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Pork & Beans Supreme MICHAEL SYMON

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We’re loving everything about this Pork & Beans Supreme!

ingredients
PORK & BEANS SUPREME
8 Pork Cutlets
8 Slices Aged Ham
1/2 Bunch Parsley
Flour for Dusting
Kosher salt and freshly ground black pepper (to taste)
1/4 cup Unsalted Butter
1 Shallot (peeled, minced)
1/2 cup Dry Marsala
1 orange (zested, juiced)
1/4 Cup Sliced Almonds
3 Peaches (peeled, sliced)
1 Can White Beans (drained, rinsed)

directions
Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 parsley leaf and 1 slice of ham on each cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.
In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.
Add the shallots to the pan with the remaining 2 tablespoons of butter and cook for 1 minute. Add the almonds and cook for an additional minute. Pour the marsala into the pan and reduce, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Add white beans to the pan. Add the peaches and toss to combine. Add the orange zest and juice. Chop the remaining parsley and stir into the peaches.
Pour the sauce over the pork chops, and serve immediately.

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