over%20Chef%20Weiner%E2%80%99s%20business%20partner,%20the%3C/p%3E%3Cp%3Einimitable%20Eric%20Lemonides.%20%20These%20two%3C/p%3E%3Cp%3Echildhood%20friends%20have%20built%20their%20careers%20at%20some%20of%20America%E2%80%99s%20best%3C/p%3E%3Cp%3Erestaurants.%20Jason%20helped%20open%20San%20Francisco%E2%80%99s%3C/p%3E%3Cp%3EEric%20Lemonides%20in%20Paris...%3C/p%3E%3Cp%3Elast%20seen%20in%20St.%20Moritz.Aqua%20the%20same%20year%20that%20Eric%20became%20General%20Manager%20at%20Piemonte%20Ovest%20at%20the%20ripe%20old%20ages%20of%2024.%20%20But%20they%20both%20came%20home%20to%20roost%20bringing%20with%20them%20Jason%E2%80%99s%20farm%20to%20table%20philosophy%20and%20Eric%E2%80%99s%20brilliant%20way%20with%20people.%20In%202001%20they%20first%20opened%20Almond,%20now%3C/p%3E%3Cp%3Eat%201%20Ocean%20Road%20in%20Bridgehampton%20(Tel:%20631-537-5665)%20and%20%20in%202008%20they%20took%20New%20York%20by%20storm%20with%20Almond%20NYC%20at%2012%20East%2022nd%20St.%20(Tel:%20212-228-7557).%3C/p%3E%3Cp%3EIf%3C/p%3E%3Cp%3EAlmond,%20named%20for%20Jason%E2%80%99s%20wife,%20had%20done%20nothing%20else,%20I%20would%20praise%20it%20to%20the%3C/p%3E%3Cp%3Ehilt%20for%20today%E2%80%99s%20lead%20dish:%20Can%20you%20in%20your%20wildest%20imagination%3C/p%3E%3Cp%3Ethink%20of%20a%20Brussels%20Sprouts%20recipe%20so%20good%20that%20it%20could%20turn%20the%20darkest%3C/p%3E%3Cp%3EBrussels%20Sprout%20hater%20into%20a%20devoted%20fan%20of%20the%20vegetable?%20%20Can%20you%20imagine%20a%20dish%20of%20Brussels%20Sprouts%20so%3C/p%3E%3Cp%3Egood%20that%20I%20actually%20saw%20Andrew%20eating%20the%20whole%20thing%20first%E2%80%94not%20even%20pausing%3C/p%3E%3Cp%3Efor%20a%20single%20bite%20of%20%20today's%20crisp%20bacon-stuffed%20Pork%20Chop%20topped%20with%20a%20Dijon%3C/p%3E%3Cp%3EMustard%20sauce.%3C/p%3E%3Cp%3ENow,%20I%20have%20not%20reached%3C/p%3E%3Cp%3Eout%20to%20Jason%20to%20beg%20for%20the%20recipe.%20%20The%3C/p%3E%3Cp%3EChef%20is%20generosity%20personified.%20But%20I%20enjoy%20going%20into%20the%20%20kitchen%20and%20creating%20a%20version%20that%20comes%20pretty%20close%20to%20the%3C/p%3E%3Cp%3Emagnificent%20original%20that's%20a%20fixture%20on%20Almond%E2%80%99s%20seasonal%20appetizer%3C/p%3E%3Cp%3Elist.%20%20I%20have%20to%20believe%20I%E2%80%99ve%20come%20pretty%3C/p%3E%3Cp%3Eclose.%20As%3C/p%3E%3Cp%3Eto%20the%20accompanying%20Pork%20Chop,%20it%E2%80%99s%20not%20as%20much%20an%20afterthought%20as%3C/p%3E%3Cp%3EAndrew%E2%80%99s%20eating%20pattern%20would%20suggest.%3C/p%3E%3Cp%3EInstead,%20it%20was%20born%20out%20of%20a%20desire%20for%20a%20stuffed%20pork%20chop%20that%20wasn%E2%80%99t%3C/p%3E%3Cp%3Eheavy%20with%20bread.%20%20The%20idea%20came%20from%20a%3C/p%3E%3Cp%3EGourmet%20recipe%20for%20an%20entire%20stuffed%20loin%20of%20pork.%20The%20sauce%20served%20with%20the%3C/p%3E%3Cp%3Eloin%20of%20pork%20was%20similar%20to%20this%20although%20mine%20is%20simpler.%20%20It%E2%80%99s%20a%20delicious%20companion%20to%20the%20main%20event:%3C/p%3E%3Cp%3Ethose%20flawless%20sprouts%20%E2%80%93%20one%20side%20warm%20and%20caramelized%20with%20maple%20syrup,%20the%3C/p%3E%3Cp%3Eother%20tossed%20raw%20with%20a%20very%20expensive%20store-bought%20Caesar%20Dressing.%20%20This%20isn%E2%80%99t%20a%20hard%20dinner%20to%20put%20together%20and%3C/p%3E%3Cp%3Eoh%20so%20worthwhile.%20Here%20are%20the%20recipes%3C/p%3E%3Cp%3ERecipe%20for%20Brussels%20Sprouts%20Hot%20and%20Cold%3C/p%3E%3Cp%3Einspired%20by%20Jason%20Weiner%20of%20Almond%20%20Serves%202.%3C/p%3E%3Cp%3EPrep%2015%20minutes.%20Cooks%20in%205%20minutes.%3C/p%3E%3Cp%3ETrim%3C/p%3E%3Cp%3Ethe%20ends%20of%20all%20the%20sprouts,%20peeling%20away%20any%20bruised%20leaves.%20Divide%20the%3C/p%3E%3Cp%3EBrussels%20Sprouts%20in%20half,%20reserving%20one%20half%20for%20the%20%E2%80%9Ccooked%E2%80%9D%20side%20of%20the%3C/p%3E%3Cp%3Edish.%20%20It%20is%20almost%20impossible%20to%20core%20a%3C/p%3E%3Cp%3EBrussels%20Sprout.%20I%3C/p%3E%3Cp%3Esliced%20mine%20about%201/8%20inch%20thick,%20starting%20at%20the%20top%20and%20when%20I%20got%20to%20the%3C/p%3E%3Cp%3Epoint%20in%20the%20sprout%20where%20the%20stem%20came%20into%20view,%20I%20stopped.%20Put%3C/p%3E%3Cp%3Ethe%20sliced%20Brussels%20sprouts%20into%20a%20bowl.%3C/p%3E%3Cp%3EToss%20the%20salad%20with%20Caesar%20Dressing%20and%20set%20aside.%3C/p%3E%3Cp%3EBring%3C/p%3E%3Cp%3Ea%20saucepan%20of%20heavily%20salted%20water%20to%20a%20boil.%3C/p%3E%3Cp%3ECut%20the%20remaining%20Brussels%20Sprouts%20in%20half.%20%20Add%20them%20to%20the%20boiling%20water%20and%20parboil%20for%3C/p%3E%3Cp%3E1%20minute.%20Drain%20the%20sprouts.%3C/p%3E%3Cp%3EIn%3C/p%3E%3Cp%3Ea%20saut%C3%A9%20pan%20large%20enough%20to%20hold%20the%20halved%20Brussels%20sprouts%20in%20one%20layer,%20melt%3C/p%3E%3Cp%3Ethe%20butter%20over%20medium%20high%20heat.%20%20Add%3C/p%3E%3Cp%3Ethe%20maple%20syrup%20to%20the%20melted%20butter.%20Then%20add%20the%20Brussels%20sprouts%20to%20the%20pan,%3C/p%3E%3Cp%3Estirring%20often%20until%20they%20are%20lightly%20browned%20on%20their%20cut%20side,%20about%205%3C/p%3E%3Cp%3Eminutes.%3C/p%3E%3Cp%3E4.%3C/p%3E%3Cp%3EMake%20a%20platter%20with%20the%20Caesar%20dressed%20Sprouts%20at%20one%20end%20and%3C/p%3E%3Cp%3Ethe%3C/p%3E%3Cp%3Ecaramelized%20Sprouts%20at%20the%20other.%3C/p%3E%3Cp%3EDrizzle%20a%20small%20amount%20of%20additional%20Caesar%20Dressing%20over%20the%20Caesar%20end%3C/p%3E%3Cp%3Eof%20the%20platter.%20Serve.%3C/p%3E%3Cp%3Esauce.%3C/p%3E){kind=link}